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Grain-Free Mini Pizzas

on | in Recipes | by | with 24 Comments

To The Holdout

The last (wo)man standing. The fierce individualist who leaves the jury hung. I know you’re out there, perplexing your mama as she tries to upgrade your menu to healthier options, chanting “donuts!” all the way to Whole Foods. Let’s make a deal: If it looks and tastes (mostly) like your favorite food we don’t have to talk about what’s IN it, okay??

Okay! Now then, cover your ears while your mama and I have a little chat.

Pssst! Can you hear me? Okay, good. If you’re trying to find a way to get more veggies into your kids tummy give this a try. It’s actually healthier and less work than the homemade pizzas I used to make! Win win!

Ingredients:

  • 1 large butternut squash
  • marinara sauce (I use pre-made spaghetti sauce that doesn’t have any soy oil, sugar or other junk in it)
  • raw cheddar (if you’re on GAPS) or mozzarella
  • basil, mushrooms, bacon, etc . . . any toppings you like!
  • coconut oil or ghee for frying (where to buy coconut oil) (where to buy ghee)

The “How-To“:

  1. Using a carrot peeler or paring knife, peel the skin from the squash
  2. Starting at the top near the crook, cut into 1/4 inch rounds
  3. Grate cheese and prepare any other toppings you plan to use. Set near the stove top.
  4. In a nonstick pan (preferably cast iron because it’s non-toxic!), warm oil over low-medium heat
  5. Place squash rounds in the pan and cover. Cook for a few minutes and then check on them. If the edges are looking slightly browned flip them over.
  6. When the rounds look almost ready (when you lift them with a spatula they will have a little “give” instead of being extremely stiff), spoon a little marinara and cheese over each round. Add any other toppings and cover for a few minutes. When the cheese is melted they’re ready.

Enjoy!

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24 Responses to Grain-Free Mini Pizzas

  1. Julie Sutton Jones via FB says:

    I’ve heard of making lasagna with eggplant slices instead of noodles. I haven’t tried it myself yet, but it also sounds yummy!!

  2. @Michelle – Thanks! The idea is not original to me, but I was grateful to run across it. We used to make crispy pizzas the exact same way using tortillas instead of squash. It was one of the hardest meals to give up and as it turns out we didn’t have to. Yay!

  3. Ya, I have not seen this before. I have tried using riced cauliflower and egg mixture, but we really didn’t like it. This is just perfect! I can’t wait to add it to my meal plan next week :)

  4. Have you used cauliflower rice other ways, too? We love ours with gumbo :)

  5. Yes, I made a stir fry with it, and that was yummy! I think with the pizza crust, it was just too eggy. We like the crispy crust, so I think slicing the squash thin will give us that! My 2 year old is going to love it.

  6. If you slice the squash super thin it will get soggy (I know from experience!) but if you thicken it up a bit and don’t cook too long it will be nice and firm!

  7. Awesome! Thanks for the tip. :)

  8. Sharmista Anthony via FB says:

    I love this idea!

  9. mamashortcake says:

    What brand of sauce are you using? I’d love to have a healthy pre-made sauce. Thanks!

    • Heather says:

      Whole Foods’ keeps changing their inventory and I can’t recall all the brands I’ve used, but this week it was Eden Organic. Just tomatoes, olive oil, salt and spices. Mmmmm!

      • mamashortcake says:

        Thanks! I happened to be at Sprouts today and picked that one up to try. All the others had sugar in them. I got some squash too. Can’t wait to try the pizzas!

  10. Sunny Espanet says:

    I tried this, and found it difficult to fry in batches in my cast iron skillet. So instead, I tried baking the squash at 350, then placing under broiler for 1-2 minutes on each side, then adding toppings and broiling another 1-2 minutes. That was much a much easier process for me, as a larger batch was finished at the same time. I think I overcooked because it wasn’t firm.

    My kids will eat anything, so I’m not sure I’ll keep selling it as “pizza”. BUT, I thought it would be really, really yummy with a fried egg on top as sort of a modified eggs benedict.

    I used the tomato sauce recipe from Dr. Cindy’s blog (probably last year). I thawed some I had previously made in bulk. This recipe is my FAVE! I have never been much of a tomato sauce fan until I found that easy, yummy recipe.

    • Heather says:

      Thanks for the sauce recommendation. Must have missed that post, but I’ll have to check it out! Some people make these pizzas in the oven but often run into the soggy squash problem that you did. It does take more time, but I think my skillet gives me more control. The modified benedict sounds delish!

      • Sunny Espanet says:

        How rude of me! I really hate when people mention their *favorite* recipe, then make me search for it! Here it is (with my modifications in parenthesis):

        Oven Roasted Tomato Sauce

        3 pounds Romanita tomatoes or equal parts Roma and Cherry, cut in half (I personally don’t care what variety….about 10 regular size tomatoes)
        1/2 cup extra virgin olive oil
        12 cloves garlic, peeled
        2 Tablespoons fresh oregano or basil leaves (I have tried both way….love them both equally)
        2 teaspoons salt
        1 teaspoon freshly ground black pepper

        Preheat oven to 400. On a cookie tray or roasting pan (I use a 9×13 Pyrex), combine the tomatoes, olive oil, garlic, basil or oregano, salt and pepper. Roast until the tomatoes begin to caramelize, about 30 to 45 minutes.
        Remove from oven and allow to cool to room temperature.
        Place tomatoes in blender (I use an immersion blender in a 4 cup pyrex measuring cup to avoid plastic if it is hot. Don’t use standard size FP because too much liquid). Blend to desired consistency. If the sauce seems too thick, add a bit of water or chicken broth to achieve the desired consistency. If sauce is too thin, reduce it over medium heat on stove top.

  11. tonya says:

    tried these today.. AWESOME!! thank you!

  12. Made these tonight! I fried them in the cast iron for a bit then put them in the oven with all the toppings. They came out sooooo good! I am in love with this recipe. Also, an easy pizza sauce recipe is a can of tomato paste, some water (maybe 1-1 ratio) basil, oregano, garlic and onion powder and salt and pepper all mixed together in a bowl. It tastes just like a cooked sauce but there is no cooking involved. I think I got that recipe from Mark’s Daily Apple. :) Thanks, again!!!

  13. […] stumbled upon this grain-free mini pizzas recipe while internet browsing on some grain-free recipe sites.  I’m glad I found this one, […]

  14. […] So we have had these mini pizzas for breakfast, snacks, and dinner.  Absolutely wonderful and perfect at any time.  Also, you can create you favorite pizza toppings for this recipe.  Heck, kids see and smell pizza and don’t even miss the crust.  Remember to load up on your favorite veggies and spices.  Mommypotamus nailed this recipe.  Crazy good! […]

  15. […] <revised from http://www.mommypotamus.com/grain-free-mini-pizzas/> […]

  16. […] enough for me to concede to using a fork. Learn how to make these grain-free, beauties at Mommypotamus and you and your kids just may love […]

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