August 23, 2018

  • 1 Cali’flour crust (Italian)
  • 2-3 T red sauce
  • ½ c shredded mozzarella cheese
  • ½ c summer squash sliced and halved
  • 2-3 asparagus spears cut in bite-size pieces
  • ¼ c sliced red onion
  • ¼ c sliced red or orange bell pepper
  • ¼ c spinach snipped into ribbons
  • ¼ c basil snipped into ribbons
  • Olive oil
  • Salt and pepper to taste
  • Grated parmesan (optional garnish)
Prepare Pizza Crust:
Pre-bake the Cali’flour crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest a minimum of 10 minutes.

Prepare Toppings:
On the stovetop on med to high heat, saute squash, asparagus, onion, and bell with 1 teaspoon of olive oil. Salt and pepper to taste. Remove from heat toss in spinach.

Assemble Pizza:
Apply a thin layer of sauce to the crust spreading to edge, then add mozzarella cheese, followed by sauteed veggie mixture then top with basil ribbons. Return to oven to melt cheese 2-5 min. Remove from oven and let rest (optional; garnish with grated parmesan). Serve and enjoy!