Butternut Squash Pizza Crust
This delicious and easy recipe for Butternut Squash Pizza Crust is gluten free and is also Weight Watchers diet friendly.
Servings: 8
Ingredients
- 3 cups Butternut Squash - roasted, cubed, smashed. Can use canned.
- 3 cups All Purpose Flour -See post for alternatives
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 ¼ cup Mozzarella Cheese -grated or shredded
- 2 Egg -beaten
Instructions
- Roast your cubed squash if not roasted already. Then use a masher to mash the squash. Skip this step if you are using canned squash instead. Preheat your oven to 350 and prep an over sized piece of Parchment Paper with a bit of nonstick spray. You can place the parchment on a pizza pan if you are wanting to bake your crust on a pan.
- In a medium mixing bowl use a fork or whisk to mix together the flour, baking powder and salt. Next, in a large mixing bowl, mix together the squash with the cheese. Then add the contents from the first bowl (flour etc) to the bowl as well as the beaten eggs.
- Work the pizza dough into the prepared sheets of parchment paper. You should be able to make more than one average-sized crust. You can freeze or refrigerate the excess for later use. Bake the crust for about twenty minutes or until it begins to brown. Flip the crust over and continue to bake until the now top side begins to brown as well (about another twenty minutes).
Recipe Notes
Make this recipe gluten free by using gluten free flour instead of regular flour. Or, you can make this recipe low carb by using low carb Carbalose flour. Make this 'keto friendly' by using a keto friendly flour.
Please check the packaging to assure whether or not you will need a binder such as an additional egg. As mentioned, you can roast and then cube/crush your own butternut squash. You can skip this process by using a canned version of butternut squash instead. I also mentioned that finding butternut squash may be a challenge when it is not in season. However, you can often find butternut squash in cans. Also, subbing in another similar squash may also work in this recipe (you may need to make a few tweaks). *Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Please check the packaging to assure whether or not you will need a binder such as an additional egg. As mentioned, you can roast and then cube/crush your own butternut squash. You can skip this process by using a canned version of butternut squash instead. I also mentioned that finding butternut squash may be a challenge when it is not in season. However, you can often find butternut squash in cans. Also, subbing in another similar squash may also work in this recipe (you may need to make a few tweaks). *Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
most recently updated:
January 30, 2020*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 263kcal | Carbohydrates: 43g | Protein: 11g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 420mg | Potassium: 314mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5758IU | Vitamin C: 11mg | Calcium: 148mg | Iron: 3mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
Follow Me