This is probably one of my favourite recipes and definitely my go to dinner for a Friday night when all I’m craving is pizza and a movie!
My complete devotion to Pinterest is how I discovered alternative pizza bases and now I’m absolutely obsessed. I’m a huge sucker for junk food which is fine but I do try and put a bit of a healthy spin on some of my favourites just to stay balanced; I mean after this, I’d happily eat a tub of Ben and Jerry’s with no shame whatsoever!
I used to get super put off by healthy or vegan recipes because they always had weird ingredients in them that were either really difficult to find or really expensive but recently, I’ve been starting to sort of make up my own recipes that have, still healthy, but more basic ingredients because otherwise I find I spend a ridiculous amount of money to just get one pizza out of it; I may as well just order one!
Anyways, as I’ve redesigned and kind of restarted my blog, I thought my first post should be one of my best recipes so here it is.
(Makes 1 large pizza)
1 medium size butternut squash
1 1/2 cups plain flour/bread flour (I’ve also tried it with gluten free or spelt which works great)
1 tbsp Olive oil
2 cloves garlic
1 handful of frozen or fresh spinach
Chilli flakes (optional)
- Preheat oven to 180 degrees
- Roast whole butternut squash for about an hour until it is soft in the middle (if you’re in a rush, you can microwave it for about 10-15 minutes)
- Once roasted, scoop out the squash and mash in a bowl
- Gradually add your flour and mix until it makes a dough like consistency (you may need to add a little more depending on how it looks)
- Stretch it into a pizza base shape and lay out on baking tray/pizza stone
- Bake in oven for about 10 minutes then take out and flip, bake for further 10 minutes on the other side
- Whilst the base is baking, grate the garlic and mix it with the olive oil
- Spread the olive oil and garlic mix onto the pizza base and top with spinach (and any other toppings you want- personally, I like to keep it simple!)
- Bake again for 5-10 minutes
- I would recommend topping with a handful of rocket and chilli flakes and dipping the crusts in barbecue sauce or pesto