GC Butternut Squash Flatbread

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GC Butternut Squash Flatbread

40 min

For The Flatbread:

  • 2/3 cup + 2 teaspoons white rice flour or tapioca flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 small eggs
  • 1 4-oz packet active dry yeast
  • Sprinkle of sugar (optional)
  • 2 tablespoons grated butternut squash (optional)


  • 1 cup tomato sauce
  • 1 cup butternut squash, baked and diced
  • 1 cup acorn squash, baked and diced
  • 1 cup fresh pea shoots or other winter greens, loosely chopped
  • Fresh basil, tomatoes, avocado, or other fresh veggies to garnish
  • Drizzle of olive oil (for the squash)
  • Fleur de del, to taste
  • Ground black pepper, to taste

Combine flour, salt, baking powder, grated butternut squash, and yeast in a bowl. Stir to combine.


Add eggs and mix well.


Allow dough to rise for 2 hours in an oiled bowl covered with a kitchen towel, needing once at the half way point. Then, on a pizza board or baking sheet lined with parchment, form the dough into a thin crust, adding flour as necessary to prevent stickiness. (We recommend shaping the dough into a paddle to make it easier to slice horizontally– it also makes for a much more beautiful spread!)


Cover dough with tomato sauce and bake crust at 350 degrees for 12-15 minutes, or until gold brown. Remove promptly, garnish with squash, olive oil, and other fresh toppings. Enjoy while the crust is hot and the toppings are cold for maximum harvest experience.