I’ve been dying for a healthy pizza so I figured I’d do some experimentation! I’ve had a butternut squash sitting around for a month or so. They last a very long time, but figured I’d put it to some good use. I have not yet perfected this crust recipe, so please use your favorite cauliflower crust recipe while I perfect this pizza crust for you! The pesto, however, was absolutely fantastic and the recipe will be posted below.
(paleo, vegan, gluten free)
Serves 2
Crust: **Use your favorite cauliflower crust recipe while this recipe is being edited! I only want the best for you all 😉
Pesto Ingredients:
- 2 cups fresh mixed greens
- 1 clove garlic
- 3 tablespoons raw parmigiano reggiano or romano cheese(for completely paleo/dairy free option use ground pine nuts or walnuts)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Pesto Process:
1. Place all ingredients in a food processor and process until mixture it smooth. You may have to scrape down the side once or twice.
2. Top onto pizza crust and top with tomato, onions and optional cheese.
