“Mom, this Kabocha Squash Pizza tastes like real pizza” said my oldest and fussiest daughter when it comes to food! I created this recipe for my family to have a really enjoyable pizza experience and I hope your family does too. The kabocha squash crust can be used as a flatbread for all kinds of toppings, so I really hope you will have fun with it!
There is a little almond flour in the recipe, so if you would like the recipe to be completely fat-free, you can eliminate the almond flour and add another 1/2 cup of chickpea flour.
Kabocha Squash Crust
3 cups Kabocha squash, steamed (20 – 30 m)
2 cups chickpea flour
1/2 cup almond flour
1 cup arrowroot (more, if needed)
1 1/2 cups potato flour
2 tbsp Italian seasoning
2 tbsp garlic powder
Sea salt to taste
Place all the ingredients into a food processor and process until it forms a dough. If your dough is sticky and more on the wet side, I would add more arrowroot powder 2 tbsp at a time until it does not stick anymore. The reason for any variability is that your kabocha may carry more water from being steamed longer.
Split the dough into 2 – 3 even-sized parts. Place parchment paper on the counter and put the dough on the parchment (this makes it easy to transfer to the oven or pizza tray). Use a rolling pin to roll out the pizza dough. Then pick up the parchment and slide it onto a baking tray.
Bake at 350 F for 12 – 15 minutes. It should be golden brown on top and the crust should be pliable.
1 jar of tomato paste
2 tbsp maple syrup
1 tbsp dried oregano
Place all ingredients into a small bowl and mix through. The sauce is ready to use.
2 – 3 cups Arugula
1 cup Oil-Free Caramelized Onions Two Ways (see my recipe on how to make this delicious topping – use either method for this recipe but the sauteed is quicker)
1 cup cherry tomatoes, halved
2 tbsp olives, sliced (avoid if fat-free)
1/2 avocado, sliced (avoid if fat-free)
Once all the parts are ready, and the Kabocha Squash Pizza crust is ready, spread the tomato sauce onto the flattened crusts. Then add the caramelized onions. Top with fresh arugula. Add the cherry tomatoes, jalapeños, olives, or avocados. Another fantastic topping is mushrooms sauteed with garlic and onions. If you would like to add a dairy-free ”cheese” on top, try my Cashew Cheese recipe and drizzle once you have added all your desired toppings.