Incredible Squash Pizza
Servings: 8
Equipment
- Measuring cups and spoons
- Roasting pan
- Small mixing bowl
- Large mixing bowl
- Parchment paper
- Baking tray
Ingredients
- 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 teaspoon Sea Salt
- ⅛ teaspoon Black Pepper
- 2 tablespoons plus
- 1 tablespoon Ground Flax
- 1 teaspoon Dried Oregano
Toppings
- 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
Instructions
- 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 40 minutes 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 tablespoons of ground flax with 4 tablespoons 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.