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Squash Pesto Pizza

Pizza is high in simple carbs (white flour), dairy (cheese), and sugar (in the sauce), traditional pizza has no nutritional value. This superfood Squash Pesto Pizza from my EVOLUTION20 plan is so much healthier and loaded with nourishing veggies. 

Squash Pesto Pizza
  • 1 cup almond flour
  • 3/4 cups garbanzo flour
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • 2 tsp + 1 tbsp ground flax
  • 1 tsp dried oregano
Green Pesto Sauce
  • 1/4 cup cashews
  • 1/2 cup packed basil
  • 1 cup packed spinach
  • 1/2 lemon, juiced
  • sea salt and pepper to taste
  • 8 tbsp olive oil
  • cherry tomatoes
  • kalamata olives
  • handful of arugula
  1. Preheat over to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Place halves on a large baking sheet flesh side up. Coat each squash with olive oil. Roast for 25 minutes, until flesh is fork-tender.
  2. In a small bowl combine the 2 tbsp ground flax with 4 tbsp water. Let sit for 5 minutes. 
  3. In a larger 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.
  4. Then spread the mixture into a parchment lined tray and create a 12 inch circle, making sure that the edges are a little thicker. Bake for 30-35 minutes or until the edges are crisp and the center is set. 
  5. Purée cashews, basil, spinach until smooth, then add the salt, pepper, lemon juice, and oil. Mix to combine pizza sauce. 
  6. Top pizza with sauce and toppings and bake for another 10 minutes, then add greens. Enjoy!


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