We are so pleased to introduce our NEW seed blend… Alfa-Broc! This refreshing blend is packed with arguably two of the most popular sprouts on the planet—alfalfa and broccoli sprouts. That means you get all the antioxidant benefits of zippy, sulforaphane-rich broccoli, but with more balance—thanks to alfalfa’s mild, nutty flavor and inherent balancing benefits.

Harvest these ultra-nourishing sprouts after 5-6 days of growth and pop them in a wrap or on a salad—or get creative and add them to you favorite recipes… like this cauliflower crust pizza with Alfa-Broc pesto!    

Sprout Powered Cauliflower Crust Pizza

(yields 1 pizza, 40 mins total time, vegan + gluten free)


(for the crust)

  • 5 cups cauliflower florets (approximately 1⁄2 a large head)
  • 1/3 cup almond meal
  • 1 Tbsp tapioca starch
  • flax “eggs” (1 1/2 Tbsp ground flaxseeds mixed with 1⁄4 cup water
  • 1 clove of garlic, minced
  • pinch of salt

(for the pesto)

  • 1 cup arugula
  • 1/2 cup Alfa-Broc sprouts
  • 1/3 cup walnuts
  • 1/3 cup extra virgin olive oil
  • pinch of salt
  • 1 lemon, juiced

(for the toppings)

  • 1 red pepper, sliced
  • 1/2 cup mushrooms, sliced
  • 1/2 red onion, sliced
  • 1/2 cup vegan cheese, grated
  • 1/3 cup Alfa-Broc sprouts


  1. Preheat oven to 400°F.
  2. To MAKE CRUST, steam cauliflower florets until very soft. Process in food processor until finely chopped. Pour into cheesecloth and squeeze out as much liquid as possible.
  3. Place squeezed cauliflower in a large bowl and add remaining crust ingredients.
  4. Mix well and form into a ball.
  5. Place dough onto a large, parchment-lined baking tray or pizza stone. Using fingertips, press dough out into a round base, around 3/4″ in thickness.
  6. Bake for 20 minutes, or until it begins to brown on edges.
  7. Meanwhile, MAKE YOUR PESTO by placing all ingredients in a food processor or high speed blender and processing until smooth and creamy.
  8. Remove crust from oven. Spread pesto evenly over the crust, then top with all toppings except the sprouts.
  9. Bake for another 10 minutes, or until vegetables are slightly browned.
  10. Sprinkle fresh Alfa-Broc sprouts on top, add a drizzle of olive oil, and serve.