This delicious butternut squash base pizza is both more delicious, healthier and low-carb in comparison to your standard pizza base! Plus super simple to make!
Then, cut the butternut squash in half and brush it with olive oil and add any seasoning you prefer (I added fresh oregano).
Roast in the oven for between 40-60 minutes ( this can depend on the exact size of the squash and your particular oven). Make some deep slashes across the squash to reduce the cooking time slightly.
Step 2. Prepare the pesto
While the squash is roasting, prepare the pistachio pesto. In a food processor, blitz the pistachios to a chunky crumb consistency.
Add the rest of the sauce ingredients and process until you have a thick paste-like consistency. This can take up to 2 minutes in some processors.While you wait for the squash to bake, place the sauce in the fridge.
Step 3. Prepare the butternut squash crust
Once the squash is baked, you'll need to wait a few minutes or it to begin to cool down and then peel the flesh away from the skin and place in a large bowl.Note- You can keep the oven on during step 3, as it should just take a couple of minutes to prepare the crust before it needs to be placed back in the oven.
Mix in the rest of the pizza crust ingredients until thoroughly combined, and your gluten-free pizza 'dough' is ready.
Step 4. Bake the butternut squash crust
Prepare a pizza pan or baking sheet with some cooking spray and, optionally, some parchment paper. I use a 30cm diameter round pizza pan.
Spread the butternut squash mixture evenly over the pan ( you can use a spatula or even your hands) then cook in the oven for around 20-30 minutes until you have a crispy, browned pizza crust.*
Step 5. Prepare the pizza toppings
While the pizza is baking, prepare the toppings of your choice. I chose to combine various fresh elements with boiled quails eggs. Feel free to omit this for a vegan option.
To hard boil the quails' eggs, then cook them for approximately 3 minutes in boiling water. For soft-boiled eggs, then they only need 1 minute in boiling water and a further 30 seconds in the water off the heat.
Once ready, peel and slice the eggs in half. Depending on what toppings you're using, slice/ prepare these now too.
Step 6. Assemble the pizza
Once the crust is ready, then you can spread the topping over it immediately or leave it to cool slightly first.
Spread over the pesto first, then top with your toppings of choice and enjoy!
How To Store
This pizza crust can be made in advance and kept stored well wrapped in the fridge for between 2-3 days. It can also be frozen for up to 2 months ( or possibly longer- though I've never tried longer).If you have any leftover topped pizza, then, depending on the toppings, I usually try to eat any leftovers within a day. If wanted, you can reheat the pizza in the oven ( but this will, again, depend on what toppings you use).
Notes
* Baking the crust can take a different amount of time depending on your oven, how big your squash was ( thus, how thick the crust), and how crispy you like the base. As this crust doesn't have gluten, it isn't quite as 'sturdy' as regular pizza, so I like mine to be super crispy so I can still pick up the slices of pizza.
You can bake this on a baking stone sprayed with a little cooking oil for super crispy results.
You can experiment with herbs and spices to add to the crust. For heat, add cayenne or add Italian herbs like mixed herbs.
If you're unable to find fresh butternut squash, there may be cubed frozen squash available where you live or even canned squash.
If you prepare the pizza crust on a piece of parchment paper, it will be easier to transport to and from the oven tray/oven.
You can make this keto by using keto-friendly flours.
You could try to substitute something like fine cornmeal in place of the almond flour for a nut-free version.
You may be able to substitute oat flour with other similar gluten-free flours - like chickpea flour. Though this isn't something I've tried, so I can't guarantee results.
You can, optionally, flip the pizza crust over in the oven after 15 minutes, to allow both sides to brown and crisp up. This is easier to do if you've used parchment paper beneath the crust.
As the toppings are up to you, the nutrition calculator is for the butternut squash base on its own. when adding the pesto topping it increases the calories by around 200kcal per serving.