There is an amazing array of pizza choices in this town. For under ten dollars one can get a all organic pizza, a spelt crust pizza, a pizza cooked in a wood-fire oven, a gluten free, vegan, or a totally raw one on a sprouted buckwheat crust, but nowhere can you find a grain free pizza...unless, I guess, you come visit me.
I don't like to consume a lot of flour, but there are just some things I don't want to give up. While there are some dishes, which I find perfectly enjoyable sans bread (burger is the obvious one that comes to mind), there are some things that require their carbohydrate element. Pizza on a lettuce leaf just doesn't cut it for me, and while I have seen things like frittatas used as a pizza base, the addition of eggs makes the dish off-limits for some. Inspired by the idea of the cauliflower crust, I have worked on a grain-free vegetable based pizza, but instead of the mild flavoured cauliflower, I have substituted sweet and creamy winter squash. And boy oh boy, am I happy with the results!
Because there isn't any gluten in this pizza, it's not as durable as the traditional crust. Hannah (whose inner ninja turtle called this pizza "totally awesome") and I had no problem picking up a piece and eating it. Adam on the other hand found it a little delicate and opted for knife and fork option. The durability of your crust will all depend on the weight of the toppings used.
- 3 Cups Mashed Butternut Squash (1 large roasted squash)
- 1 Cup Almond Flour (if you want a nut-free pizza, try using fine cornmeal)
- ¾ Cup Garbanzo Flour
- ¼ tsp Sea Salt
- ⅛ tsp Black Pepper
- 2 Tbsp. plus
- 1 Tbsp. Ground Flax
- 1 tsp Dried Oregano
- Green Pizza Sauce (recipe below)
- A handful of pitted Kalamata olives
- 1 Cup cherry tomatoes (chopped)
- A couple of handfuls arugula, herbs, or baby beet greens*
- Or pizza sauce and toppings of choice
- Begin by preparing the squash for roasting. Cut the squash in half lengthwise and scoop out the seeds. Lay cut side down in a roasting pan and fill halfway with water. Cook in a 200 C (400 F) oven for 40minutes to 1 hour (adding more water as needed to top up), or until a fork can easily pierce the flesh of the squash. Let cool, then scoop out the flesh.
- In a small bowl combine the 2 Tbsp of ground flax with 4 Tbsp water. Let sit for 5 minutes.
- In a larger bowl combine 3 cups of squash with the soaked flax meal, almond flour, garbanzo flour, salt, pepper, dried oregano, and extra ground flax. Stir to combine.
- Spread the mixture onto a parchment lined tray and create a 30 cm (12 inch) circle, making sure that the edges are a little bit thicker. Bake in a 220 C (425 F) for 30-35 minutes or until the edges are crisp and golden and the centre is set (and can peel away from the paper).
- Top with pizza sauce, tomatoes, and olives, and bake for another 10 minutes. Let sit a few minutes before garnishing with greens.
- ¼ Cup Cashews
- ½ Cup packed basil
- 1 Cup packed spinach
- ½ Lemon, juiced
- Sea Salt and Pepper to taste
- 8 Tbsp. Olive oil
- In a food processor puree the cashews, basil, and spinach until smooth. Add the salt, pepper, lemon juice, and oil, mix to combine.