Gluten-Free Butternut Squash Pizza

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Average Rating: 4.5 | Rated By: 7 users

A gluten-free pizza crust doesn’t have to be made with only flour. In today’s world, a healthy approach to making pizza is adding vegetables to the crust. In this recipe I used butternut squash, adding valuable nutrients and fibre. My favourite toppings are spicy Italian Sausage, fresh tomatoes, onions, bell pepper, and cheddar cheese, all of which compliment this amazing butternut squash pizza crust. This pizza crust can hold plenty of toppings, feel free to choose your favourites


  • 2 1/2 cups mashed butternut squash (1 medium squash)
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. dried GF oregano
  • 3/4 tsp. pure sea salt
  • 3 garlic cloves, minced
  • 3 large egg whites, whisked
  • Suggested Toppings:
  • 1 cup grated cheddar cheese, divided
  • 3 Roma tomatoes, thinly sliced
  • 1 small onion, thinly sliced
  • 2 tsp. GF dried basil leaves or handful of fresh leaves
  • 1/2 cup thinly sliced GF cooked Italian Sausage (I sausage)
  • 1 small thinly sliced red or yellow bell pepper
  • Instructions

  • Preheat oven to 375 F
  • Cut squash in half lengthwise and scoop out the seeds. Lay cut side down in a roasting pan and fill with 1-inch of water. Cook for 50 minutes or until squash is tender. Cool and scoop out the flesh
  • In a large bowl combine squash, olive oil, oregano, salt, garlic, and egg whites.
  • Add rice flour and cornmeal and stir to combine
  • Spread mixture onto pizza pan lined with parchment paper, leaving the edges a bit thicker. Bake for 30 minutes at 425 F
  • Top pizza with 1/3 of cheddar cheese, tomatoes, onions, basil, sausage, bell pepper and top with remaining cheese. Bake for another 10 minutes

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