Homemade pizza with a cauliflower crust makes for a tasty night

Pizza is one of my favorite things. I also love quick and easy meals. The following recipe checks a few key boxes.

My friend made this for me recently and I loved it so much that I was eager to make it again a few days later.

I’ll admit that I was skeptical when she first pulled out the cauliflower pizza crust, but it actually tastes great and makes for a fun and creative meal.

If the combo I’m sharing doesn’t strike your fancy (as was the case for my husband), find your favorite toppings and throw them on. Then, to round out it out, I suggest a simple green salad.

I like tossing mixed greens with a drizzle of extra virgin olive oil, a few squeezes of lemon juice, and a sprinkle of salt. I can’t give exact amounts (it depends on the variety and amount of leaves you use) but try a little bit and see how it tastes. A light salad is a nice balance to this flavorful pie.

I always think pizza is an ideal easy and delicious dinner. It takes such little active time and brings so many yummy flavors together. I hope you like it, too.


10 oz. bag peeled and chopped butternut squash (a little more or less is fine)

Cauliflower pizza crust (I used Caulipower, which I found in the frozen section at HEB)

1 onion, sliced

1 cup pesto

10 cherry tomatoes, cut in half

1 small log of goat cheese

A few slices of prosciutto

Salad greens of choice tossed with lemon juice, oil, and salt to taste.


Preheat oven to 400F. Roast the butternut squash. Toss squash with a drizzle of olive oil. Roast for 25-30 minutes, stirring or shaking the pan from time to time, until soft and lightly browned.

Meanwhile, caramelize the onions: Warm about 1 tbsp. olive oil over medium heat. Add the onion and cook, stirring occasionally, for about 30 minutes. (Lower temperature as needed to prevent burning.)

Spread pesto generously over each crust (I used about ½ cup per pizza).

Add toppings of choice. My friend and I used the roasted butternut squash, caramelized onion, cherry tomatoes, and slices of goat cheese.

My husband skipped the goat cheese and onion. He added turkey bacon.

Cook according to instructions on the crust box.

If using prosciutto, add it to the pizza 2-3 minutes before the timer goes off.

Serve with green salad.

Serves 2-3.

Marci Izard Sharif is an author, yoga teacher, meditation facilitator and mother. In Feeling Matters, she writes about self-love, sharing self-care tools, stories and resources that center around knowing and being kind to yourself.

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