I’m currently doing the “Butter Churn Dance” for this “Butternut Squash Pizza”!!! On my GF journey this year, I have had quite a few GF pizzas but I have to say….this is up there with one of my FAVORITES. The most awesome thing about it? You don’t have to “make” a crazy concoction of different flours- you just cut a veggie and roast it! Now, that’s what I call “Comfy”. The aglio e olio sauce gives the “crust” a delicious flavor. Mmmmm….boy, was I pleasantly surprised by this one.
* I got this idea from my friend Andy who posted it to FB- this is where he got it: Empowered Sustenance- her version is a bit healthier if you want to take a gander!
Start by preheating your oven to 400. Lay out parchment paper on a large cookie sheet. Then, peel your Butternut Squash. I recommend finding a squash that has a long “stem” because that will serve as your mini pizza crusts.
Slice 1/4 of an inch slices. Resist the urge to make them thicker….it will be mooshy. Thiner slices will give you a nice crispy crust.
Make the aglio e olio by placing in a bowl 1/2 stick of butter, 1 Tbsp of olive oil, 2 cloves of freshly minced garlic, 1/2 tsp of oregano and 1/2 tsp of salt. Microwave for 1 min.
It’s already smelling goooooood!!!!
Spoon a little of the aglio e oilio on each mini pizza crust.
Roast in your 400 oven for 20 mins on one side- flip- then another 20 mins. So, 40 mins total or until nicely browned.
Get your toppings ready! Here I have freshly shredded mozzarella cheese, olives, pizza sauce, pepperoni and parmesan cheese.
Add your toppings as desired and bake for another 4-5 mins until cheese is melted. I am SO pleased with this recipe!!! For all my GF friends out there- this is a must make!
| Butternut Squash Pizza {Allergy Friendly and SO yummy!} |
- 1 large butternut squash with a long stem {peeled}
- 1/2 stick of butter
- 1 Tbsp Olive Oil
- 1 cloves garlic minced
- 1/2 tsp oregano
- 1/2 tsp salt
- toppings as desired {I used mozzarella cheese, pre made pizza sauce, olives, pepperoni, and parmesan cheese}
- Preheat oven to 400 and lay out parchment paper on a large cookie sheet. Your butternut squash may make enough for 2 cookie sheets.
- Peel butternut squash.
- Slice the stem into 1/4 inch slices and lay on covered cookie sheet.
- Make your aglio e olio by melting butter, oil, garlic, oregano and salt together in the microwave for about 1 min.
- Spoon butter mixture over top of mini crusts.
- Roast for 20 mins, flip and roast another 20 mins until nicely browned. 40 mins total.
- Top with your favorite toppings and bake another 5 mins until cheese is melted. Enjoy!
Looks delish… I can’t wait to try!
Ohhh my these look so yummy and easy to make. Thanks for sharing!! I am going to try these, since anything with flour makes my tummy hurt these days. Thanks for sharing!!
God bless you sis!
Adrienne
Love these !!!! Thanks what a great healthy way to eat pizza!!!
Thanks Natalie!
Thank you!! I’m not sure if anybody in my family would be interested, but at the same time, thank you for the vegan main dish. Well, the only thing that has to be subbed is the butter.