Recipe: (makes one 30cm pizza)
- 3 Cups Mashed Butternut Squash (1 large squash)
- 1 Cup Almond Flour (if you want a nut free pizza
- try using fine corn meal)
- 3/4 Cup Garbanzo Flour
- 1/4 tsp Sea Salt
- 1/8 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
- or baby beet greens
- * Or pizza sauce and toppings of choice
- Green Pizza Sauce
- 1/4 Cup Cashews
- 1/2 Cup packed basil
- 1 Cup packed spinach
- 1/2 Lemon
- Sea Salt and Pepper to taste
- 8 Tbsp. Olive oil
- In a food processor puree the cashews
- and spinach until smooth. Add the salt
- lemon juice
- and oil
- mix to combine.
Level of difficulty Average
Cost Average budget
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 F for 40 mins-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 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 at 425 F for 30-35 minutes or until the edges are crisp and golden and the centre is set. Top with pizza sauce, tomatoes, and olives, and bake for another 10 minutes. Let sit a few minutes before garnishing with greens.