Butternut squash pizza
A nutritious, delicious and healthy pizza with a base made of butternut squash, egg and a little flour.
- 350 gr butternut squash, peeled and cubed
- 200 gr wholewheat or spelt flour (or combine gram, rice and almond flours for gluten-free version)
- 2 eggs
- 2 tbsp olive oil
- 1 pinch salt, paprika and garlic powder
- 1/2 pinch black pepper
- 2 tbsp tomato sauce
- 200 gr fresh mozzarella
- 1 handful cherry tomatoes
- 1 handful black olives
- fresh basil leaves
- black pepper
Preheat the oven to 200ºC. Peel and chop the butternut squash into 2cm wide cubes.
Bake the butternut squash over baking paper for 15 mins, or until it's soft when inserting a fork through it.
Blend the baked butternut squash, eggs, olive oil and spices until creamy. In a bowl, add the liquid mix and the flour, mix together with a spatula until there are no lumps.
Brush a clean sheet of baking paper with olive oil. Pour the pizza batter on it and bake for 20 mins.
Add the tomato sauce and sliced mozzarella to the pizza. Bake for 5 mins.
Slice the tomatoes in half, add them to the pizza. Bake for another 5 mins.
Remove from oven, crack some black pepper and sprinkle a few basil leaves on top. Serve along with mixed greens and enjoy!
Where is this recipe from?
This beautiful recipe is an old find that Martina from Come y Pedalea kept sharing on social media, and that I’ve been wanting to test and taste for a while.
A few weeks ago I finally gave it a try, and made it a couple of times, letting different people taste it. It’s a more nutritionally-dense version of the regular pizza, as we use eggs and baked butternut squash. This means one piece will definitely make you more full than a regular pizza slice. The base is sweet and soft, and as always, you can add any toppings you want – these are just a suggestion.
Here below are some pictures showing the step by step to make this pizza base
- Roast the butternut squash in cubes.
- Blend it with the egg, oil and spices.
- Mix it with a wholemeal flour
- Add toppings
- Final bake
You could make a few things ahead:
- Roast the butternut squash
- Blend it with the rest of ingredients
Then store the batter in an airtight container, in the fridge, for up to 2-3 days.
Whenever you want to enjoy it, simply preheat the oven and follow the rest of steps.
IN YOUR KITCHEN
If you try this recipe, please let me know how it went in the comments section.
If you share it on social media, tag me @silvia.cooks and use #SilviaCooks.