Cauliflower Pizza Crust Pizza with Butternut Squash and Spinach
1/2 medium yellow onion, thinly sliced 2 tablespoons virgin olive oil 1 teaspoon honey 1/2 teaspoon salt 1/2 cup butternut squash, diced (see tutorial HERE) 1/2 cup fresh baby spinach 1/4 cup Pesto Sauce 1/4 cup Gruyere Cheese 2 teaspoons raw pine nuts
Preheat oven to 450 degrees.
Pre-bake your crusts for 12-15 minutes, until the edges have browned.
Over medium heat, sauté the onion, honey, and salt in 1 tablespoon of olive oil. Stir occasionally for about 10 minutes, until onions have softened.
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.
Add the spinach, and cook for 2 minutes until the spinach has slightly wilted.
Spoon the pesto sauce onto the crusts, then layer with the vegetable mix and finish with the cheese.
Sprinkle each pizza with 1 teaspoon pine nuts. Place under the broiler for 2-3 minutes, until cheese has melted.
Did you know Ginger and Mango both boost your metabolism? Along with
boosting your metabolism ginger also is a natural pain reliever, from
migraines to menstrual cramps ginger heals a lot of pain. It also helps
reduce morning or motion sickness and banishes heart burn! Mangos not
only boost metabolism, they also aid in digestion, boost your memory and
increases your sex drive! This one little drink will do a lot for your
body, so make a big pitcher today and enjoy.
I have made this in a 2 liter pitcher, in a giant sun tea container
and in a cleaned out venti Starbucks cup. This recipe is for the
largest, the 4 liter sun tea pitcher. If you want to do a smaller
pitcher cut the recipe in half, in a small cup use just one very thin
slice of ginger and 1/8 cup mango.
You can use fresh or frozen mango, I like frozen because I don’t have
to cut and it is always picked at the peak of the season and frozen so
if I can’t get mango…