85 g almond meal/flour *see recipe notes below
2 tbsp. cream cheese full fat
1 egg medium
1 tbsp. garlic crushed
1 tsp dried rosemary
Mozzarella dough can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp.) coconut flour.
See recipe instructions and more here
1 head of broccoli – chopped to make 4 cups
3 tablespoons nutritional yeast (could do some cheese if you would like)
1 tablespoon psyllium husk (can be omitted)
2 whole eggs (could try a flax-gel for replacement)
1/4 teaspoon sea salt
handful of fresh basil
2 tablespoons water
Pre-heat oven to 375° F.
Have a baking sheet ready to place bread sticks on.
Remove the some of the broccoli stem. Begin to chop the broccoli into chunks; depending on size broccoli head – you should hopefully get around 4 cups.
Add the chopped broccoli to a food processor or Vitamix and pulse until the texture is similar to rice.
Add in your nutritional yeast, psyllium husk, sea salt, and basil. Pulse till combined.
In a bowl place your pulsed broccoli mixture with your eggs and water. And stir.
Spread dough out evenly over baking sheet– can make as thick or thin as you like.
Bake for about 30-35 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
Remove the crust from the oven. And enjoy. To make vegan with the flax-gel we would suggest adding in some baking powder about 1/2-1 tsp to help lift the bread sticks as the eggs help hold it together but also lift.
All the best Jan