Butternut Squash Pizza Crust with Veggie Toppings and Raw Parmesan Cheeze
Adapted from Rawxy
*Gluten Free, Vegan*
(For the crust:)
1 Cup Butternut Squash Puree
1/2 cup Coconut Flour (Can sub any other flour, but the amounts may be slightly different)
1 cup Brown Rice Flour
1 TB EVOO
1 TB Baking Powder
1 TB Dried Rosemary
Dash of salt
Directions:
1. Place all ingredients into food processor with dough blade. Combine until a dough ball forms. Roll out dough on prepared baking sheet or pizza stone. You can use all the dough, or wrap half up and save it for later.
Directions:
1. Place all ingredients into food processor with dough blade. Combine until a dough ball forms. Roll out dough on prepared baking sheet or pizza stone. You can use all the dough, or wrap half up and save it for later.
Can pre bake x5 min if desired but not required.
After topping, bake at 400 x 20-25 min till edges are golden and toppings hot and golden.
Nice base for sausage stuffing or for pizza toppings. Change flours to change texture. I used pumpkin in this. The pumpkin flavor was very subtle.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (493g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1350 | ||
Calories from Fat: 204 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 759.8mg | 26 % | |
Potassium 1487.9mg | 39 % | |
Total Carbohydrate 261.5g | 77 % | |
Dietary Fiber 27.1g | 108 % | |
Sugars, other 234.4g | ||
Protein 33.4g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1350
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