First of all, my first batch was made from a vague memory of a recipe I'd seen somewhere years ago. Secondly, that it turned out fabulously on the first try. Thirdly, it's easier to make than traditional pizza. Lastly, it is almost guilt free. Being low carbohydrate it still satisfies our pizza cravings without the heavy, overstuffed feeling that many pizza lovers experience after indulging a bit too much. Plus its a great way to sneak more vegetables into your diet, or your children's diet, this is a great way to do it.
Squash Pizza?
This was a complete surprise to me. How so?
CRUST:
5 Cups grated/shredded squash-yellow or green, peeled or unpeeled.* We like ours peeled.
2 eggs, beaten
1/2 C grated parmesan/romano--the type in the "sprinkle" container
Garlic powder 1/4 tsp. or more to taste (optional)
Preheat oven to 400-425F. Grease a cookie sheet that is at least 10 x 15 inches. (Increase baking time if using a smaller cookie sheet for a thicker "crust".)
Put all the above ingredients in a large bowl and mix thoroughly. Spread evenly onto your cookie sheet. Bake approx. 15 min. Keep an eye on it, and bake it until it is dry on the surface and the edges are browned (Bake longer if you prefer a darker "crust) When it's brown enough, remove it from the oven to be topped.
TOPPING:
1/2-3/4 Cup tomato sauce (Leftover spaghetti sauce works great)
Shredded mozzarella cheese, about 2 cups (Substitute any cheese your family likes)
Plus any other toppings you care for-mushrooms, onion, ground beef, sausage....
Spread the sauce over the crust, adjusting the saucey-ness to your taste. Top with cheese and any other toppings you are using.
Now, put the pizza back into the oven, baking until the cheese melts and is brown as you like. About 10 min.
Remove from oven and "slice" it up. Allow it to rest for 3-5 minutes prevents losing cheese as you serve it.
* I plan to experiment with using vegetable spaghetti/spaghetti squash. If it works, I'll keep you posted.
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