Butternut Squash Pizza Salad with Basil Pesto
Servings: 4 people
Ingredients
Butternut Squash Crust
- 2 tablespoons whole flax seeds blended or ground
- 4 tablespoons water
- 1 medium butternut squash roasted and cooled
- 3/4 cup almond flour
- 1/2 cup cassava flour
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
Basil Pesto
- 2 cups fresh basil
- 1 garlic clove
- 2 tablespoons pine nuts
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 2 to 4 tablespoons water as needed to blend
Toppings
- 2 cups arugula
- 1/2 cup olives sliced or halved
- 1 cup tomatoes sliced or chopped
Instructions
- Roast the butternut squash at 400°F for about 1 hour, until soft. Let it cool fully before using.
- Blend or grind the flax seeds. Mix the ground flax with water and set aside for 5 to 10 minutes to thicken.
- Scoop the cooled roasted squash into a mixing bowl and mash until smooth.
- Add the flax mixture, almond flour, cassava flour, oregano, black pepper, and sea salt. Mix until it forms a soft dough.
- Press the dough into a thin round or rectangle on a lined baking sheet.
- Bake at 400°F for about 30 minutes, until the crust is set and lightly firm.
- Blend basil, garlic, pine nuts, nutritional yeast, olive oil, and water until it becomes a spreadable pesto.
- Spread pesto over the baked squash crust.
- Top with arugula, olives, and tomatoes.
- Serve as a room-temperature pizza salad.