Delicata Flatbread with "Fat Head" Pizza Crust

• Vegetarian
• Gluten free

• Produce

  • 1 Delicata squash, medium
  • 1 tsp Garlic powder
  • 1/4 Onion, raw
  • 2 tsp Sage, dried
  • 1 Sage, fresh leaves

• Refrigerated

  • 1 Egg

• Condiments

  • 1/3 cup Pesto

• Baking & Spices

  • 3/4 cup Almond flour
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 tbsp Sun dried tomatoes in olive oil

• Dairy

  • 2 tbsp Cream cheese
  • 9 oz Mozzarella
  • 1/4 cup Parmesan

Found on boundbyfood.com

Description

Ingredients

• 1 medium delicata squash, sliced into ¼ inch rounds, seeds removed
• 1 tbsp Olive oil
• 2 tsp Dried sage
• ½ tsp salt
• ¼ tsp pepper
• 8 oz shredded mozzarella cheese
• 2 tbsp cream cheese
• ¾ cup almond flour
• 1 egg
• 1 tsp garlic powder (or seasoning of choice -rosemary, Italian seasoning, etc)
• ⅓ - ½ cup of pesto
• 1 -2 oz of mozzarella
• ¼ cup shredded parmesan
• ¼ raw onion, sliced into thin strips
• 2 tbsp sun-dried tomatoes in olive oil
• Fresh sage leaves

Directions

• Preheat oven to 400 degrees.
• Arrange delicata squash rounds on a greased baking sheet. Drizzle with olive oil. Sprinkle with salt, pepper, and dried sage.
• Bake for 15-20 minutes, until soft.
• While squash bakes, make Fat Head Pizza Crust. Microwave 8 oz mozzarella with 2 tbsp cream cheese in a medium microwave safe bowl. Microwave for 1 minute, stir, microwave another 30 seconds or so, until cheese is melted. Add almond flour, egg, and seasoning to melted cheese. Mix until well combined. Dough will be sticky. Coat hands in olive oil or water when handling. You can spread the dough out by hand on a parchment lined baking sheet or pizza stone. Or place dough between two sheets of parchment paper and roll out with a rolling pin.
• After delicata squash has finished baking, increase oven temperature to 425 degrees.
• Bake Fat Head Pizza Crust on parchment paper for 10 minutes. Then remove from oven and flip over. Continue baking for an additional 5 minutes.
• After crust has cooked, remove from oven and top with pesto, mozzarella, delicata squash rounds, onion, parmesan, and fresh sage leaves. Bake for another 5 minutes to melt cheese.
• When cheese is melted, remove pizza from oven and immediately top with sun-drided tomatoes.
• Let flatbread pizza cool a few minutes and then slice.
• Enjoy.