Ever tried making pizza crust out of vegetables?! Although a little time consuming, this veggie-packed crust is full of nutrition and won't leave you bloated or full of post-pizza regret.
Preheat an oven to 350 degrees. Spread parchment paper on a cookie sheet.
In the belly of a food processor add the florets and pulse until it becomes a rice-like consistency. You will probably have to do this in batches. Grate the zucchini.
In a microwave-safe bowl, add the riced cauliflower and shredded zucchini. Microwave about three minutes to steam. Remove and allow to cool for a few minutes. Spread out a towel and place the veggie mixture in the center. Draw in the sides of the towel and squeeze out as much moisture as you can. Add the veggie mixture back into the bowl, and add the remaining crust ingredients. Stir to combine.
Put the dough in the middle of the cookie sheet and start working it out to flatten. Make it about 1/4-inch thick, in either a circle or rectangle. Work to make sure that it is even thickness throughout.
Bake for 50 minutes, or until bottom is golden and crispy.
Top with homemade pizza sauce, veggies, organic meats, cheese or whatever else sounds good! (You'll need to re-bake once toppings have been added. Around 10 to 15 minutes depending on toppings.)