Recipe: Crispy Butternut Squash Pizzas

This recipe is very unconventional however when you are gluten free, dairy free, sugar free, and grain free you come up with a few weird ones. Let me know if you try this out and make it better!

Ingredients:

  • Butternut squash
  • tomatoes
  • mushrooms
  • avocado
  • garlic
  • zucchini
  • olive oil
  • spices
  • Bison Stir fry meat
  • coconut milk
  • vegetable stock

 

Directions

First things first:

Topping #3

This is best to start about an hour before everything else. That way the meat is perfectly soft and falls apart.

In a pot mix garlic and oil together to simmer then add Bison Stir Fry meat. Once golden brown add a can of coconut milk and 1/2 L of vegetable stock. Let this mix for about 1- 2 hours, allowing the bison meat to really absorb the coconut and moisture. Once this is done, remove the bison meat and cut into very small, fine pieces. It should basically fall apart.

The base layer:

Preheat oven to broil.

Carefully peel the butternut squash, without losing too much of the squash. Slice about 1 inch pieces until you reach the seeds. (Later I used the little squash bowl left over for another delicious meal!)

Use a pan half full of water, bring to a boil with lots of salt and cook the butternut slices for about 5 – 10 minutes, until semi soft.

Place squash on a tea towel to absorb the extra water.

Crisp slices in oven for about 18 minutes, flipping halfway through.

Topping #1

Meanwhile..

Chop all the topping ingredients (except avocado) into tiny tiny pieces- you could even use a vita mix if you prefer, and throw into a frying pan with some coconut oil.

Topping #2pizza

Mix the avocado with heaps of garlic and mash until the consistency is a smooth paste.

When all of this is complete spread the avocado paste on first, then the fried veg mixture and finally top with the bison meat. Maybe ‘pizza’ isn’t the greatest term for this dish so let me know if you have a more appropriate title.

 

Enjoy!

 

Madison Isenor C.H.N, Iridologist

MadisonI am a Certified Holistic Nutritionist, CHN™ and have a transcript in Iridology from the Canadian Institute of Iridology. I achieved my diploma with honors in holistic nutrition at the Canadian School of Natural Nutrition in Calgary, Alberta. My vast knowledge of supplementation has been acquired from working in naturopathic clinics, health food stores and ongoing education through webinars, books and podcasts. It is important to me to have up to date information on the newest nutritional research and popular diets. I have also completed my 200hr yoga teacher training in Brazil in 2013 with Define Yoga.

 


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