Keto Browned Butter Squash & Sage Pizza

Ingredients

• 1 Cappello’s Keto Pizza Crust
• 1/2 cup whole milk ricotta cheese
• 1 teaspoon fresh chopped rosemary
• 1 teaspoon fresh chopped sage
• 1/4 teaspoon red pepper flakes
• ¼ teaspoon onion powder
• 1 clove garlic, minced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup peeled and diced butternut squash
• 2 tablespoons butter
• 3/4 cup shredded whole milk mozzarella cheese
• 1/4 cup shredded Parmesan
• 2 tablespoons pepitas
• 8-10 sage leaves
• 1 teaspoon fresh thyme
• 1 tablespoon olive oil

Instructions

• Preheat oven to 420 F. Place baking sheet on middle rack while oven preheats.
• In a small bowl combine the ricotta, herbs, spices, and garlic, and season with salt and pepper. Stir together until combined and set aside.
• In a large sauté pan over medium heat, melt butter. Continue cooking, stirring occasionally, until butter has browned and smells nutty, about 4-5 minutes. Add the squash to the pan and stir to coat with the browned butter. Sauté 10-12 minutes, or until the squash is cooked through and begins to brown.
• Spread the ricotta mixture evenly over the top of the frozen crust. Sprinkle the mozzarella and Parmesan evenly over the top, then top with the butternut squash and pepitas.
• Place pizza directly on the preheated baking sheet. Cook 11-14 minutes, or until cheese has melted and the crust is golden brown.
• Remove from oven and garnish with herbs and a drizzle of olive oil.

Nutrition Facts (Per Pizza) 

• Total Fat: 139g
• Saturated Fat: 54g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 26g
• Total Carbs: 53g
• Dietary Fiber: 24g
• Net Carbs: 29g
• Protein: 71g