Spray a large baking sheet with nonstick cooking spray.
In a large bowl, combine cauliflower, squash, rosemary, olive oil, salt, and pepper. Mix well.
Spread veggies on baking sheet. Bake for 20 minutes or until browned, flipping halfway through.
Remove from oven and set aside.
While vegetables are roasting, combine 2 teaspoons olive oil, crushed red pepper flakes, salt, and garlic in a medium skillet.
Heat over medium heat and cook just until garlic is sizzling and fragrant.
Add kale to pan and cook, stirring constantly, until wilted.
Remove from heat and set aside.
Spray a 10 x 15-inch baking pan (or similar pan) with nonstick spray, then press pizza dough into pan.
Brush crust with a tablespoon or two of olive oil. Then top with 1 cup cheese.
Cover cheese with kale, roasted vegetables, and kalamata olives.
Sprinkle other cup of Asiago over pizza, then bake pizza for 15 to 20 minutes, or until crust is browned.
Sprinkle remaining teaspoon of rosemary over top, then cut pizza into pieces.
Serve pizza immediately. Enjoy!
If your pizza crust doesn't want to stretch across the pan, let it rest for a few minutes. Continue the stretching and resting process until the dough covers the pan.Find more tips, including recipe variations, before the recipe.