Pulse cauliflower florets in food processor until it’s like a fine snow. Place snow in a bowl, cover with plastic wrap and microwave for 4 minutes.
Pour onto a tea towel and allow to cool. Once cooled, wrap the snow in the tea towel and remove as much water as possible.
Mix the snow with the cheese, herbs and egg until it becomes like a dough.
Press the dough into small, flat pizza bases on a baking tray lined with a silpat or parchment paper. Pat down thoroughly. Bake bases for 8-12 minutes.
Cut the butternut squash into cubes. In a bowl toss the cubed squash and garlic with olive oil, salt and pepper. Spread on a pan lined with parchment paper and bake until cooked, about 15-20 minutes.
Add the cooked squash and garlic to a blender with the maple syrup. Add some water or more olive oil if mixture is too thick. Should be spreadable.
Assemble pizza: Spread the butternut sauce on the pizza bases. Add toppings and bake for 5-7 minutes. Sprinkle with herbs.
Ingredients
Directions
Pulse cauliflower florets in food processor until it’s like a fine snow. Place snow in a bowl, cover with plastic wrap and microwave for 4 minutes.
Pour onto a tea towel and allow to cool. Once cooled, wrap the snow in the tea towel and remove as much water as possible.
Mix the snow with the cheese, herbs and egg until it becomes like a dough.
Press the dough into small, flat pizza bases on a baking tray lined with a silpat or parchment paper. Pat down thoroughly. Bake bases for 8-12 minutes.
Cut the butternut squash into cubes. In a bowl toss the cubed squash and garlic with olive oil, salt and pepper. Spread on a pan lined with parchment paper and bake until cooked, about 15-20 minutes.
Add the cooked squash and garlic to a blender with the maple syrup. Add some water or more olive oil if mixture is too thick. Should be spreadable.
Assemble pizza: Spread the butternut sauce on the pizza bases. Add toppings and bake for 5-7 minutes. Sprinkle with herbs.
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