Mini Butternut Squash Pizzas
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
 
Create your own selection of gluten-free mini pizzas.
Ingredients
  • 1 butternut squash, wide with a long stem end
  • Coconut oil, melted (approx. 2 tbps)
  • Sea salt
  • Toppings shown: tomato sauce, Parmesan cheese, chopped garlic, kale leaves, Italian seasoning (thyme, basil, rosemary, oregano, marjoram)
  • More or less toppings of your choice
Instructions
  1. Preheat the oven to 200°C. Line a baking tray (or 2) with parchment paper.
  2. Melt the coconut oil
  3. Wash and peel the squash, then slice the stem end into ¼ inch thick slices. The wider your squash, the larger the diameter of your mini pizza crusts. It’s best to pick a squash with a long “stem end.”
  4. Scoop out the seeds at the bottom part of the squash and save to toast. Slice and roast these bottom pieces or use in another dish.
  5. Place the squash slices on the prepared baking tray. Brush lightly with the melted oil and sprinkle with sea salt.
  6. Roast for 35-40 minutes, until tender and lightly browned. Flip the slices halfway through baking.
  7. Prepare the pizza toppings: wash, dry and tear the kale leaves into small pieces. Finely chop the garlic. Add herbs to the tomato paste
  8. Add pizza toppings to the roasted squash slices: tomato sauce, cheese (if using), garlic & kale leaves. Ensure the kale is on a single layer otherwise it won't crisp.
  9. Return to oven, reduce to 180°C and broil for 10-15min (or to melt cheese). Serve immediately.
Recipe by Annette's Recipes at http://www.annettesrecipes.com/mini-butternut-squash-pizzas/