To the holdout: The last (wo)man standing. The fierce individualist who leaves the jury hung. I know you’re out there, perplexing your mama as she tries to upgrade your menu to healthier options, chanting “donuts!” all the way to Whole Foods.
Let’s make a deal: If it looks and tastes (mostly) like your favorite food we don’t have to talk about what’s IN it, okay?? Okay! Now then, cover your ears while your mama and I have a little chat.
Pssst! Can you hear me? Okay, good. If you’re trying to find a way to get more veggies into your kids tummy give this a try. I’ve been making this gluten free mini pizza recipe for the kids for years and they LOVE them.
Grain-Free Mini Pizzas
- 1 butternut squash (preferably with a long neck)
- homemade pizza sauce (recipe below or pre-made marinara sauce)
- mozzarella or cheddar cheese (mozzarella is what creates the golden brown flecks we're used to)
- pepperoni (optional topping)
- pineapple (optional topping)
- mushrooms (optional topping)
- basil (optional topping)
- Preheat oven to 350F
- Using a carrot peeler or paring knife, peel the squash
- Starting at the top near the crook, cut into 1/4 inch rounds
- Grate cheese and prepare any other toppings you plan to use.
- Place squash rounds on two baking sheets and place in the oven. Bake for 12-15 minutes, then flip and bake for 10 more. Exactly how long they take to cook will depend on how thin/thick they are, but you'll know they're ready when you stick a fork in the center and it is tender.
- Remove rounds from oven and spoon a little marinara and cheese over each, plus any toppings you want to add.
- Set oven on broil and place mini-pizzas inside. Heat until cheese is just turning brown - about 5-7 minutes.