Cauliflower Crust Pizza with Fall Veggies
Shredded part-skim mozzarella cheese
1¼ cup(s), divided
Gluten-free all-purpose flour
1 tsp, divided
Uncooked cauliflower rice
12 oz, fresh
2 large egg(s), lightly beaten
Uncooked butternut squash
1 cup(s), finely chopped
2 leaf/leaves, large, with stems
Grated Parmesan cheese
Uncooked red onion(s)
¼ cup(s), sliced, thinly sliced
- Preheat the oven to 450°F. Line a large sheet pan with parchment paper and coat with cooking spray.
- In a large bowl, combine ½ cup mozzarella, the flour, ¾ tsp salt, the Italian seasoning, garlic powder, cauliflower rice, and eggs and, using a wooden spoon or silicone spatula, stir until well combined. Spoon the mixture onto the prepared pan. With slightly dampened hands, pat the cauliflower mixture firmly into an even 12-inch circle. Bake until the crust is golden brown on top, 20 to 25 minutes. Using 2 spatulas, carefully flip the crust over and bake until browned on top, 5 to 8 minutes.
- Meanwhile, in a medium microwave-safe bowl, add the squash and 1 tbsp water. Cover and microwave on High for 5 minutes. Cut out the chard stems and thinly slice, then thinly slice the leaves. Carefully uncover the bowl and add the chopped stems and leaves to the squash. Cover and microwave on High for 3 minutes. Uncover and toss with the remaining ¼ tsp salt.
- When the crust is done, remove the pan from the oven. Sprinkle the remaining mozzarella over the crust, then sprinkle with the Parmesan. Top the crust with the squash mixture and onion. Bake until the cheese melts, 5 to 10 minutes.
- Serving size: ¼ of pizza