Butternut Squash Base Gluten-Free Vegan Pizza

Delectable & Nutrient Packed Pizza from Scratch

For the Crust: 3 cups mashed butternut squash = 1 large butternut squash 1 cup @enjoylife gluten-free flour 3/4 cup chickpea flour aka garbanzo bean flour 1/4 tsp + a pinch pink Himalayan salt 1/4 tsp cracked black pepper 2 flax eggs (2 tbsp ground flax + 3 1/2 tbsp water) 2 tsp dried oregano

Cut the squash in half, season it with sea salt, black pepper, cumin, nutmeg and coconut oil. Place it face down and roast for 40 minutes to 1 hour. Once complete, add it to a mixing bowl, mash it and add the remaining ingredients to create the crust. Line your pizza pan with parchment paper, plop the dough in the middle of the pan and spread it evenly. Leave a nice thick crust to mimic regular pizza. ____ Toppings: 1 cup marina sauce (make your own or use organic store bought) 1 cup sliced and seasoned crimini Mushrooms 1/2 sliced white or red onions 1 diced tomato 1 well ripened plantain sliced and roasted 1 small green bell pepper roughly chopped 1 cup fresh basil 1 tsp dried oregano 1/2 cup Vegan cheese (optional) I didn’t use any but you can