Pretty sure the majority of us are in mutual agreement that the answer is no 🙂
But I think most of us can concur while we love the taste and ritual of indulging in a slice (or four), we could stand to pass on that full, lethargic and bloated feeling or cheese-induced breakout that typically follows.
Whatever your pizza woes (or wants) are, I’ve got answers — in the form of this wintery pesto paleo pizza with roasted butternut squash, caramelized onion, almond milk ricotta cheese, arugula and pomegranate seeds.
Savory and sweet
This pie is also friendly to all sorts of gut imbalances like candida, leaky gut and SIBO as well as dietary restrictions like gluten-free, dairy-free, celiac, vegetarian, Whole30 and paleo.
It contains a ton of nutrients crucial to balancing out your system in the winter like magnesium-rich pumpkin seeds (promotes sleep and combats stress), fiber-filled butternut squash (hello optimal digestion), pomegranate seeds abundant in immunity-boosting vitamin c, and arugula bursting with chlorophyll (which is extremely cleansing and detoxifying).
Consider this healthy pizza your new winter weekend go-to. It’s seasonal, delicious, fun to make (perfect for a date-night in or pizza party) and will leave you with plenty of energy and vibrancy to fully enjoy the rest of your holiday season.
Author: Lauren Chambers
Recipe Type: entree
2 cups tapioca flour (or sub 2 1/3 cups Bob’s Red Mill Paleo Baking Mix)
⅓ cup coconut flour
¼ cup olive oil
½ – 1 cup water
Parchment paper + rolling pin (or wine bottle — yes for real)
Pizza Crust Hack — Don’t feel like making your own crust? Try this cauliflower crust instead.
Pumpkin-Seed Pesto Ingredients:
1 Tbsp minced garlic
2 cups basil
1/2 cup extra virgin olive oil
1/4 cup arugula
1/4 cup sprouted pumpkin seeds
juice of 1 lemon
1 tsp sea salt
cracked black pepper
Pesto Hack — You can purchase pesto to save time, just be wary of added cheese/dairy
Extras – Sea Salt, Chile Flakes, Black Pepper, olive oil + more garlic
Preheat oven to 425 and roast chopped butternut squash and sliced onion for 30 minutes with some olive oil, garlic, sea salt and pepper, flipping halfway through
While veggies are roasting get your crust ready by first lining two large baking pans or cookie sheets with parchment paper
In a bowl mix together the crust ingredients, adding enough water until the consistency is thick and doughy
Sprinkle additional coconut flour on a new piece of parchment paper, then spread out half of the dough mixture. Place another sheet of parchment on top and roll out until very thin with a rolling pin (or wine bottle, which is fo reals what we do ;)). Repeat with the other half of the dough. It should make two large pizza crusts
Place on the parchment lined pan and bake at 450 for 15 minutes (you can keep the veggies in at this heat for a bit if they’re still roasting)
Drink some of the wine you used as your rolling pin or mocktail of choice 😉
While crust is baking add all of your pesto ingredients into a food processor or high speed blender and mix, then set aside
When crust is done, remove from oven and immediately turn oven down to 400 degrees
Top crusts with olive oil, garlic, pesto sauce, roasted butternut squash, caramelized onion and cheese. Leave out the pomegranate seeds and arugula + lemon until the end, you don’t want it to cook. Put pizzas back in oven and cook at 400 for about 30 minutes or until lightly brown and caramelized
Drink more wine or mocktail. Toss arugula lightly in olive oil, lemon juice, salt and pepper. Top on pizza with pomegranate seeds when done cooking.
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