1 Cali’flour Crust
1 delicata squash (washed, dried and cut into half-moon strips)
2-3 T ricotta cheese (room temp)
4-5 cloves of garlic
½ t ground turmeric
Kosher salt and fresh ground pepper (to taste)
1 ½ T olive oil
2-3 scallions chopped
Prepare Pizza Crust
Pre bake the Cali’flour crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and and let rest a minimum of 10 minutes.
Preheat oven to 425°F. Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices and place them in a large bowl. Drizzle with olive oil then add turmeric, garlic cloves, salt and black pepper, tossing to coat. Lay squash flat on the sprayed baking sheet or one lined with parchment paper. Roast in the oven until golden brown, about 10 to 14 minutes on each side. Remove from oven set aside.
On prepared crust, spread ricotta cheese out to the edges. Then top with roasted delicata and scallions. Serve and enjoy!