Butternut Squash Pizza

  • Difficulty: Medium
  • one hour
  • 2 servings

You won’t be making this pizza that often, but since it’s autumn season and butternut squash is waiting for us at just about any corner, it would be a shame not to try it asap. Butternut squash is the main ingredient for the dough, being mixed with chickpea flour, flax seeds, and almond flour to obtain a nice and delicious crust. It is topped with pesto sauce, cherry tomatoes, radicchio, and arugula.

Ingredients Needed for Butternut Squash Pizza

1 pound butternut squash, small dices
1 tablespoon olive oil
2 tablespoons of flax seeds
¾ cup chickpea flour
1 cup almond flour
2 teaspoons of dried oregano
salt
pepper
3 tablespoons of pesto sauce
1-ounce cherry tomatoes, halved
3 radicchio leaves
0.5-ounce arugula

How to Cook Butternut Squash Pizza

  1. Preheat the oven to 380 degrees F/190 degrees C.
  2. Line a baking tray with parchment paper and lay the diced squash on it. Pour a small drizzle of olive oil over it.
  3. Slide the tray into the oven and bake the squash for the next 15 minutes.
  4. Soak the flaxseeds in 1/4 cup of water for the next 15 minutes. Add them into a blender when ready and blend them until smooth.
  5. Add the roasted squash into a large bowl and blend it using the immersion blender. Mix it with chickpea flour, almond flour, dried oregano, and flax seeds. Season with salt and pepper. Mix with a spatula until smooth.
  6. Line a baking tray with parchment paper.
  7. Give the dough a circular 12 inches (30 cm) in diameter shape and lay it in the baking tray.
  8. Slide the tray into the oven for the next 7 minutes at 360 degrees F/180 degrees C.
  9. Evenly spread the pesto sauce over the dough. Top the pizza with cherry tomatoes, radicchio, and arugula.
  10. Slide the pizza into the oven for the next 7 minutes at 360 degrees F/180 degrees C.

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