Some gluten-free pizza crust recipes will have you running all over town searching for obscure ingredients that cost an arm and a leg. But who knew you could make a pizza pie crust with under 10 (healthy!) items, some of which you might already have on hand, and be ready to eat by dinner? Luckily Christine Bullock has tried and tested all the possibilities in her kitchen and is here now to share with us her sinlessly delicious gluten-free vegan pizza crust recipe made from butternut squash.
This homemade pizza is my ultimate indulgence and go-to when I’m in the mood for comfort food but don’t want all the processed grains, high calories, and dairy that tends to go along with it. I am such a fan of this crust that sometimes I just bake it, slice it into cracker size pieces, and toss them on top of a salad (super yummy – you should try it).
This guilt-free pizza crust recipe will safely satisfy any pizza cravings that come your way!
Squash Pizza Crust
Makes one 12 inch (30 cm) crust
- 3 cups mashed butternut squash (1 large squash)
- 1 cup almond flour (or corn meal)
- 3/4 cup garbanzo flour
- 1/4 tsp. sea salt
- 1/8 tsp. black pepper
- 2 tbsp. plus 1 tbsp. ground flax
- 1 tsp. dried oregano
- Preheat oven to 400°F (200°C).
- Cut the squash in half lengthwise and scoop out the seeds. Place butternut squash halves on a large baking sheet flesh side up. Coat each squash with olive oil. Roast 25 minutes until flesh is fork-tender.
- In a small bowl, combine the 2 tbsp. of ground flax with 4 tbsp. water. Let sit for 5 minutes.
- In large bowl, combine 3 cups of squash with the soaked flax meal, almond flour, garbanzo flour, salt, pepper, dried oregano, and extra ground flax. Stir to combine.
- Spread the mixture onto a parchment lined tray and create a 12 inch (30cm) circle, making sure that the edges are a little bit thicker. Bake at 400°F (200°C) for 30-35 minutes or until the edges are crisp and golden and the centre is set.
- Let the crust cool before adding sauce and toppings.
Green Pesto Pizza
Makes one 12 in (30 cm) pizza
- 1/4 cup cashews
- 1/2 cup packed basil
- 1 cup packed spinach
- 1/2 lemon, juiced
- Sea salt and pepper to taste
- 1/2 cup olive oil
- Squash Pizza Crust
- While the crust is baking, puree the pizza sauce made of cashews, basil, spinach, lemon juice, and oil until smooth. Add salt and pepper to taste.
- Add raw vegetable toppings of choice. Some of my favorites are:
- A handful of pitted kalamata olives
- 1 cup cherry tomatoes (chopped)
- A couple of handfuls arugula, herbs, or baby beet greens
Not in the mood for pesto? No prob-lem-o! Spoon your favorite tomato sauce onto the squash crust with some grilled veggies, bake at 400°F (200°C) for 10-15 minutes and you’re good to go.
So now that you have a healthy crust as a base, get creative with your pizza recipes and share with us your favorites!
Practicing what she preaches for most of her life, Christine Bullock has turned her fitness, nutrition and beauty expertise into a business empire. With over a decade of experience, she is passionate about counselling and training people to improve their health and wellbeing from the inside out.
Christine strongly believes that once you implement better eating habits and a personal exercise routine into your daily life, your inner beauty and joy will shine through.
Want to learn more about Christine? This talented TV host, fitness model and writer was voted LA’s Hottest Trainer for 2013! Day to day, she is always on the go and you’ll find her working alongside private clients as well as her group fitness classes at Equinox. We love her checking in with her website to read her latest wholesome recipes and high energy workouts. Or, you can stay in touch with Christine on Twitter.