The easiest grain free pizza crust you will ever make!
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!
Individual Butternut Squash Pizza Crusts
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. After roasting, they are tender and slightly crisp around the edges. The perfect vehicle for pizza toppings!
You can also cut the stem end into semi-circles for pizza crusts or just for pieces of roasted squash. Butternut squash is difficult to cut so if you are having trouble cutting round slices, cut the stem in half lengthwise and then cut into 1/4 inch thick slices.
Grain Free Butternut Squash Pizza Crusts (GAPS, Paleo)
1 butternut squash, preferably wide with a long stem end
Coconut oil, pastured lard, or ghee, melted (2-3 tbs.)
Pizza toppings of your choice
(Use homemade tomato sauce and legal cheese for SCD or GAPS)
Preheat the oven to 400. Line 2 or 3 baking sheets with parchment paper. Peel the squash and slice as described above. Toss with olive oil and sea salt on the baking sheets.
Roast for 30-40 minutes, until tender and lightly browned. Flip the squash halfway through baking. Add pizza toppings and broil to melt cheese. Serve immediately.