Toasted Butternut Pizza


Butternut Squash Puree

  • 1 small butternut squash (1 lb)

  • 2 tbsp avocado oil

  • 2 tbsp ghee or coconut oil

  • 3 shallots, chopped

  • 1/4 cup chicken broth or filtered water

  • 1/4 cup canned coconut cream

  • 2 cloves garlic

Cauliflower Crust

  • 1 medium cauliflower

  • 3 large pasture-raised eggs

  • 1 tbsp Dijon mustard

  • 1 tsp dried oregano

  • 2 tsp sea salt

  • 1 1/2 tsp ground black pepper

  • 2/3 cup almond flour or 1 cup chickpea flour


  • 2 tbsp avocado oil

  • 36 small fresh sage leaves

  • 1/2 cup grated goat cheese or hard sheep cheese

  • 1/4 cup pepitas

  • 1-2 tbsp raw honey (optional)

  • Pinch of salt


  1. To roast the squash for puree: preheat oven to 425 degrees F using a convection setting if possible. Line two baking sheets with parchment paper. Remove skin from squash and chop into small cubes. In a baking dish, toss the squash with the avocado oil; roast for 25 minutes or until browned. Keep the oven on.

  2. Meanwhile, for the crust: To rice the cauliflower, remove the outer green leaves and most of the stem. Chop the remaining cauliflower into medium chunks and pulse in a food processor until it resembles a fine grain.

  3. Whisk the eggs in a small bowl. Add the cauliflower, mustard, oregano, 1 tsp salt, and 1/2 tsp of pepper and mix well. Add the almond flour and mix again. Divide the cauliflower mixture among the two baking sheets, forming 2 oval crusts with hands, 1/8-1/4 inch thick. Bake the cauliflower crusts for 7 minutes. Remove from the oven, flip the crusts, and rotate the baking sheets between the top and bottom oven racks. Bake for another 8 minutes, until golden, then remove from the oven but keep the oven on.

  4. To finish the squash puree: heat the ghee in medium pan until shimmering. Add shallots and saute 5 minutes. Add the roasted squash, broth, coconut cream, and garlic. Cook for 2 minutes, until hot. Let cool then puree in high speed blender.

  5. For sage topping: Heat the avocado oil in a small pan. Add the sage leaves and cook for 45 seconds, until aromatic and slightly crisp. Remove from heat.

  6. To top the pizzas: Top both crusts with the squash puree, then add sage leaves, cheese, pepitas. Bake for 5 minutes until the cheese is melted. Top with salt and honey if desired.

Source: "Food: What the Heck Should I Cook?" By Dr. Hyman

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