I was at first surprised at how tasty this Gluten Free Butternut Squash Pizza Crust turned out.
I really like how it tastes and looks.
Gluten Free Butternut Squash Pizza Crust
I suppose that this recipe would be just as good if used as something other than a pizza crust.
You could easily bake this pizza crust and transform it into something like my Garlic Toasted Flatbread Chips.
However, making this recipe into a pizza crust certainly makes sense to me!
What I mean is that I can always enjoy a pizza. Also, making a crust using healthy ingredients makes this pizza taste and sound even better!
Using butternut squash seems like a fun idea as an ingredient in this recipe.
This is the time of the year that we seem to see quite a bit of butternut squash around in the produce departments at the grocery store. As a result of seeing a lot of squash, I am always looking for fun ways to serve them up.
This recipe is also a great way to use up left over butternut squash.
You will need to have the squash already cooked and cubed to use in this recipe. I have seen butternut squash in cans online if you are unable to find it where you are as well.
This pizza crust is also a gluten free pizza crust.
To make this crust gluten free you will need gluten free all purpose flour. You can find gluten free all purpose flour online.
When you choose your flour please make sure that the packaging says “gluten free” on it.
Also, please make sure that the flour measures 1:1 with regular all purpose flour in order to keep the volume of ingredients in this recipe in balance. Read the label on the package to assure that you will not need a binder (such as Guar Gum) in addition to the flour.
Here are some tips to help you make your pizza crust.
I just mentioned that you will need a gluten free all purpose flour that does not require an additional binder in order to use it. The gluten free flour should measure 1:1 with regular all purpose flour as well.
Here are a few more helpful tips for making your gluten free pizza crust.
- Prepare your pizza crust on a piece of Parchment Paper . This will make it easier to transport your pizza crust from the prep area to the oven and back.
- Spray your Parchment Paper with a bit of nonstick spray. This will make it easier to flip your crust over for even baking.
- You can easily make your crust in advance and refrigerate or freeze it away for later use. Just be sure to wrap it up well.
- Even better, make a double batch of this recipe to freeze or refrigerate the leftovers for another day!
Butternut squash is a unusual in some ways.
Not only does butternut squash have a unique color, it also has its own shape as well.
An even better attribute for this squash is that it keeps better than other squashes do.
To store a whole butternut squash, simply keep it in a dark and cool closet or pantry.
Butternut squash can keep for up to a few months when stored correctly.
I love the idea of buying up a few extra butternut squashes and saving them to cook or bake for a later date, such as winter.
Gluten Free Butternut Squash Pizza Crust
One cup of butternut squash has about 63 calories, 13 net carbs, and is a great source for Vitamin C and Vitamin A! To roast your squash for this recipe simply cut it into cubes and toss it with some olive oil. Then bake it for about a half hour (or until somewhat golden or browned) at 400 degrees.
By the way, while you are here you may also be interested in these ideas.
- Mediterranean Diet Whole Wheat Pizza Crust.
- Easy Pumpkin Risotto.
- How to Follow the Mediterranean Diet.
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Gluten Free Butternut Squash Pizza Crust
Gluten Free Butternut Squash Pizza Crust
As mentioned above, you will need a gluten free all purpose flour that does not require an additional binder in order to use it. The gluten free flour should measure 1:1 with regular all purpose flour as well.
Also needed in this recipe is butternut squash.
You will need to have the squash already cooked and cubed to use in this recipe. I have seen butternut squash in cans online if you are unable to find it fresh where you are as well.
Gluten Free Butternut Squash Pizza Crust
To roast your squash for this recipe simply cut it into cubes and toss it with some olive oil. Then bake it for about a half hour (or until somewhat golden or browned) at 400 degrees.
Ingredients needed for this Gluten Free Butternut Squash Pizza Crust .
- Butternut Squash– 3 cups cubed and roasted.
- Gluten Free All Purpose Flour – 3 cups. Please make sure that your flour does not require a binder and that it does measure 1:1 with all purpose flour.
- Baking Powder– 1 teaspoon.
- Salt– 1 teaspoon.
- Shredded or Grated Mozzarella Cheese– 1 ¼ cup.
- Egg- 2 beaten.
How to make this Gluten Free Butternut Squash Pizza Crust
- Roast your cubed squash if not roasted already. Then use a masher to mash the squash.
- 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).
- Use your crust to prepare your pizza as desired.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
This delicious Gluten Free Butternut Squash Pizza Crust makes for a great tasting and relatively healthy pizza crust.
Gluten Free Butternut Squash Pizza Crust
Ingredients
- Butternut Squash– 3 cups cubed and roasted.
- Gluten Free All Purpose Flour – 3 cups. Please make sure that your flour does not require a binder and that it does measure 1:1 with all purpose flour.
- Baking Powder– 1 teaspoon.
- Salt– 1 teaspoon.
- Shredded or Grated Mozzarella Cheese– 1 ¼ cup.
- Egg- 2 beaten.
Instructions
- Roast your cubed squash if not roasted already. Then use a masher to mash the squash.
- 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).
- Use your crust to prepare your pizza as desired.
Recipe Notes
Also needed in this recipe is butternut squash.
You will need to have the squash already cooked and cubed to use in this recipe. I have seen butternut squash in cans online if you are unable to find it fresh where you are as well.*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
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!
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