Grain-Free Mini Pizzas
- 1 butternut squash (preferably with a long neck)
- homemade pizza sauce (recipe below or pre-made marinara sauce)
- mozzarella or cheddar cheese (mozzarella is what creates the golden brown flecks we're used to)
- pepperoni (optional topping)
- pineapple (optional topping)
- mushrooms (optional topping)
- basil (optional topping)
Preheat oven to 350F
Using a carrot peeler or paring knife, peel the squash
Starting at the top near the crook, cut into 1/4 inch rounds
Grate cheese and prepare any other toppings you plan to use.
Place squash rounds on two baking sheets and place in the oven. Bake for 12-15 minutes, then flip and bake for 10 more. Exactly how long they take to cook will depend on how thin/thick they are, but you'll know they're ready when you stick a fork in the center and it is tender.
Remove rounds from oven and spoon a little marinara and cheese over each, plus any toppings you want to add.
Set oven on broil and place mini-pizzas inside. Heat until cheese is just turning brown - about 5-7 minutes.
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg