1cup eachraw broccoli and cauliflower, cut into bite-size florets
1cup (4 ounces or 113 g)shredded cheddar cheese
Allow the puff pastry to come to cool room temperature. Roll out on lightly floured surface until the size of your baking sheet (a half sheet pan is approximately 18 by 13 inches). Trim the edges.
Line baking sheet with parchment paper or silicone baking mat. To transfer the pastry to the baking sheet, carefully roll it up onto your rolling pin, set it over the edge of the baking sheet, and unroll it.
Place the baking sheet in the freezer for 10 minutes (or the fridge for 20) while you preheat the oven to 450°.
Bake the pastry for about 10 minutes, or until puffed and golden brown. Cool on wire rack completely.
In a medium to large bowl, mix cream cheese and sour cream until smooth. Add dried dill weed, garlic powder, salt, and pepper and mix to combine.
Spread on cooled pastry evenly to the edges using an offset spatula.
Top with chopped veggies and press lightly to adhere. Sprinkle with shredded cheddar cheese. Chill for at least an hour and cut into squares. Serve cool or at room temperature.
Gluten free veggie pizza will keep for about 3-4 days well wrapped in the refrigerator. ***DISCLAIMER: The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers. My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other. If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain. While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe.