Roasted Butternut Squash and Caramelized Onion Gluten-free Pizza

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Roasted Butternut Squash and Caramelized Onion Gluten-free Pizza

Back in February we started Friday Night Pizza and Family Night. The kids look forward to it. Couple of weeks ago we fell sick to the stomach virus and last week I went to open my case of Breads From Anna Pizza Mix and it turned out to be pie crust mix, oops! During the week I have had butternut squash on my mind and while the season is changing, I wanted to use it before we change our produce. This creation came to mind and the flavors worked wonderfully. There was nothing left for the next day as my husband and I ate our pizza up! This Roasted Butternut Squash and Caramelized Onion Pizza is topped with fresh rosemary, apple smoked bacon and raw milk cheddar cheese. The best part, I bought all the ingredients from Trader Joe’s! This pizza takes a little work, but it is Friday and we are having fun and watching TV too. Please make this, you won’t be sorry!

Roasted Butternut Squash and Caramelized Onion Pizza

Yummy goodness, that's all!
Yummy goodness, that’s all!

1 sweet onion, sliced
5 slices of Apple Smoked Bacon
Fresh Rosemary
1 cup of Raw Milk Chedder Cheese, shred yourself
2 Tablespoons of Organic Grapeseed or Coconut oil
1 tsp of Celtic or Sea Salt
1 garlic clove, crushed (for the onions)
1 tsp of garlic powder for the squash
Your favorite pizza crust, you know mine!

Preheat oven to 400 degrees. Mix salt, garlic powder and one tablespoon of oil in the butternut squash. Roast in the oven for approximately 30-minutes. While that is baking, place one tablespoon of oil in a pan, slice onions and crushed garlic. Cook until nice and brown. Shred your cheese while onions are cooking. Place 5 slices of bacon in a pan and place in the oven for 10 minutes or until cooked crispy, but not black. Cool and pat dry when done. Crumble and put it in the onion mixture and add a little bacon grease to the onion mixture if you desire.

When the squash is done, let it cool and puree in the food processor. Spread on your pizza crust, top with the onion mixture and sprinkle fresh rosemary all over the pizza and don’t forget the cheese.

Bake in the oven for 10-12 minutes or until cheese is looking brown on top. Cool and enjoy!

I was thinking a nice Reisling would have gone well with this dish too. Definitely a light white wine.

Did my kids eat this? No, they are not fan of onions and neither was I at this age. I made them a zucchini, carrot pizza, all shredded so it blended well together.

If you decide to by Breads From Anna’s pizza crust mix. I made the crust in the afternoon before picking up my daughter and also shredded the cheese to save a little on time. With a little planning ahead you can save some time in the afternoon when the kids come home from school.

If you make this, please let me know what you think!

    1. My husband and I ate in 2 days, we enjoyed it with some German white wine on our Friday night which paired well.

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