Roasted Butternut Squash Pizza with Carmelized Onions
Went to a restaurant last week and was inspired to make a paleo version of a squash pizza I had. This might have opened Pandora’s box because now I want to make 50 different versions. At least I’ll have a winter project…
Makes 4 servings
For the crust:
1 cup chestnut flour
1/3 almond flour
For the toppings:
1 medium red onion
1 medium yellow onion
16oz cubed butternut squash
Preheat your oven to 400 degrees. Place the cubed squash on an oven safe tray and add some fresh ground pepper. Bake until soft (30 minutes). Once they are tender, mash together with a fork (or masher) and set aside.
To prepare the crust – get a medium sized bowl – add your flours and egg together. Hand mix until you have a dough-like consistency. (It will be a bit tougher/harder than your typical dough but that’s expected – you’re using nut flours!). Place the dough on a large piece of parchment paper. Get your rolling pin out and roll the dough until the crust is about 1/8″ thick. Place in oven and bake at 400 degrees for 5-10 minutes. Set aside.
While you are baking your squash (and your pizza crust for a little bit), peel and slice your onions. I like to cut my onions very thin but slice to your desired width. Heat a large saucepan on medium heat and coat the pan with around 3 tablespoons of olive oil. Once the pan is heated – add your onions and stir frequently for 10 minutes and then lower the heat. Let cook for 25-30 minutes, stirring occasionally.
The onions take the longest time. But once they are ready – you’re almost set! Take your crust and spread the squash puree on top. Then add the onions. Bake in the oven for 5-7 minutes at 400 degrees. Let cool for a few minutes and then serve!!
I have a feeling I’ll be making different versions of this pizza to perfect the seasoning and flavors. Let me know of any good combos you try!