Squash Pizza Crust

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.

Bake on 375 for about 7 minutes.

  • Once you take it out of the oven, add your toppings.

I started with a little homemade Nomato sauce.

I used some homemade cashew cheese, basil, and spinach.

Put back in the the oven for 20 mins on 350.


fresh out of the oven


ready to eat!

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