Low Carb Recipe Ideas
Butternut squash forms the base of this Low Carb Butternut Pizza Crust. It’s much healthier than regular pizza dough and adds a nice, sweet flavor.
The sweetness of the butternut squash perfectly balances the savory, saltiness of the pesto while having both a wholesome, comforting, and yet ‘fresh’ flavor.
I found the recipe at: https://www.foodnetwork.com/recipes/ree-drummond/butternut-crust-pizza-10021409 and I converted it to a low carb Butternut Crust and it is sturdy and delicious with the changes I made.
I did use the toppings that Ree Drummond https://www.foodnetwork.com/profiles/talent/ree-drummondused used and it turned out beautifully.
I did not do the calculations for the toppings but the calculation are for the crust.
Well lets get started and I will show you how to make it!
2 cups (410 grams)
1/2 cup (48 grams) Almond Flour
1 cup (113 grams) shredded Mozzarella Cheese
1 large egg
1 tablespoon Baking Powder
2 teaspoon Italian Spice
1/2 tablespoon psyllium
1 tablespoon Herbamare
I had my butternut squash already roasted and mashed and bagged in the freezer. I thawed it out and was ready to make my crust.
In a bowl add the squash, cheese and egg and mix well with a spatula.
In a separate bowl add your dry ingredients, almond flour, baking powder, Italian spice, psyllium and Herbamare and mix well.
Add all you dry ingredients into the squash ingredients and mix well.
I used a pizza pan and cut out a piece of parchment paper to fit the pan and spread the mixer evenly over the parchment paper.
Preheat the oven 400
Place in oven on the middle rack and bake for approximately 35 minutes until gold brown.
Remove from oven and you can add what ever you’d like for toppings.
I have suggestions below to top crust.
Calories: 80
Servings: 8
Yield: 6.7 net carbs
Topping:
Spread Basil Pesto Sauce on the crust
Add a large handful of Arugula on top
Add shavings of Parmesan Cheese
Break up thin slices of Prosciutto and place in all areas of pizza
Drizzle with Balsamic vinegar.
Note:
If you are not able to eat all the pizza, I would recommend you take the amount of slices you want and add the pesto and all the topping on each piece.
I find the crust get a bit soggy if you eat it the next day with all the ingredients on it.
Also refrigerate and when you are ready to eat more I like placing the slices of crust in the air fryer and that will toast it up nice then add all your ingredients.
You could also place the crust in a oil sprayed cast iron pan and warm it up before you add all the ingredients. It will help crisp it up!
Stay Healthy and Live Well!
Gayle
