Ingredients
Units
Scale
Flatbread Crust
- 1 head broccoli ((or 2 cups of riced broccoli))
- 1/4 cup coconut flour
- 2 Tbsp nutritional yeast
- 2 eggs
- 1/2 tsp oregano
- 1/2 tsp onion powder
Toppings
- 1/2 onion, sliced
- 2 Tbsp coconut oil
- 1/2 butternut squash, cubed
- 2 Tbsp olive oil
- 1/2 tsp chili powder
- sprinkle salt, pepper, red chili flakes
- 1/4–1/2 cup parmesan flakes (Alt: shredded cheddar or mozzarella cheese)
- 3 Tbsp original hummus (*I used hummus and olive oil instead of a traditional tomato sauce. You can totally use tomato pizza sauce, but I felt this combination of hummus and olive oil were a great flavor balance to the sweeter butternut squash and caramelized onions. )
- Herbs to add more flavor: oregano, rosemary, basil
Instructions
- You are going to start making your toppings first because that is the most lengthy part of this recipe, but don't worry! It doesn’t require that much work!!
- Preheat oven to 425°F and begin chopping your onions. Remove the peel of the onion, half and slice one of the halves.
- Place 2 Tbsp coconut oil in a pan and toss onions in pan to make sure they are evenly coated with the oil. Heat the pan over stovetop on medium-low heat. Stir onions every 5 minutes to make sure they are evenly cooked. This process should take about 30 minutes until you get nice soft, browned, caramelized onions.
- While the onions are cooking and your oven is preheating, begin chopping your butternut squash. Remove the seeds and peel and cut the squash into 1/4 inch cubes.
- Place the cubes on a baking sheet, drizzle with olive oil and season with salt, pepper, chili flakes and chili powder. Place in oven and roast for 20 minutes.
- While onions are caramelizing and squash is in the oven, prepare the crust.
- Add broccoli to a food processor and blend until broccoli has reached a rice consistency. If you do not have a food processor, a blender may work or you can purchase frozen riced broccoli at the grocery store (just make sure it is thawed before making the crust). Either works perfectly. It is important to press a paper towel on the riced broccoli to remove the moisture.
- Place riced broccoli, coconut flour, nutritional yeast, eggs and oregano in a medium bowl. Stir until mixture is fully combined.
- Start to form your crust- the fun part! Line a sheet pan with parchment paper and mold the crust into a rectangle shape that is about 1/8 inch thick. Sprinkle onion powder over top of crust (onion powder is strong, so it does not take much to get the flavor). Place in oven and cook for 15 minutes, or until crust starts to brown a bit.
- Create your pizza! Once your crust, squash and onions are done cooking, you can start to assemble your pizza. Add a thin layer of original hummus, drizzle with olive oil. Add the onions first, then the squash and top with fresh parmesan cheese flakes. (At this point feel free to add any herbs you would like- I added rosemary, basil and thyme).
- Place assembled pizza into the oven and cook for 10 minutes. If you want the browned effect on your pizza you can broil for 3-5 minutes, until top begins to brown and get that “wood-fired” look (careful not to burn the pizza).
- Remove pizza from oven and cool for 5 minutes. Slice into 12 slices and enjoy!!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American