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Andreana Bitsis

This Fall Floral Flatbread is a Visual Feast

#FallSoHard for butternut squash and fresh veggies

Butternut squash, acorn squash, and delicata squash are all October harvest staples, cropping up at Farmers Markets and in CSAs by the plenty. This time of year, it’s common to see stuffed squash, butternut squash soups, and chopped salads, but what about using our favorite kitchen staple to make a delicious, nutritious flatbread? Roasting butternut squash and cubing them onto a flatbread with other fresh veggies is a delicious, unexpected way to prepare this classic Fall vegetable.

GC Butternut Squash Flatbread

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GC Butternut Squash Flatbread

40 min
Ingredients

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)

Toppings:

  • 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
Preparation
1.

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

2.

Add eggs and mix well.

3.

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!)

4.

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.

Above, we’ve shared a recipe for a simple gluten-free crust that can be topped with squash and other fresh veggies for an easy dinner. Make the process even easier by purchasing a pre-made crust and topping it with Fall vegetables of your voice. Vegetarian flatbread is a nourishing and comforting alternative to frozen pizza– and a good way to sneak in a salad with your meal. Top this flatbread with edible flowers and you’re in for a truly visual feast!

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