Butternut Squash Pizza Base & Quick Triple Tomato Sauce

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yum.

Pizza has literally become the obsession of online recently, like people would actually kill for pizza, marry pizza, reproduce with pizza, I’m not even sure anymore. It’s garnered the craze bacon had a couple years ago. Although maybe I’m just out of tune and bacon is still a craze? I don’t know.

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Either way, I like pizza too. I don’t want to say I love it, simply because I’m afraid of commitment, but I really like pizza. A lot.

I’m also not gluten free, but this can totally be made gluten free, as the recipe I adapted it from was originally that. It can also be egg free (also the original recipe), but I am also not avoiding eggs (and soz but I don’t see myself avoiding them in the future either so, um, yeah.)

So I mean this pizza base is actually kinda healthy – lots of vitamins from the butternut squash and low in refined carbs unlike most bases. I will say it has a slightly chewy texture compared to a regular base, and definitely doesn’t taste bready at all, but its a really delicious difference as long as you don’t actually expect it to taste like a regular crust, that would just be lying to yourself.

Redeeming qualities in my book include; crispy exterior, slightly chewy (actually soso good), sweetness from butternut squash , fun orange colour,  no waiting time for any dough to rise!

Again, yum.

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Butternut Squash Pizza Base

adapted from wholehearted eats (such a good site!)
*enough for 1 30cm wide pizza (8 generous slices)

Ingredients:

1 medium/large butternut squash
25g/ 1/4 cup ground almonds
60g/ 1/2 cup oat flour
90g/ 3/4 cup plain flour (substitute gf flour here for fully gf pizza)
1 egg (can use flaxseed mix here)
1 tsp salt
1/2tsp balck pepper
1tsp dried oregano
1tsp paprika

Toppings: *triple tomato sauce, cheese, pesto, peppers etc.

Method:

Cook butternut squash – cut in half lengthwise, scoop out seeds and place in a roasting dish filled halfway with boiling water at Gas Mark 6/200C for 40-50 minutes until the insides are soft and mash-able.
Once the squash is cooked, let it cool and remove the flesh to place in a mixing bowl. Mash it down and beat in the egg.
Mix in the rest of the ingredients.
On a tray lined with baking paper, spread out the mix into a circle about 25-30cm wide. Make the edges a little thicker to ensure a good crust. Brush with a touch of olive oil if desired.
Bake for 30 minutes or until crisp and golden with a set centre.
Top pizza with any toppings you wish and bake for another 10-15 minutes at Gas Mark 7/220C if required.

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Triple Tomato Sauce

* enough for 2 pizzas (or whatever other use)

1 tin/400g chopped tomatoes
6 sundried tomatoes
1T tomato puree
basil & oregano to taste
salt & pepper to taste

– Blitz all ingredients in a food processor or the likes until the sundried tomatoes break down. Can be completely smooth or chunky – whatever your heart desires. Simmer in a sauce pan for 5-10 minutes until slightly thickened and it has a slightly richer flavour. Let cool slightly first before spreading on the pizza base.

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