Low Carb Butternut Squash Pizza Crust
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- Опубліковано 3 лип 2024
- Butternut squash forms the base of this Low Carb Butternut Pizza Crust. It’s much healthier than regular pizza dough and adds a nice, sweet flavor.
Find recipe at:
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Recipe:
I found the recipe at: www.foodnetwork.com/recipes/r... and I converted it to a low carb Butternut Crust and it is sturdy and delicious with the changes I made. I did use the toppings that Ree Drummond www.foodnetwork.com/profiles/... used and it turned out beautifully.
I did not do the calculations for the toppings but the calculation are for the crust.
Well lets get started and I will show you how to make it!
2 cups (410 grams) Roasted Butternut Squash
1/2 cup (48 grams) Almond Flour
1 cup (113 grams) shredded Mozzarella Cheese
1 large egg
1 tablespoon Baking Powder
2 teaspoon Italian Spice
1/2 tablespoon psyllium
1 tablespoon Herbamare, tinyurl.com/ar3thkyc
I had my butternut squash already roasted and mashed and bagged in the freezer. I thawed it out and was ready to make my crust.
In a bowl add the squash, cheese and egg and mix well with a spatula.
In a separate bowl add your dry ingredients, almond flour, baking powder, Italian spice, psyllium and Herbamare, tinyurl.com/ar3thkyc and mix well.
Add all you dry ingredients into the squash ingredients and mix well.
I used a pizza pan and cut out a piece of parchment paper to fit the pan and spread the mixer evenly over the parchment paper.
Preheat the oven 400 F
Place in oven on the middle rack and bake for approximately 35 minutes until gold brown
Remove from oven and you can add what ever you'd like for toppings.
I have suggestions below to top crust.
Calories
Servings: 8
Yield:
Topping:
Spread Basil Pesto Sauce on the crust
Add a large handful of Arugala on top
Add shavings of Parmeson Cheese
Break up thin slices of Pochotta and place in all areas of pizza
Drizzle with Balsamic vinegar.
Note:
If you are not able to eat all the pizza, I would recommend you take the amount of slices you want and add the pesto and all the topping on each piece.
I find the crust get a bit soggy if you eat it the next day with all the ingredients on it.
Also refridgerate and when you are ready to eat more I like placing the slices of crust in the air fryer and that will toast it up nice then add all your ingredients.
You could also place the crust in a oil sprayed cast iron pan and warm it up before you add all the ingredients. It will help crisp it up!
Thank you Gayle for another unique recipe, I love how you think outside of the box and come up with some fantastic delicious looking and tasting meals.😋
Enjoy:)
What a nice change of pace. I also like the wrap idea mentioned by Sandra. Happy Thanksgiving, Gayle!
Happy Thanksgiving Susie! Enjoy 💕
This is brilliant, a nice variety, and nutritious to boot.
It is very tasty, I hope you give it a try!
Great wraps also. Absolutely going to try especial with all the squash at Thanksgiving. Thanks great idea.
Enjoy Sandra,
Happy Thanksgiving!!
That looks absolutely amazing 😊
Enjoy Tammy
if i wants to do a more traditional pizza, will the crust hold up to being put back in the oven to cook/heat toppings??
So, what I have been doing is making my crust and when it is just the 2 of us I will remove the crust that I know we will not be eating because the sauce will make the crust a bit soggy when re heated. Today I took a slice of the crust and heat it up in the toaster oven then I added the tomato sauce and traditional toppings. The crust held up but it is flimsy. I find it is a bit flimsy with the ingredients that I used in the recipe but it was still very delicious. I hope this helps!
Happy Thanksgiving!
@@GayleMcLeod thanks!
@@GayleMcLeod PS. Thanksgiving was in October. Now waiting for Christmas
@@winstonsmith1222 Canadian like me:)
@@GayleMcLeod I noticed the Presidents choice and the Irresistible