Ramp up your spaghetti squash crust pizza!
I love the spring! It marks the end of a long winter, teases the warmth of summer, and has some of the best seasonal ingredients. One of my absolute favorites are ramps. Ramps are wild spring onions that look similar to a leek/scallion and have a very soft, garlic flavor. You can find them at farmer’s markets and nicer grocery stores, or, if you are lucky, they might even be in your back yard! Look for them in cool, shady areas with damp, rich soil. Aside from being crazy tasty, they also have a high content of vitamin C, vitamin A, and like the leek and onion, ramps are high in chromium which is known to help metabolize fats. They also contain the trace mineral selenium, which has been found to potentially reduce the risk of prostate cancer. Their season is tragically short, early spring to June, so you have to enjoy it while you can! This recipe uses ramps as a pizza topper on a spaghetti squash crust. The slight sweetness of the squash with the subtle garlic flavor of the ramps is a big winner. Oh, and it’s easy!
Ingredients: 1 c cooked spaghetti squash ½ c mozzarella (¼ for crust, ¼ for top) ¼ c gluten free flour 1 egg 1 small garlic clove pinch of salt 3 Tbsp olive oil half bunch of ramps, cleaned, ends removed, and chopped 2 Tbsp shredded parmesan cheese
Directions: Preheat oven to 400 degrees. Place parchment paper on baking sheet and brush with 1 ½ Tbsp olive oil. Put squash, ¼ c mozzarella, GF flour, egg, garlic, and salt in a food processor and process about 1 minute until all ingredients are fully combined. Pour contents of food processor onto parchment paper and spread into desired crust shape. Bake for 25 minutes, or until dough gets crispy around edges. Remove from oven and spread remaining 1 ½ Tbsp olive onto dough. Top with remaining mozzarella cheese, then ramps, then parmesan. Place pizza back in the oven for 5 minutes, or until cheese has melted. Remove, serve, enjoy!