Fall has really arrived. It was cold last night. Yup, summer is gone now. We were all huddled around the stove this morning… perhaps it’s really winter? Nonetheless, each Monday this month, we will be collaborating with @dana_aversa (Happy Herbivore) on Instagram. Each week, we will both bring you a spectacular way to approach the same dish. This week, it’s pizza!!
We’ve each decided to use squash on our pizzas. I think it’s safe to say that ours is sweet, while Dana’s is savory. She also has a great lentil crust recipe. If you can’t have yeast, be sure to read her methods.
Allergy Status: Gluten Free, Dairy Free, Egg Free, Soy Free, Wheat Free, Nut Free, Peanut Free, Cane/Refined Sugar Free, Vegan, Paleo Compatible, GAPs Compatible
For Paleo & GAPs: Use approved crust (cauliflower), butter (coconut or ghee), milk (almond or other), and cheese, OR, eat the squash topping stand alone. Yes, it’s that good.
5 ounces Organic Unsweetened Milk of Choice
1 stick Dairy Free Butter
1/2 tsp Organic Dried Parsley
1/2 tsp Sea Salt
dash Organic Pepper
2 ounces Organic Maple Syrup
3/4 tsp Guar Gum
Start by heating a pot on medium heat (275), and add your milk and butter. Allow the butter to melt before adding in everything else, except for the guar gum. Let the mixture come to a boil, then turn off the heat. Get ready. Now add in our guar gum 1/8 a teaspoon at a time, and whisk like there’s no tomorrow. Keep going. Yup, still mixing. Stop reading, and mix some more, hehe. As you mix, it will cool and become thicker. If you find that you want a thinner sauce, stop when you’re comfortable. That’s one reason for adding the gum 1/8 at a time. Alternatively, you can use potato or arrowroot starch. That was our method for years until recently when I decided to take the plunge and try the guar once and for all. Well, I’m a hooked believer. It makes a smoother mix than the starches do. However, the starch method is still a very valid one. Sorry, I’m rambling about starch. When your sauce is done, set it aside, and work on your topping.
10.5 ounces Organic Butternut Squash, cut into small cubes
2 TBSP Organic Extra Virgin Olive Oil
1 bunch Organic Green Onion, chopped
1 tsp Organic Minced Garlic
1/2 tsp Sea Salt
2 TBSP Organic Maple Sugar
Heat a large non-stick pan on high heat (425). Add your oil and squash. Stir regularly to prevent burning on one side. After 10 minutes, add the green onion and seasonings. Allow the mix to cook for another 6 minutes, stirring regularly.
1 Pizza dough crust of your liking. We use Wholly Wholesome.
1 bag Daiya Shredded Cheese (or cheese of your liking).
Organic Dried Chives for garnish (optional)
Roll out your dough, and top with your sauce. Spread ait all over and ensure even coverage. There may be some leftover depending on how thin your crust is. Next, add your cheese of choice. Top it with your squash mix, and distribute all over the pizza. I like to use two forks for this job.
Bake at 425 for 20 minutes, or follow the instructions for your crust. Enjoy!!! Don’t forget to garnish with chives when you take it out of the oven. Pictures and notes below.