Green Goddess Pizza

Preheat oven to 400°F. Line a baking sheet with parchment paper. Place cauliflower and broccoli in a medium-size microwavable bowl. Add 1 tablespoon water, and cover with a damp paper towel. Microwave on High, 3 minutes. Remove from microwave, and set aside until cool enough to handle, about 15 minutes. Place cooked riced vegetables in cheesecloth or a clean kitchen towel, and squeeze to remove excess liquid.

Transfer riced vegetables back to bowl, and add cheese, salt, and egg. Stir until completely combined. Spread into an 11-inch circle in center of prepared baking sheet, pressing into a solid disk about 1/4-inch thick.

Bake until starting to brown, 15 to 16 minutes. Remove from oven, and, using a large spatula, carefully flip over. Continue baking until set and browned on both sides, 16 to 18 minutes more. Makes 1 crust.

Bring 6 cups water to a boil in a large saucepan. Add kale, and cook until bright green, about 1 minute. Remove kale, and immediately place in an ice bath. Leave in ice bath until cool, about 2 minutes. Remove kale from ice bath, and transfer to cheesecloth or a clean kitchen towel. Squeeze until kale is completely dry. Transfer to bowl of a food processor.

Add garlic, Parmesan, almonds, lemon juice, salt, and pepper to food processor. Pulse until smooth, about 8 to 10 pulses, stopping to scrape down sides as needed. With processor running, pour olive oil in a slow steady stream through opening in lid, processing until completely smooth, about 30 seconds. Transfer to a medium bowl, and refrigerate until ready to use. (Store in an airtight container with plastic wrap pressed directly onto surface of pesto in refrigerator for up to 2 weeks or in freezer for up to 1 month.) Makes about 1 1/4 cups.

Prepare Broccoli-Cauliflower Crust as directed. Top with 1/4 cup Kale Pesto Sauce, 1/2 cup 1-in. asparagus pieces, 1/2 cup shaved zucchini, and 1/3 cup shredded part-skim mozzarella cheese. Bake at 400°F until cheese is melted and bubbly, about 10 minutes. Remove from oven. Top with 1/4 cup green peas, leaves from 2 mint sprigs, and 2 tsp. toasted pine nuts.