I know I posted before about making a quick pizza using Simple Mills Pizza crust, but that can get expensive if you are a pizza lover. All the recipes I have seen using cauliflower crusts have cheese in them and that doesn’t fly for someone who is lactose intolerant like myself.
This past weekend I have been playing around with leftover hubbard squash I needed to use up and I think we just need to have a moment of silence to absorb the information you are about to receive… I MADE PIZZA CRUST OUT OF SQUASH! Now you can take a moment…
It doesn’t get super crispy like a regular dough, but it stays together probably more like a flat bread. That is good enough for me and it holds toppings just fine.
- 1 cup of baked hubbard squash
- 1/2 cup coconut flour
- 3 tbsp of flax meal
- sea salt and pepper to taste
- 1.5 tsp of fresh thyme
- 1 clove of chopped garlic
- In a bowl mix all of your ingredients together. (you will probably need to get up close and personal with the dough and use your hands.)
- Ball up the dough and put it between two sheets of parchment paper. With a rolling pin (I use the beautiful French rolling pin my parents made for me) roll it out on the top layer of parchment paper. It should be like a 1/4 inch thin.
- Remove the top layer of parchment paper and place the bottom on a baking sheet.
- Once you take it out of the oven, add your toppings.
I used some homemade cashew cheese, basil, and spinach.
Put back in the the oven for 20 mins on 350.