Butternut Squash Pizza Crust with Veggie Toppings and Raw Parmesan Cheeze
Adapted from Rawxy
*Gluten Free, Vegan*
(For the crust:)
1 Cup Butternut Squash Puree
1/2 cup Coconut Flour (Can sub any other flour, but the amounts may be slightly different)
1 cup Brown Rice Flour
1 TB EVOO
1 TB Baking Powder
1 TB Dried Rosemary
Dash of salt
1. Place all ingredients into food processor with dough blade. Combine until a dough ball forms. Roll out dough on prepared baking sheet or pizza stone. You can use all the dough, or wrap half up and save it for later.
2. Then top with desired toppings. I started with a homemade cilantro avocado hummus.
Then an array of veggies, and of coarse olives. I also included shredded zucchini, carrots, tomatoes, broccoli, and chickpeas.
Next, I added the most amazing and delicious Raw Parmesan Cheese, recipe also from the amazing Rawxy!
1/8 cup pumpkin seeds + 1/8 cup cashews + 1/4 cup nutritional yeast blended together into fine crumbs..A-maz-ing!
When ready, bake at 400 for 20-25 minutes, or until edges are brown/crispy.