Prep Time:

50 min

|

Cook Time:

15 min

Makes 6-8 servings

Ingredients

• Kabocha Squash Crust

  3 cups kabocha squash, seeded, peeled, and steamed for 20-30 minutes
  2 cups chickpea flour
  1/2 cup almond flour
  1 cup arrowroot powder (more if needed)
  1 1/2 cup potato flour
  2 tablespoons Italian seasoning
  2 tablespoons garlic powder
  Sea salt, to taste 

  Pizza Sauce

  1 jar tomato paste (7-ounces), such as Bio-Naturae
  2 tablespoons maple syrup
  1 tablespoon dried oregano

  Caramelized Onions

  1 red onion, sliced
  2 tablespoons maple syrup
  Water, as needed

  Toppings

  2-3 cups arugula
  1 cup cherry tomatoes, halved
  1-2 jalapeno peppers, sliced
  2 tablespoons olives, sliced (optional)
  1/2 avocado sliced (optional)
   

Directions

1. For the crust:

   Place all the ingredients in a food processor. Process until a dough forms. If the dough is sticky and on the wet side, add more arrowroot powder 2 tablespoons at a time until it holds together. 

   Divide the dough into 2-3 pieces.

   Place parchment paper on a counter top and roll the dough out using a rolling pin. Pick up the parchment paper with the dough and slide it onto a baking tray. Repeat with the other portions.

   Bake the crusts at 350 degrees for 12-15 minutes until golden brown and pliable.

   For the onions:

   Place the onions in a sauté pan with the maple syrup. Cook over medium heat until soft and caramelized in texture, about 20 minutes. Add a little water if needed so onions do not stick to the pan during the cooking process.

   For the sauce:

   Mix together the tomato paste, maple syrup, and oregano in a small bowl.

   Assembly:

   When the kabocha squash crust is ready and the onions are cooked, spread the tomato sauce onto the flattened crusts, then add the caramelized onions.

   Top with the arugula, cherry tomatoes, and jalapenos, and the olives or avocados, if using, and serve.

   Note: Almond flour is used in the recipe. If you would like the recipe to be completely fat-free, you can eliminate the almond flour and add another 1/2 cup of chickpea flour.