Mini Butternut Squash Pizza Crusts
Yesterday was an awesome day for a two reasons. First, The Princess Bride was on TV and the whole family enjoyed a movie night. We laughed till we sounded like a herd of snorting hogs. And all anybody said for the rest of the evening was, “My name is Inigo Montoya. You killed my father. Prepare to die.”
Second, I discovered the easiest grain free pizza crust ever! I was so giddy with excitement that I was bouncing around the kitchen waiting for the crusts to finish cooking.
Cauliflower or zucchini pizza crusts provide an acceptable base for cheesy toppings in many grain free or low carb homes. Unfortunately, these crusts are rather time consuming and rely on eggs and dairy as a binder. This crust requires only about 10 minutes of prep time and is completely allergen free!
- 1 butternut squash, preferably wide with a long stem end
- Coconut oil, butter, or ghee, melted (about 2 Tbs.)
- Sea salt
- Pizza toppings of your choice, including tomato sauce and cheese
- Preheat the oven to 400. Line 2 or 3 baking sheets with parchment paper. After peeling the squash, slice the stem end into 1/4 inch thick slices. The wider your squash, the larger the diameter of your mini pizza crusts. It's best to pick a squash with a long "stem end."
- Scoop out the seeds at the bottom part of the squash. Slice and roast these pieces and enjoy as a snack or side dish.
- Place the squash slices on the prepared baking sheet. Brush lightly with the melted oil and sprinkle with sea salt.
- Roast for 35-40 minutes, until tender and lightly browned. Flip the squash halfway through baking. Add pizza toppings and broil to melt cheese. Serve immediately.
- The crusts are not crunchy, but they provide an easy grain free pizza crust that stands up to plenty of cheese and sauce. You can eat these with your hands or with utensils.