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Tomato & Squash Pizza with Cauliflower Crust
“The combination of squash, tomatoes and basil give this pizza a summery-fresh vibe. The cauliflower crust resembles a lower-carb Boboli crust with cruciferous undertones—it's soft and tender, but has very nice caramelization. If you can't find cauliflower rice, chop up a pound and a half of florets and process them in the food processor.”
½ cup ( ½-inch-thick) yellow squash slices (from 1 medium squash)
½ cup ( ½-inch-thick) zucchini slices (from 1 medium zucchini)
1 cup lower-sodium marinara sauce
½ cup cherry tomato halves
¼ cup fresh basil leaves
¼ teaspoon kosher salt
1Preheat oven to 400°F. Process cauliflower rice in a food processor until very finely chopped, 15 to 20 seconds. Place mixture in a kitchen towel, and squeeze dry. Place in a large bowl with Parmesan, cornstarch, egg and ¾ cup of the mozzarella. Using your hands, combine thoroughly until dough comes together.
2Press Parmesan mixture into two (8-inch, ⅛-inch-thick) circles on a parchment paper-lined baking sheet. Bake in preheated oven until browned and very dry, about 40 minutes. Remove crusts. Increase oven temperature to 450°F.
3Meanwhile, heat oil in a large skillet over high. Add squash and zucchini and cook, stirring often, until lightly caramelized, about 3 minutes.
4Spread marinara sauce evenly over pizza crusts leaving a ½-inch border. Top with remaining 1¼ cups mozzarella. Top with squash mixture and tomatoes. Bake at 450°F until cheese is melted, about 8 minutes. Sprinkle with basil and salt. Cut each pizza into 6 slices.