Cruciferous Crust

Cruciferous Crust

low calorie cruciferous crust made from broccoli and cauliflower. vegetarian, gluten-free, dairy-free, mean and green.


  • 1 broccoli head, chopped with stems removed
  • 1 cauliflower head, chopped with stems removed
  • 2 eggs
  • 1 tablespoon of nutritional yeast
  • 1 teaspoon of olive oil
  • 1 teaspoon of cumin
  • 1/2 teaspoon of garlic powder


  1. preheat oven to 425 degrees. roughly chop broccoli and cauliflower and add to the blender. blend until it’s very little tiny pieces. it helps to use a tamper to push it down to blend faster.
  2. add mixture into a nut milk bag or cheese cloth. squeeze out all the juice and set aside.
  3. in another bowl whisk the eggs and nutritional yeast.
  4. add in broccoli/cauliflower mixture and stir. then add in the cumin and garlic and keep stirring.
  5. add parchment onto a baking sheet and put mixture onto the tray in a circle/dome shape. push it down and shape it with your hands into a thin pizza crust shape.
  6. bake for 30 minutes and take out to add toppings and then bake for another 10 minutes.


blending the dry broccoli and cauliflower can be the most annoying part but less annoying when you’ve chopped it small (or even better if you use a tamper). if your blender gets stuck create air pockets and stop blending to do this, then resume. my toppings include: pesto, violife mozzarella cheese, sautéed zucchini, basil, arugula, and parsley.

Keywords: cruciferous, crust, pizza, pizza crust, gluten-free, dairy-free, vegetarian