Winter Pesto Pizza w/ Roasted Butternut Squash, Caramelized Onion, Arugula + Pomegranate

Ingredients

• 2 cups tapioca flour (or sub 2 1/3 cups Bob’s Red Mill Paleo Baking Mix)
• ⅓ cup coconut flour
• ¼ cup olive oil
• 1 egg
• ½ – 1 cup water
• Parchment paper + rolling pin (or wine bottle — yes for real)
• Pizza Crust Hack — Don’t feel like making your own crust? Try this cauliflower crust instead.
• 1 Tbsp minced garlic
• 2 cups basil
• 1/2 cup extra virgin olive oil
• 1/4 cup arugula
• 1/4 cup sprouted pumpkin seeds
• juice of 1 lemon
• 1 tsp sea salt
• cracked black pepper
• Pesto Hack — You can purchase pesto to save time, just be wary of added cheese/dairy
• 2 cups butternut squash, peeled and chopped
• 1/2 sweet onion, thinly sliced
• 4 tbsp olive oil
• 1 tsp minced garlic
• 1-2 cups fresh spinach or arugula
• 1 tbsp lemon juice
• Kite Hill Almond-Milk Ricotta Cheese
• 1/4 cup pomegranate seeds
• Extras – Sea Salt, Chile Flakes, Black Pepper, olive oil + more garlic