Pumpkin pizzas — Guac
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Macros (per serving)

Fat

41%

(7 g)

Protein

5%

(2 g)

Carbs

54%

(22 g)

18 g Net,

4 g Fiber

154 Calories (per serving)

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Tapas

Oven dish

Vegetable Dishes

Rice, Pasta & Pizza

Pumpkin pizzas

By Meal.com

As a nice lunch snack or an appetizer: use pumpkin as an alternative for a pizza base.

Ingredients

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Butternut Squash

1 piece

Coconut oil (melted)

2 Tbsp

Celtic sea salt

to taste

Instructions

Difficulty

Easy

Prep time

20 min

Cook time

40 min

1

Preheat the oven to 430°F.

2

Cut the bottom of the pumpkin and peel the elongated part. Then cut this into slices. These are your pizza bottoms.

3

Place the slices on your baking sheet, brush them with coconut oil and sprinkle salt on them .

4

Roast about 35-40 minutes in the oven (turn them over halfway) until they have a nice golden brown color.

5

Remove from the oven and top with your favorite paleo proof pizza toppings (for example zucchini with bacon or tomato with pesto).

6

Put back in the oven until the toppings are warm, then you are ready to serve.

7

And of course you can eat this pizza with you hands! ;-)

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Details

Diet

Paleo, Vegetarian, Vegan

Course

Lunch, Snack, Side dish, Appetizer

Cooking equipment

Oven

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