Butternut Squash Pizza Crust

My cousin introduced me to this crust and I love it! Makes for yummy traditional pizza or BBQ chicken. Enjoy!

Butternut Squash Pizza Crust

• 3 Cups Mashed Butternut Squash
• 1 Cup fine corn meal
• 3/4 Cup ground oats (measure after grinding or buy oatmeal flour)
• 1/4 tsp Salt
• 1/8 tsp Black Pepper
• 2 egg whites
• 1 tsp Dried Oregano
• pizza toppings

Begin by preparing the squash for roasting. Cut the squash in half lengthwise and scoop out the seeds. Lay cut side down in a roasting pan and fill halfway with water. Cook in a 200 C (400 F) oven for 40minutes to 1 hour (adding more water as needed to top up), or until a fork can easily pierce the flesh of the squash. Let cool, then scoop out the flesh.

In a large bowl combine 3 cups of squash with the egg whites, corn meal, ground oats, salt, pepper, and dried oregano. Stir to combine.

Scoop the mixture onto a parchment lined (I use non-stick foil) tray and use your fingers to create small circles (about 8 inches) or onto a lined pizza pan, making sure that the edges are a little bit thicker. Bake in a 425 F (220 C) oven for 20-30 minutes or until the edges are crisp and golden and the center is set (and can peel away from the paper). The time for this will depend on the thickness and dimensions of your crust. Top with toppings and bake for another 10 minutes. Let sit a few minutes before cutting and serving.

TIP: This crust is thin and no-rise which means it can be a little soggy as it sits. To reheat with a crisp crust, put the slices in a dry pan over med-low to low heat. Cover and let the pizza warm through, this shouldn't take very long as it is a thin pizza.  It will be crisp on bottom and gooey on top. Enjoy!

Pre-baked, topped, and ready to pop back in the oven:

 Kid approved!

Adapted from wholeheartedeats.com - squash pizza