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Easy Butternut Squash Mini Pizzas

Tuesday, April 2, 2013

This whole gluten-free, no wheat or dairy products, is really making me explore new ways of eating my favorite foods. As you can see, one of my favorite foods is PIZZA. I could probably eat pizza every day, so I made a compromise and made my own healthy alternative.

1 butternut squash sliced into medallions (you can also use eggplant)
1 cup of canned pineapple
1 cup (or as desired) dairy free mozerella cheese
1/2-1 cup (or as desired) homemade sauce (recipe below)

Pizza Steps:
  1. Put your sliced butternut squash on a baking pan and bake on 350 for about 30-40 minutes
  2. Once soft-ish, take out of oven and put sauce on each medallion, put back in over for 5 minutes
  3. Lastly, add cheese and pineapple to the top of the sauce and bake for the last 10 minutes
Sauce Ingredients:
1 can of non-spiced tomato paste (if you use one with spice, you probably don't need to add the below spices)
fill can back up with water and add to paste
1 tsp garlic powder
1 tsp basil
1 tsp parsley
1 tsp Emeril's seasoning (or Lowry salt)
2 tsp agave (or brown sugar)

Sauce Steps:
  1. Mix all ingredients in a small bowl
  2. Save (freeze) the sauce you don't use for future pizzas

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