Fall Cauliflower Crust Pizza with Butternut Squash

Food

Fall Cauliflower Crust Pizza with Butternut Squash

So let me tell you how these happened: I planned to make a pizza pie, you know the ultimate trend going on throughout the internet right now because of its massiveness and its heavy Western influence….anyway I WANTED to make it…but I thought of how extremely fattening that would be, considering that I am a vegan and the rest of my family is not. And I would take the responsibility to eat it. All. I only have a handful of close friends that I would consider giving to, but lets just get to the point and say it obviously didn’t happen!
I used a crust recipe from here. I thought it tasted to seedy for me, for I’d suggest you omit the flaxseeds unless you like it. I have yet to make a recipe for a perfect cauliflower crust, but I am in the works for a good one!

Toppings: Tofurky italian sausage, mushrooms, butternut squash, red potatoes, sage, arugula
NOTE: I would advise you to bake the potatoes and butternut squash while the crust is baking. 

Ingredients

Cauliflower crust recipe here
1/4 of 1 butternut squash, steamed
1 tsp salt 
1/2 tsp pepper
1 tsp thyme
1 tsp basil
3 tbsp sundried tomatoes, sliced
6 sage leaves, fresh
1/2 cup cashews, soaked
1 tbsp olive oil
1/2 squeezed lemon
2 cloves garlic, roasted
1 tbsp nutritional yeast (optional)

Directions

  1. While getting the cauliflower crust ready in the oven, make the sauce by steaming or baking the butter nut squash. Steam for 7 minutes or bake for 30 minutes. 
  2. Once the butternut squash is cooked, smash thoroughly with a fork. Add salt, pepper, thyme, basil, 3 sage leaves and sundried tomatoes and mix all together. Leave at the side.
  3. Make the cashew sauce. With a blender, mix cashews, 3 sage leaves, olive oil, garlic, lemon, and nutritional yeast. Add water until desired consistency.
  4. Once crust is done, add the butternut squash and add desired toppings. Bake for 15 more minutes as cauliflower recipe calls for.
  5. Top with cashew cheese and arugula, if desired.
  6. Enjoy!

About the author

Unapologetic food lover and photographer.

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