Butternut Squash Pizza Crust


Did you know that the average person eats just 9 different meals a month!?!? That’s it!

One of those favorites happens to pizza. I love pizza. But it gets boring after a while… pizza sauce, meats and veggies of your choice and cheese. Nothing wrong with that, but as Morgan Freemans character in Robin Hood proclaimed, “God loves wonderful variety”. So let’s challenge our routines, habits and tastebuds.

In fairness, menu routines are even harder when you add dietary and health restrictions into the mix. Food happens to be one of those savored things that we have control over, and a deep emotional and physiological connection to. It’s one of the reasons that diabetes is so hard to manage, because it challenges our conflicting values of wanting to be healthy with the traditions, control and positive feelings of how food makes us feel.

I believe that it is healthy on many levels to purposefully break out of your routine and think out of the box once in a while and flex that muscle of optimism and control in a way that broadens your experience, even more so when trying to be low carb, low sugar.

This recipe re imagines pizza crust using creative, healthy ingredients that will leave you satisfied and delighted! I promise.

Butternut Squash Pizza Crust

This recipe re-imagines pizza crust using creative, healthy ingredients that will leave you satisfied and delighted!
Servings 2 8″ Pizzas
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins


For the Crust:

  • 1 1/2 cups Mashed Butternut squash
  • 1/2 cup Carbalose flour
  • 1 large egg Egg, beaten
  • 1/2 teaspoon Baking powder
  • 1/2 cup Shredded Mozzarella Cheese
  • 1 tablespoon Grated Parmesan Cheese
  • 1 1/4 tablespoon fresh Sage, minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Garlic, powdered or granulated
  • A pinch of Cayenne Pepper
  • A pinch of Ground Nutmeg

For the Garnishes (toppings):

  • 1/3 cup Shredded Mozzarella Cheese
  • 1/3 cup Shredded Fontina Cheese
  • 1/2 cup Red Onion, diced
  • 1 1/4 tablespoon fresh Sage, minced
  • 1 cup fresh Watercress greens or Arugula
  • Grated Parmesan cheese (optional)


  • Preheat oven to 375℉
  • In a large bowl, combine all of the crust ingredients just until the raw flour is absorbed, set aside.
  • Line a standard baking sheet with rims, with parchment paper. Then using an 8" bowl, trace 2 circles on to the parchment. Turn the parchment sheet over so your tracings are laying on the baking sheet.
  • Evenly divide the crust dough between the 2 circles and spread evenly into flat discs.
  • Bake the crusts for 25 minutes. Flip the crusts over to bake the underside for an additional 15 minutes.
  • Once baked, let the crusts cool for 5 minutes. Top with cheeses, onion and sage. Return to the oven for an additional 5 -7 minutes.
  • Remove from the oven. Cut the pizzas and top with the watercress greens.
  • Serve immediately. Enjoy.


Course: Main Course
Cuisine: American
Keyword: Vegetable

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