Butternut Squash & Turkey Sausage Pizza with Cauliflower Crust - Goodness Me!

Butternut Squash & Turkey Sausage Pizza with Cauliflower Crust

by Katie Mitton August 03, 2015

Butternut Squash & Turkey Sausage Pizza with Cauliflower Crust

Gluten free? We use cauliflower for the base of this pizza! Turkey sausage adds a powerful flavour kick to this pizza and pairs well with the mild butternut squash. Don’t overdo the cheese on this one so the flavours shine through! The cauliflower crust is gluten free, healthy, high in fiber and not to mention it tastes great! You won’t feel heavy or bloated after eating this pizza which is a nice change from the traditional pizza you order in. You’ll be surprised to see just how versatile cauliflower is - who knew we would be using it as our next pizza crust?  

¾ cup pasta sauce (bottled or home-made)
1 pkg Mark’s turkey sausage
¼ inch piece organic butternut squash, peeled
1 ½ cups cheese, grated

Sauté turkey sausage until tender. Wrap in paper towelling to remove fat. Slice squash with harp knife or mandolin as thin as possible. Cut into ½” pieces. Spoon sauce onto cooled crust and spread to edges. Place thin squash slices all over crust evenly. Sprinkle with cooled crumbled sausage. Cover with cheese. Bake at 425˚F for 15 minutes. Let cool 10 minutes before cutting into pieces.

 

How to make the crust

 

1 small organic cauliflower, grated
1 free range egg
1 tsp coconut oil, melted
½ tsp basil
½ tsp oregano
1 tsp Herbamare
1 tsp finely chopped organic garlic
2 Tbsp Zerto parmesan cheese

 

Boil cauliflower about 10 minutes. Drain well and let cool. Line a cookie sheet with parchment and grease it. In mixing bowl combine cauliflower, oil and remaining ingredients. Press mixture onto the parchment paper. Use paper towels to try to absorb as much of the liquid as possible. Bake in 425˚F oven for 15-20 minutes or until golden. Add sauce and toppings. Bake another 15 minutes.




Katie Mitton
Katie Mitton

Author


Leave a comment

Comments will be approved before showing up.