Grain Free Mini Pizzas
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
|Allergy||Egg, Peanuts, Soy, Tree Nuts, Wheat|
|Dietary||Gluten Free, Vegetarian|
|Meal type||Main Dish|
- 1 Large butternut squash (the longer the neck the better)
- 2 cups pesto or marinara sauce
- protein - (precooked chicken, bacon, pepperoni or sausage)
- veggies - (spinach, peppers, mushrooms, olives)
Whether you are skipping gluten but miss pizza or you just want to get more veggies into your diet this recipe is simple and easy. By using butternut squash as your pizza base you can make mini pizza’s in minutes. If you don’t eat cheese you can still get that pizza taste and feel by using a dairy free pesto sauce – my family's favorite is pesto, chicken, bacon and pineapple pizza.
If you get your slices thin and even you will not need to precook them. If you have some slices thicker than others precook the thick ones.
Sundried tomatoes work better than fresh tomatoes due to amount of water that comes off when cooking.
|Step 1.||Cut the top (stem side) and wide base (bottom part with seeds) off of your butternut squash. This should leave you with just the long neck portion; a cylinder of squash.|
|Step 2.||Place the cylinder on the cutting board vertically so that you can easily slice the skin off. You should now have a cylinder with no skin.|
|Step 3.||Place the cylinder on the cutting board horizontally so that you can create 1/8 - 1/4 inch rounds like in the picture. Be as consistent as possible so that all your pizzas are the same thickness. You should have numerous 2-3 inch mini pizza base circles.|
|Step 4.||If your base circles are closer to 1/8 inch then top as desired and bake at 350 for 15 minutes. If you base circles are thicker you may want to precook them a little so that your cheese doesn't melt off and burn by the time your pizza base is soft enough to eat. Your goal is a dente pizza base circles; not crunchy, not mushy.|