Butternut Squash Mini Pizzas
Learn how to make easy, low-carb, gluten-free mini pizzas with butternut squash, eggplant or zucchini by following one simple recipe.
Equipment
- Baking sheet or pan
Ingredients
- 1 medium butternut squash
- 3 tablespoons olive oil
- 1 teaspoon granulated garlic or 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 8-12 cherry or grape tomatoes, sliced
- 1 cup grated mozzarella cheese
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Parmesan cheese optional
- Other toppings optional
Instructions
- Preheat the oven to 350 degrees.
- If the skin of the butternut squash appears to be tough, peel it with a vegetable peeler.
- Slice the squash into 1/2 inch thick slices. Place the slices on a baking sheet.
- Drizzle olive oil on top of each slice. Using the back of a spoon, spread the olive oil around on the slices so they are covered with oil to the edges.
- Sprinkle on the garlic, salt, and pepper. Bake for 20 minutes.
- When 20 minutes have passed, take the baking sheet out of the oven and turn the oven to broil. Choose the low broil setting for this recipe, if you have the option.
- Top the mini pizzas with the sliced tomatoes and any other optional topping (such as mushrooms or ham). Sprinkle on the mozzarella cheese. Finally, sprinkle on the oregano and basil.
- Return the mini pizzas to the oven and broil for 5 minutes. The cheese should get nice and melty.
- Remove the pan from the oven and place mini pizzas on plates to serve.
Notes
The serving number and calorie count per serving are based on two butternut squash mini pizzas per serving.