Grain Free Butternut Squash Pizza Crusts
Serves: About 6 mini pizzas, depending on the size of squash
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400. Line 2 or 3 baking sheets with parchment paper.¬†After peeling the squash, slice the stem end into ¼ 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."
  2. Scoop out the seeds at the bottom part of the squash. Slice and roast these pieces and enjoy as a snack or side dish.
  3. Place the squash slices on the prepared baking sheet. Brush lightly with the melted oil and sprinkle with sea salt.
  4. 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.
  5. 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.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/butternut-squash-pizza-crust-gaps-paleo/