Oh. My. Gosh. I made this pizza for dinner tonight, and I can’t even explain how good it is! I’m not going to lie, it takes a little bit of effort to put this together, but most of that effort was because I made my own homemade cauliflower crust. None of this is hard to make, it just takes a bit of time to put everything together. BUT, hokey pete, it is beyond worth it!
As with all of my recipes, this is totally good for you! It’s also completely gluten free, so if you have that sensitivity, fret not, you can still enjoy this! I did use goat cheese in it, but I think this would be just as good if you put together a garlic paste in place of the cheese…this would make it dairy free as well! I actually found a cauliflower garlic spread recipe on Pinterest that is dairy free (in the recipe it explains how to replace the butter with olive oil). Here is the pin, if you are looking for pizza that is both gluten free and dairy free!
The only other place you would need to make a substitution is if you made your own cauliflower crust from my recipe. To do this, you just replace the 1/3 cup goat cheese with an extra egg…problem solved! 🙂
Okay, so let’s get to this DELICIOUS recipe!
BUTTERNUT SQUASH AND KALE PIZZA
For the crust:
- 2 heads cauliflower
- 1/3 cup soft goat cheese
- 1 egg, beaten
- 1/2 tsp. garlic powder
- 1/2 tsp. thyme
- sea salt, to taste
You can get the directions to make the crust here.
- 1 butternut squash, chopped into small 1/2 inch cubes
- 1 red onion, chopped into big 1 inch pieces
- 2-3 large leafs of Kale, chopped
- 1 lb. boneless and skinless chicken breast
- 1 cup shredded hard goat cheese
- 2 oz. soft goat cheese
- 1 tsp. dried thyme
- 1 tsp. garlic powder, divided
- sea salt, to taste
1.) Prepare your chicken: Preheat your oven to 380 degrees. Drizzle olive oil in the bottom of a baking dish. Place chicken in the dish, and sprinkle with about 1/4 tsp. garlic powder and sea salt. Flip the chicken breasts over and sprinkle the other side with 1/4 tsp. garlic powder and sea salt. Bake in the oven at 380 degrees for 50 minutes. When done, let cool a bit, and then cut into small bite size pieces.
2.) Prepare your butternut squash and onion: Line a baking sheet with parchment paper. Drizzle with olive oil. Place the butternut squash and onion on the baking sheet (after you’ve already chopped them up appropriately). Sprinkle with 1/2 tsp. garlic powder, 1/2 tsp. thyme, and sea salt. Use a spoon to stir on the pan to get everything evenly coated. Bake in the oven at 380 degrees for 35 minutes.
3.) Prepare your Kale: In a small frying pan, heat a bit of olive oil. Add the Kale and sauté for 2-3 minutes until just soft. Remove from heat.
4.) Prepare your crust – directions here.
5.) As soon as you remove your crust from the oven, leave it on the baking sheet, and take your soft goat cheese and spread it over the crust. The heat will make it spread very easily. After you’ve done this, spread the shredded hard goat cheese evenly over the crust.
6.) Add your butternut squash and onions, chicken, and your kale.
7.) Put back in the oven for 8-10 minutes.
8.) Slice into pieces with a knife and serve!
You are going to love me for introducing you to this recipe! Enjoy! 🙂