Cauliflower Pizza Crust and Butternut Squash with Pesto Pizza
| | Cauliflower Pizza Crust and Butternut Squash with Pesto Pizza |
Ingredients
For the Dough
- 1head cauliflower(3-4 cups once processed)
- ½cup shredded parmesan cheese
- ½cup mozzarella cheese
- 1large egg
- 1tbsp basil(fresh, finely chopped)
- ½tsp garlic powder
- ½tsp salt
- ½tsp pepper
- 1pinch red pepper flakes(more for additional flavor)
- 1tbsp flour(optional)
- cheese cloth or clean kitchen towel
- parchment paper coated with olive oil
For the Butternut Squash and Pesto Pizza
- 1 cauliflower pizza crust
- 1 sweet yellow onion(thinly sliced)
- 2tbsp olive oil
- 4cups butternut squash(diced)
- 1tsp salt
- 1tbsp honey(or date molasses or brown sugar)
- 1cup pesto
- 1cup mozzarella cheese(shredded)
- 1cup gruyere(or smoked gouda or other gourmet cheese, shredded)
Instructions
For the Dough
- Preheat the oven to 450ºF. Wash and dry the head of cauliflower. Cut off the florets and discard all stems. In a food processor or with a cheese grater, “rice” the florets to a fine, powdery consistency. In a microwave-safe bowl, microwave the cauliflower for about 4 minutes, until steamed. Spread the cauliflower on the cheese cloth or clean kitchen towel. When cooled, wrap up the cloth and wring out the liquid from the cauliflower (wring out as much as you can – this is an important step to make sure the crust is crisp and not soggy). In a bowl, combine the cauliflower, parmesan, mozzarella, egg, basil, garlic powder, salt, pepper, red pepper flakes, and optional flour. Mix thoroughly with a spoon or by hand. Place the parchment paper on 2 baking sheets and brush with olive oil. Form two 9″ crusts, placing each on separate baking sheets (use pizza pans or pizza stone if available). Bake for approximately 15 minutes, or until golden-brown. Remove from the oven. Add toppings of choice and return to the oven for another 5-6 minutes, or until the toppings are cooked and bubbly. Slice the pizza into wedges and serve.
For the Butternut Squash and Pesto Pizza
- Bake the cauliflower crusts for 15 minutes, or until golden-brown. Meanwhile, carefully remove the hard skin from the butternut squash and cut in ½” cubes. Over medium heat, sauté the onion in olive oil. Stir occasionally for about 10 minutes, until the onions are golden and have softened. Add the squash, salt, and honey and cook for 5-7 minutes, stirring gently until the squash is cooked but still slightly firm. Spoon the pesto sauce onto the crusts, then layer with the squash and finish with the cheeses. Place under the broiler for 2-3 minutes, until the cheese has melted.