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Directions1Pre-heat oven to 400°. Line 3 baking sheets with parchment paper.2Make chicken sausage. Place a sauté pan on medium heat with 1 tbsp of olive oil. Add ground chicken and brown for 5 minutes. Add the spices to the chicken and blend in with a wooden spoon. Cook for 5 more minutes. Turn heat off and set aside.3In a large mixing bowl, toss butternut squash with olive oil and add to one of the sheet pans. Place in the oven for 20-25 minutes. Take out of the oven and cool for 5 minutes, then place in the blender with the remainder of the ingredients and blend on high. Scrape into a bowl. Set aside.4Toss tomatoes, 1 tsp olive oil, and sea salt in a bowl. Transfer to a sheet pan and cook for 10-15 minutes. Take out of the oven and cool. Increase oven heat to 425°.5Place a sauté pan on medium heat with 1 tsp of olive oil. Add the shiitake mushrooms to the pan and sauté for 5-7 minutes. Turn off heat and set aside.6Heat a small sauté pan with 1 tsp extra-virgin olive oil on low heat. Add sage leaves to the pan and crisp for 2 minutes. Transfer to a plate lined with paper towel.7Make flax egg by mixing the ground flaxseed with water and letting it sit for 5 minutes before you add it to the bowl for the cauliflower crust.8In a small blender, mix ¼ cup cashews with ½ cup water. Blend on high speed. Transfer into a large mixing bowl, along with flax egg, and all the remaining ingredients together for the cauliflower crust. Shape into 6 balls and shape them into round pizza discs and place on a sheet pan. Press and flattened to ¼-inch thick. Bake for 10 minutes. 9Take out of the oven and spread the butternut squash over the 6 pizzas. Then add chicken sausage on top, shiitake mushrooms, cheese, tomatoes, and crispy sage leaves. Place in the oven for 7-10 more minutes. The cheese will be melted. Take out of the oven to cool. Enjoy!10Place remaining pizzas in airtight containers for up to 3 days.* If not using Extra Fiber, increase almond flour to 1 3/4 . blockquote::before { content: none ! important; }
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