Sunday, March 09, 2014

Butternut Squash Pizza

Yields 1 6-8 inch pizza

Before I give this AMAZING squash pizza recipe, I wanted to share a quote that I came across this morning on the @lornajaneactive Instagram.  

I absolutely love it.  You have two choices on Sunday: to either sulk and think about Monday morning or to do sometthing productive and enjoy another day.  The beauty of this quote is that it can mean so many things to different people.  One of the biggest things I look forward to doing on Sundays is grocery shopping and cooking!  Sounds crazy, but I love getting to try out new recipe ideas and cook my lunches for the week.  And having a fresh and nutritious lunch ready-to-go each day has a huge impact on how my week goes.  I encourage everyone to enjoy this Sunday and get outside and do something good for yourself.  You will be glad you did. :)

Now for the good part... squash crust pizza!  This pizza was super delish, but I must admit I used a fork to eat it.  I've been creating a lot of squash pizzas lately and getting a crispy crust is one of the toughest things.  This was the first recipe that actually gave me a semi-durable crust so if you're one of those people who likes to get a little messy then by all means pick it up!  Here's what you'll need...


1 large butternut squash
1 cup almond flour*
1 tbsp extra virgin olive oil
1/4 cup mixed greens {arugula, spinach, romaine}, lightly chopped
8-10 grape tomatoes, red and yellow
a large pinch, or 1/4 cup of alfalfa sprouts

*regular flour or corn meal can be substituted


To cook the squash, slice it in half and scoop out the seeds.  Drizzle with 1 tbsp olive oil and place face down on a baking sheet.  Bake at 400F (about 204C) for 35-40 minutes, or until tender.  An alternative to using an oven (and a huge time saver) is to cook the squash in a microwave.  In a glass, microwave safe dish, place squash face down and add a 1/2 inch of water.  Place a cloth towel over the top and microwave for 10-15 minutes, depending on the size of your squash.   

Use a spoon to scoop out the squash and place in a large bowl.  Let cool for 10-15 minutes.  

Add flour to the bowl.  Mix until it is fully blended in with the squash.  You may need to add more/less flour depending on the size of your squash.  

Prepare a baking sheet with parchment paper and sprinkle flour over the bottom.  Spread the squash mix over the baking sheet until it is the size and thickness you prefer.  Bake at 425F (218C) for 35-40 minutes.  Remove from oven and top with mixed greens and tomatoes.  Place back in the oven for 5 minutes.  Remove and top with sprouts.

Let cool for 2-3 minutes and slice pizza with a sharp knife.  Although the crust is semi-durable, it was easier for me to use a fork to eat.



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