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A delicious high-protein gluten-free pizza crust made with butternut squash, lentils, and almond flour!
Saturday night is pizza night at our house. And, as you can probably tell from quite a few of my posts, it’s one my favorite things to play around with. This crust is no exception!
This nutritious & delicious flatbread pizza crust packs a hearty protein punch, uses only a few wholesome ingredients and is very easy to make!
If you are looking for a healthy gluten free alternative for your own pizza night, this crust will satisfy you with its pleasing texture, neutral flavor, and its wonderful nutritional power that perfectly accommodates any toppings of your choosing…
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
- 1 1/2 cups chopped butternut squash, steamed
- 1 cup brown lentils, cooked
- 1 cup almond flour
- 1 egg, beaten
- 1/2 tsp sea salt
- 1/4 tsp black pepper
rectangle or round about 1/4-1/2″
thick.Bake for 15 minutes. Remove. Top with desired toppings. Bake for 15
minutes longer, or until beginning to turn goldenLet cool a few minutes before slicing & serving.
1 flatbread pizza crust