Since my husband and I were both craving pizza (but we didn’t want to order in or make a traditional pizza), we decided to try something new using the ingredients we had on hand. I found a recipe from Tina at Carrots ‘n’ Cake that called for sweet potatoes and since we didn’t have any, I used roasted butternut squash instead, and it came out great! We topped our pizza with olive oil, baby spinach, prosciutto and feta cheese. Though, I must warn you, the crust is not like a traditional pizza. It was soft with crispy edges (and a tad crumbly), but it definitely tasted good! We will certainly be making this again!
- 1 1/2 cups roasted butternut squash (mashed)
- 1 1/2 cups almond flour
- 2 large eggs
- 3 Tbsp egg whites
- 1 cup shredded cheddar cheese
- 1 tsp baking powder
- 2 tsp fresh garlic (minced)
- 1 tsp no-salt garlic mixed seasoning
- 1/2 tsp chili powder
- *toppings of your choice
- Preheat oven to 375 degrees.
- Mix all ingredients together in a large bowl.
- Spray a pizza pan or cookie sheet with nonstick cooking spray or grease with olive oil.
- Spread dough out into a large circle, keeping it between 1/4-1/2 inch thick.
- Bake crust for 25-30 minutes or until edges are brown and center is completely cooked through.
- Add your favorite toppings and bake for an additional 5 or so minutes, or until your toppings are browned or bubbly. Serve immediately and enjoy!
To roast butternut squash: Peel, chop (1 inch cubes) and toss in a large bowl with a tablespoon of olive oil and a sprinkle of salt and pepper. Roast in the oven at 425 degrees for 25-30 minutes, or until slightly browned and soft. Remove from oven and mash with a large spoon or potato masher. Store leftover squash in the fridge to add to salads, scrambles or baked goods the next day!