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Cheese-Free Cauliflower Pizza Crust Topped with Pesto and Roasted Summer Vegetables

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 small pizzas

Ingredients
  

  • Crust
  • 2 cups riced cauliflower
  • 2 eggs
  • 3 tbsp arrowroot starch
  • 3 tbsp coconut oil or grass-fed butter or ghee
  • 1 tsp garlic powder
  • 1 tbsp dried italian herbs
  • 1/4 tsp salt
  • Toppings
  • 1/2 zucchini
  • 1/2 yellow squash
  • 1/4 red onion
  • 1/2 red bell pepper
  • extra virgin olive oil (EVOO)
  • 3 tbsp pesto sauce

Instructions
 

  • Preheat oven to 400 degrees
  • Line pan with parchment paper.
  • Slice zucchini and yellow squash to desired thickness, and cut your bell pepper into 1 inch pieces. Thinly slice red onion.
  • Spread out evenly on pan and spray lightly with extra virgin olive oil or coconut oil. Roast for 15-20 minutes, turning half way through.
  • While vegetables are roasting, in a medium sized bowl add everything but the riced cauliflower and mix well. Stir in cauliflower.
  • Make two small personal sized doughs on parchment paper and cook on 400 degrees for 35 minutes. Add pesto and vegetables and cook for another 8-10 minutes.