CAULIFLOWER CRUST PIZZA WITH BUTTERNUT SQUASH AND KALE

Ingredients

• 2½ cups (625 ml) peeled and cubed butternut squash
• 1 tbsp (15 ml) avocado oil or grapeseed oil
• salt and pepper, to taste
• 1 large shallot, trimmed and finely chopped
• ¼ cup (60 ml) grated Parmesan, plus extra for garnish
• 2 tbsp (30 ml) white wine or water
• ½ cup (125 ml) ricotta cheese
• 1 tsp (5 ml) finely grated lemon zest
• 4 or 5 cavolo nero/Tuscan kale leaves, washed and stems removed
• ¼ tsp (1 ml) red pepper chili flakes
• 1 medium cauliflower, trimmed, cut into florets, about 3 cups (750 ml)
• 1 tsp (5 ml) salt
• 3 tbsp (45 ml) ground flax seeds
• ½ cup (125 ml) water
• 1 cup (250 ml) brown rice flour
• ½ cup (125 ml) arrowroot flour
• ½ cup (125 ml) almond flour
• ¼ cup (60 ml) finely grated Parmesan
• ½ tsp (2.5 ml) garlic powder