These mini grain free GAPS and SCD friendly ‘pizzas’ are a hit at my house. The pizzas pictured used blue cheese as the cheese, but I have done them with shredded Monterey Jack too with great success. The sweet butternut squash, spicy sausage topping, and rich blue cheese are a delightful change from everyday meals. Diced tomatoes or tomato sauce could be added under the sausage for more of a pizza flavor, but I think these are great just as they are.
Butternut Squash Pizza Ingredients
1 large butternut squash
1 cup spicy sausage, crumbled and browned
1 cup Monterey jack cheese, shredded
Coconut oil for the pan
Butternut Squash Pizza Directions:
Preheat oven to 400 degrees
Peel the neck of the butternut squash, slice into ¼ inch thick rounds.
Grease the bottom of two 9×13 inch pans or a large cookie sheet with coconut oil. Lay squash in a single layer along bottom. Bake for 15 minutes, flip, and them top with sausage and cheese. Return to the oven for another 15 minutes.
These are easiest to eat with a fork. Enjoy!
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