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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:
  1. Preheat your oven to 450 degrees.
  2. 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.
  3. 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.
  4. Combine the cauliflower, cheese, garlic, salt, basil, egg, and coconut flour in a bowl. Mix until combined.
  5. 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.
  6. Pre-bake at 450 degrees for 15 minutes, or until slightly browned around the edges.
  7. Over medium heat, sauté the onion, honey, and salt in 1 tablespoon of olive oil. Stir occasionally for about 10minutes, until onions have softened.
  8. 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.
  9. Add the spinach, and cook for 2 minutes until the spinach has slightly wilted.
  10. Spoon the pesto sauce onto the crusts, then layer with the vegetable mix and finish with the cheese.
  11. 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:
  1. Place the first five ingredients in a food processor or blender and blend until finely chopped.
  2. With the machine running, slowly drizzle in the olive oil until combined.
  3. 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
  4. Makes 1 cup.

Source: http://www.againstallgrain.com/2012/03/13/spinach-butternut-squash-and-pesto-pizza-on-cauliflower-crust/