Side Pannel
Butternut Squash and Caramelized Onion Paleo Pizza
- Prep Time: 10 Minutes
- Cooking Time: 45 minutes
- Serves: 4 Serving
Butternut Squash and Caramelized Onion Paleo Pizza
- Recipe Submitted by Rosemary on 11/29/2014
Category: Lunch/Snacks, Pizza, Onions, Squash
Ingredients List
- Pizza Crust
- 1 cup tapioca flour
- 3 tbsp coconut flour
- 3 tbsp ground flax meal
- 1 egg
- 1/3 cup palm shortening
- 1/3 warm water
- 1 tsp baking powder
- Dash Himalayan sea salt
- 1/2 tsp garlic granules
- 1/2 tsp Italian seasoning
- Toppings
- 1 butternut squash
- 1 large onion
- 1-2 cups fresh spinach
- 1 tbsp extra-virgin olive oil or grass-fed butter
- 2 cloves garlic
- Himalayan sea salt and red pepper flakes, to taste
Directions
1. Preheat oven to 350
2. In a bowl combine tapioca, coconut flour, baking powder, salt, garlic, Italian seasoning, and flax
3. Add in warm water and mix well
4. Add in palm shortening and egg; mix well
5. Line a baking sheet with slipat baking mat or parchment paper; sprinkle with tapioca flour
6. Roll the dough into a ball (it'll be somewhat sticky- it's okay)
7. Plop the ball onto your baking sheet and cover with an additional peach of parchment paper
8. Using a roller, gently roll out dough until thin
9. Bake until crispy- about 20 minutes
10. Peel butternut squash, cut in half and scoop out seeds, cut into cubes drizzle with oil and sea salt,- roast on 400 face down for 30-40 minutes or until soft (prepare this first)
11. In a pan, saute onions with 1 tbsp extra virgin olive oil
12. Saute over medium/low until onions are brown and caramelized- watch that it does not burn
13. In a separate pan, sauté spinach with 1 tbsp extra virgin olive oil, 1 clove garlic, and a dash of himalayan sea salt- sauté until wilted and set aside
14. Assemble- Mix grass-fed butter or oil with crushed garlic and a dash of himalayan sea salt
15. Spread on cooked pizza crust
16. Add toppings and bake for an additional 5-7 minutes
2. In a bowl combine tapioca, coconut flour, baking powder, salt, garlic, Italian seasoning, and flax
3. Add in warm water and mix well
4. Add in palm shortening and egg; mix well
5. Line a baking sheet with slipat baking mat or parchment paper; sprinkle with tapioca flour
6. Roll the dough into a ball (it'll be somewhat sticky- it's okay)
7. Plop the ball onto your baking sheet and cover with an additional peach of parchment paper
8. Using a roller, gently roll out dough until thin
9. Bake until crispy- about 20 minutes
10. Peel butternut squash, cut in half and scoop out seeds, cut into cubes drizzle with oil and sea salt,- roast on 400 face down for 30-40 minutes or until soft (prepare this first)
11. In a pan, saute onions with 1 tbsp extra virgin olive oil
12. Saute over medium/low until onions are brown and caramelized- watch that it does not burn
13. In a separate pan, sauté spinach with 1 tbsp extra virgin olive oil, 1 clove garlic, and a dash of himalayan sea salt- sauté until wilted and set aside
14. Assemble- Mix grass-fed butter or oil with crushed garlic and a dash of himalayan sea salt
15. Spread on cooked pizza crust
16. Add toppings and bake for an additional 5-7 minutes
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