FOR THE SAUCE
- 2 tablespoons unsalted butter
- 1 tablespoon almond flour
- 1/2 cup whole milk
- 1/4 teaspoon kosher salt
- 1 large or 2 medium garlic cloves, minced
- Freshly ground black pepper
- Olive oil for pan and fingertips
- 3/4 pound broccoli
- Zest and juice from 1/2 a lemon
- 2 ounces coarsely grated provolone
- 4 ounces mozzarella, torn into small clumps
- 1/2 cup finely grated pecorino romano
- Salt and red pepper flakes, to taste
PREPARE THE CRUST
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
MAKE THE SAUCE
Melt butter in a small saucepan over medium heat and stir in almond flour, whisking until smooth. Add milk a splash at a time, mixing each addition until it is completely smooth before adding more milk. Add garlic, salt and lots of freshly ground black pepper. Cook, stirring, while mixture comes to a simmer and becomes thick enough to coat a spoon, about 2 to 3 minutes. Set aside.
Peel the stems of your broccoli with a vegetable peeler first so that they cook evenly, and cut the rest into large chunks. Pour about 1-inch puddle of salted water into a large sauté pan and bring to a boil. Add broccoli and cover with a lid and boil/steam for 2 minutes. Rinse under cold water to stop cooking, drain well and pat dry on a towel, wringing out as much extra liquid as possible. Chop into small (roughly 1/2- to 1-inch) bits and toss broccoli with lemon zest, lemon juice and pecorino, then salt and red pepper flakes to taste.
ASSEMBLE THE PIZZA
Give the white sauce a little stir and spread it evenly over the cooked crust, almost completely to the edge. Sprinkle pizzas with provolone and mozzarella. Scatter broccoli mixture on top.
Bake on broil for 5 minutes or until desired result.