Skinny Buffalo Style Broccoli Crust Pizza

Broccoli???? Crust??? Say what?!

Gotta take a moment here to brag about how amazing this was. I have finally mastered the veggie-based crust that you can actually pick up! My go-to has always been cauliflower crust pizza. No matter what I did, I could never get the crust to hold up enough to actually be able to pick it up. Don't get me wrong, it was still delicious, but it was a bummer to be eating pizza with a fork and knife! FEAR NOT, my friends! It's finally here!

I was absolutely over the moon at how this crust came out. As I was putting it together, I had my doubts that it would hold up, but it did and it was CRISPY on the outside and soft on the inside. I was able to pick up each piece... not to mention the half I ate was only 264 calories! I wanted to eat the whole thing so badly, but I desperately needed something to bring to work for lunch today. I'm so glad I got to eat it all over again!

This broccoli based crust was a total game changer and I am so glad I defied my doubts and tried it. To all my pizza lovers out there... I'm begging you to try this ASAP!!! And you all better tag me when you post that on instagram to let me know you tried it ;) You know how I roll... I love broccoli and I love pizza, SO I WIN! Take that, gluten!!

// gluten free
serves 2

ingredients:
1 crown of broccoli
2 eggs
1/4 cup grated parmesan cheese
1/4 cup shredded mozzarella
sea salt
fresh ground black pepper
dried basil
handful of spring mix
vine ripe tomato, sliced thin
1/2 avocado
a few generous shakes of crystal hot sauce (or your favorite)
1 tbsp Hilary's Eat Well Ranch Chia Dressing
a teeny bit more mozzarella for topping

directions: preheat oven to 400 degrees. add broccoli crown to food processor and pulse until all of the large pieces are broken down. move broccoli to a bowl, and microwave for 1 minute. transfer to a cutting board. using a paper towel, squish all of the broccoli to absorb out the moisture. add the broccoli back into the bowl with the eggs, parmesan cheese, mozzarella, salt, pepper, and basil. cover a cookie sheet with parchment paper, and transfer the "dough" to the covered baking sheet. form into circular shape with thickness of your desired preference. mine was about 1/2 inch thick. bake for 20 minutes, until the edges start to become crispy and browned. remove from the oven, top with cheese, spring mix, and tomatoes. bake for additional 10 minutes. remove again, and add avocado, hot sauce, and ranch. VOILA!