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.

Servings
1Pizza
Servings
1Pizza
Ingredients

  • 3cups


    Butternut Squashmashed

  • 1cup


    Almond Flour OR Fine Cornmeal

  • 3/4cup


    Garbanzo Flour

  • 1/4tsp


    Salt

  • 1/8tsp


    Pepper

  • 3tbsp


    Ground Flax

  • 1tsp


    Oreganodried
Instructions
  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.