Tomato & Squash Pizza with Cauliflower Crust

Preheat oven to 400 degrees 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 3/4 cup of the mozzarella. Using your hands, combine thoroughly until dough comes together.

Press Parmesan mixture into two (8-inch, 1/8-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 degrees F.

Meanwhile, heat oil in a large skillet over high. Add squash and zucchini and cook, stirring often, until lightly caramelized, about 3 minutes.

Spread marinara sauce evenly over pizza crusts leaving a 1/2-inch border. Top with remaining 1 1/4 cups mozzarella. Top with squash mixture and tomatoes. Bake at 450 degrees F until cheese is melted, about 8 minutes. Sprinkle with basil and salt. Cut each pizza into 6 slices.