Fontina-Sage Pizza w Butternut Squash Crust
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Our fun veggie-based take on typical carb-laden crust is going to revolutionize your at-home pizza game. Mashed butternut squash and a handful of pantry ingredients make for a delicious, fun-to-make base for fresh sage and fontina cheese in this veggie-lovers pizza recipe.
Servings: 4 servings
Calories: 190 kcal
Ingredients
Crust
  • 1 ½ cups cooked mashed butternut squash
  • ½ cup flour
  • ½ cup shredded part-skim mozzarella cheese
  • 1 TB grated parmesan cheese
  • ½ tsp minced sage
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • ¼ tsp granulated garlic
  • pinch nutmeg and cayenne pepper
  • 1 large egg well beaten
Toppings
  • 1/3 cup shredded part-skim mozzarella cheese
  • 1/3 cup shredded fontina cheese
  • 2 tsp minced fresh sage
  • nutmeg for garnish
Instructions
  1. Preheat oven to 375 degrees and line a baking pan with parchment.
  2. Coat with cooking spray and reserve.
  3. Combine all crust ingredients in a large bowl.
  4. Spoon into two 8” circles on prepared baking sheet and smooth with a spoon.
  5. Bake for 25 minutes or until medium brown on the bottom, flip, and continue cooking for 15 minutes or until evenly browned.
  6. Combine cheeses in a medium bowl and scatter evenly across crusts. Sprinkle with sage and return to oven for 5-7 minutes or until cheese melts.
  7. Garnish with nutmeg and serve.
Recipe Notes

Crust can be made ahead and reheated in oven before serving. For crisper results, preheat a cast iron skillet or baking stone coated in cooking spray and use to bake crust dough.

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