Laura’s ‘Lean, Mean, Green in 2018’ Pizza

Laura’s ‘Lean, Mean, Green in 2018’ Pizza
Recipe By:

80 Minutes

3 Servings


Here’s a resolution you can stick to: Go Green! Sure, it’s ridiculously healthy for you (it’s chock-full of cauliflower and kale). But don’t worry, it tastes like something you should feel very guilty about eating. Confusing? One bite and it will all make sense.

Vegetarian Gluten-Free


  • 1 Cauliflower Pizza Crusts
  • 1 butternut squash
  • 3 tablespoons unsalted butter
  • 1/2 cup brown sugar (or 1/2 cup maple syrup)
  • 1 cup fresh kale, chopped
  • 1/4 cup red onion, sliced
  • 1/4 cup crumbled chevre
  • Pinch of salt

Cooking Instructions

  1. Preheat oven to 375°F.
  2. Cut butternut squash in half and scoop out seeds and fiber from each half. Place halves face down on sheet pan, and bake for 40 minutes.
  3. Remove butternut squash from oven and let cool for 5 minutes. Once cool, remove skin or scoop out all of the meat. Pro tip: To speed up cooling, turn butternut squash over so the center is facing up.
  4. Turn up the heat! Increase oven temperature to 425°F.
  5. Using a food processor, puree the scooped butternut squash meat with butter, brown sugar, and salt until it appears nice and creamy. Remove your CAULIPOWER crust from the box and the plastic wrapping, and place on a clean surface.
  6. Brace yourself for one of the most delicious experiences you’ll ever have.
  7. Spread butternut squash puree over plain CAULIPOWER crust, and then top with kale, red onion, and chevre.
  8. Bake your pizza creation for 12-15 minutes, or until crust appears golden-brown.