Spinach Butternut Squash Pesto Pizza on Cauliflower Crust
Ingredients:
Cauliflower Crust (feel free to make a large batch ahead of time and freeze)
- ½ head cauliflower; about 2 cups grated
- ½ cup + 2 tablespoons freshly grated Parmesan cheese
- 1 garlic clove, crushed
- ¼ teaspoon sea salt
- ½ tablespoon fresh basil, chopped
- 1 egg
- 2 tablespoons coconut flour
- 1 tablespoon extra virgin olive oil, for brushing the tops
- ½ teaspoon garlic powder, for sprinkling on top
Toppings
- 1/2 medium yellow onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey – local is best
- 1/2 cup butternut squash, diced
- 1/2 cup fresh baby spinach
- 1/4 cup pesto sauce
- 1/4 cup Gruyere cheese
- 2 teaspoons raw pine nuts
Directions:
- Preheat your oven to 450 degrees.
- Trim the cauliflower and remove the stems. Place in your food processor and pulse until the florets are finely“riced.” You can also grate the cauliflower with a cheese grater.
- Place in a steamer placed over an inch or 2 of water, and steam until just tender but not fully cooked. Don’t let the cauliflower touch the water, it will absorb too much of the water and make a soggy crust. Alternatively, for time, you can microwave the grated cauliflower for 8 min on high, without water, stirring occasionally.
- Combine the cauliflower, cheese, garlic, salt, basil, egg, and coconut flour in a bowl. Mix until combined.
- Form two 8 inch circles with the dough on a piece of parchment paper. The “dough” will be pretty loose until it is cooked, so use your hands to form it into a circle and lightly press with your palms until it is 1/2 inch thick. Brush with olive oil and sprinkle with garlic salt.
- Pre-bake at 450 degrees for 15 minutes, or until slightly browned around the edges.
- Over medium heat, sauté the onion, honey, and salt in 1 tablespoon of olive oil. Stir occasionally for about 10minutes, until onions have softened.
- Add the remaining olive oil, then add the squash to the pan and continue to cook for 5-7 minutes, until vegetables are cooked through.
- Add the spinach, and cook for 2 minutes until the spinach has slightly wilted.
- Spoon the pesto sauce onto the crusts, then layer with the vegetable mix and finish with the cheese.
- Sprinkle each pizza with 1 teaspoon pine nuts. Place under the broiler for 2-3 minutes, until cheese has melted.
Homemade Pesto
Ingredients:
- 1/2 cup basil leaves, packed tightly
- 1 garlic clove
- 2 tablespoons pinenuts (or fresh, skinless walnuts)
- 1/8 teaspoon salt
- 2 tablespoons Parmesan cheese
- 1/4 cup virgin olive oil
Directions:
- Place the first five ingredients in a food processor or blender and blend until finely chopped.
- With the machine running, slowly drizzle in the olive oil until combined.
- Use the sauce immediately, or store in an airtight container for 1 week. To help keep the sauce fresh, pour a tablespoon of olive oil on top to help seal out the air
- Makes 1 cup.