Squash Pizza Crust
Enjoy pizza with an extra serving of veggies hidden in the dough. This squash crust contains essential vitamins and minerals, with little to no extra carbs.


  • 3cups

    Butternut Squashmashed

  • 1cup

    Almond Flour OR Fine Cornmeal

  • 3/4cup

    Garbanzo Flour

  • 1/4tsp


  • 1/8tsp


  • 3tbsp

    Ground Flax

  • 1tsp

  1. 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 at 400 degrees Fahrenheit for 40 minutes to an hour (adding more water as needed), or until a fork can easily pierce the flesh of the squash. Let cool, then scoop out the flesh.
  2. In a small bowl, combine two tablespoons of ground flax with four tablespoons water. Let sit for five minutes.
  3. In a larger bowl, combine the squash with soaked flax meal, almond flour, garbanzo flour, salt, pepper, dried oregano and remaining tablespoon of ground flax. Stir to combine.
  4. Spread the mixture onto a parchment-lined tray and create a 12-inch circle, making sure the edges are thicker than the center. Bake at 425 degrees Fareinheit for 30 to 35 minutes or until the edges are crisp and golden and the center is set.
  5. Top with your choice of toppings. Cut into slices and serve.