KFP Broccoli Crusts
Tacos, Pizza, Snack OH MY!  Literally can do sooo much with these crusts and they are soooo tasty!Â
Ok, so about 7 years ago I created a broccoli taco crust that was not GF & dairy.  It was delicious but had room to improve.Â
This year I decided to brush off the recipes and get cracking at revamping the recipe . I wanted something GF,  and more of a thinner crust to get that crunch. AND it had to be DAIRY FREE – so that I could use it for pizzas, but not only cheese pizza, I wanted to use it for meat pizzas or tacos too!Â
BOY did I nail it! These crust are next level. And you can make them in advance and freeze them also.Â
PS can also work with cauliflower.Â
Ingredients
RECIPE:
1 bag @pardesfarms Broccoli florets, semi defrosted (24oz)
2 whole large eggs
1 large egg white only.
1/2 cup tapioca flour
1 tsp. Salt
1/2 tsp. Pepper
1 tsp. @kosher_taste garlic minced
Oil Spray
Instructions
Add most of the broccoli to your food processor and then everything else and process for a minute  till everything is combined.Â
Then add the rest of the broccoli and process again (a few seconds)Â Â till you have a thick broccoli batter/paste.
On a baking sheet lined with parchment paper that has been sprayed well, add heaping spoon fulls of the broccoli batter and shape a round crust with the back of your spoon.Â
These will spread out so leave room between the crust.Â
Take your oil spray and very generously spray the tops of the crust.Â
Bake on 375F for 40 minutes. Let them cool slightly before picking up and eating or topping.Â