25 Aug


Ohhh I think Iโ€™m officially a pizza addict! This crust recipe has to be one of my favorite pizza crust recipes! This crust almost has a bready texture with crispy edges, and the sweetness from the butternut squash and the heat/flavor from the seasonings give it a great compliment. For the toppings I used organic low sodium tomato and basil sauce, onions, tomatoes, yellow bell peppers, scallions, olives, and feta cheese. These were the toppings I had available, but you can top it with anything you like! (pesto sauce, meat of choice, etc). Have an amazing Monday!

Recipe for Crust: modified from wholeheartedeats.com

1 medium sized butternut squash (roasted and mashed)
1 cup almond flour
ยพ cup quinoa flour
2 tbsp chia/flax seed meal + 4 tbsp water
ยผ tsp sea salt
1/4 tsp cayenne pepper (depending on how spicy you want it)
1/4 tsp oregano


A handful of:
onions, tomatoes, yellow bell peppers, scallions, olives, and feta cheese.
1/4 cup organic tomato and basil sauce (or toppings of choice)


Begin by preparing the squash for roasting. 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 in a 200 C (400 F) oven for 40minutes to 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 the 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 in a 220 C (425 F) for 30-35 minutes or until the edges are crisp and golden and the centre is set (and can peel away from the paper). Top with toppings and bake for another 10 minutes. Let sit a few minutes before devouring.

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