Bring a large pot of water to a rolling boil. Add the chopped broccoli and cauliflower florets. Cook for 5 minutes, then drain thoroughly into a colander.

Spread the hot, drained vegetables evenly over a baking sheet lined with thick paper towels or a clean kitchen towel. Allow them to air-dry and cool completely for 1 hour.

Gather the edges of the towel around the cooled vegetables, twist tightly, and press forcefully to squeeze out any remaining liquid into the sink.

Preheat your oven to 400°F (200°C). Line a 10.5 x 7-inch baking pan with parchment paper, leaving a bit of overhang on the sides.

Place the dry veggies, egg, flour, dried herbs, garlic powder, sea salt, grated Parmesan, and 1 cup of the shredded mozzarella into a food processor. Pulse until finely minced and cohesive, ensuring it maintains a textured feel.

Spread the veggie dough into the prepared pan. Press firmly and evenly with your fingers or a spatula to form a uniform rectangle. Lightly brush the top with a teaspoon of extra virgin olive oil.

Bake the crust in the center rack for 20 minutes until the structure feels firm and the borders show a light golden tint.

Remove the pan from the oven. Scatter the remaining 1 cup of shredded mozzarella cheese across the top in an even layer. Return to the oven for 10 minutes until melted. Turn the oven setting to Broil for 1 to 2 minutes until the cheese is beautifully speckled with deep golden bubbles.

Allow the pan to sit for 5 minutes at room temperature. Carefully lift the parchment paper out onto a wooden board. Use a sharp knife to cut the block down the center lengthwise, then slice crosswise into roughly 14 clean, rectangular sticks. Serve warm with your preferred dip.