So we have had an overabundance of broccoli at our house. My husband and I mixed up items on our grocery list and on the same day I bought a few heads of organic broccoli from Earthfare (they have had it on sale all month for $0.99) and he bought two huge bags of organic broccoli florets at Costco. Our family loves it and we eat it just steamed as a side for dinner a lot, but steamed broccoli at every meal was getting old. So I decided to recreate one of my favorite childhood foods that my mom always made for get-togethers. Vegetable pizza, you know they type made on packaged Crescent rolls. Well, seeing that our family is gluten-free and pretty low grains, I decided to try a grain free version. It turned out yummy…only thing I would change is to spread the dough thinner.
- 2 c. almond flour
- 1 c. arrowroot
- 1/2 c. water
- 2 eggs
- 2 T. olive oil
- 1 tsp. baking soda
- 1/2 tsp. celtic sea salt
- chopped veggies of choice (i used broccoli, red bell peppers, black olives and carrots)
- 1 package of organic cream cheese 8oz. (I used organic valley)
- 1/2 cup organic full fat sour cream
- 2 T. gluten free ranch mix (i used Penzey’s ranch blend which is just spices, simply organic also makes one)
- Mix all the dough dry ingredients in a bowl (almond flour, arrowroot, baking soda, sea salt).
- Add in eggs, water and olive oil and mix by hand.
- It will be a wetter dough.
- Spread evenly on a baking stone or a baking sheet lined with parchment paper.
- I used a spatula and then put a little olive oil on my hand to help even press the dough.
- Bake at 425 for 15-20 minutes until dough is starting to brown up (cooking time will vary a little with dough thickness).
- Remove from oven and let cool.
- Prep veggies while dough is baking, by chopping into small pieces.
- Mix the sour cream, cream cheese and ranch mix.
- Once dough is cool, spread cream cheese mixture evenly on top of the crust and then top with veggies.
- Enjoy!
