Croissant Crust Pizza

So I had some old croissants sitting around from the cronuts and I just wasn't sure what to  do with them.  Can't have that many cronuts.  Didn't want to do croissants with gravy.  So what?

Then I was like, hey, Croissant-Crust Pizza.  Boom.

You can follow my previous pizza recipe except substitute at least half the flour with a roughly equal amount of finely chopped/crumbled croissants (I used a food processor).

The Processed Croissants

This time I did not use any dried mushrooms for the sauce or sun-dried tomatoes or olives.  I just used canned sauce, some seasonings (like Italian seasoning, fennel, and crushed red pepper), and a tiny bit of molasses.  

My toppings were pretty much the same assortment of fresh mushrooms (added hedgehog this time) and artichoke hearts.

I used mozzarella (more) and Italian truffle (less) cheese.