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.
2 inch knob of ginger
1 cup of parsley
dash of cayenne pepper >>>if you like sweeter juice add some watermelon, cantaloupe, or honey dew<<< Directions ::
Peel cucumbers, remove skin
from lime, and turn on juicer. Juice parsley, ginger, lime, and
cucumbers. Pour over ice and add a dash of cayenne pepper, or more to