Kabocha Squash Flatbread

Kabocha Squash Flatbread is a delightful Paleo Japanese pizza that features a naturally sweet and creamy kabocha squash base, topped with fresh vegetables and herbs. This dish offers a unique twist on traditional pizza, satisfying cravings while staying healthy and gluten-free.

Ingredients

• Kabocha squash - 250 grams
• Almond flour - 100 grams
• Coconut flour - 30 grams
• Egg - 1 large
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Baking powder - 1 teaspoon
• Fresh basil - 10 grams, chopped
• Cherry tomatoes - 100 grams, halved
• Zucchini - 100 grams, thinly sliced
• Miso paste - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the kabocha squash in half, remove seeds, and place cut-side down on a baking sheet. Bake for 25 minutes or until tender.
3. Once cooked, scoop out the flesh of the kabocha squash and place it in a mixing bowl.
4. Add almond flour, coconut flour, egg, olive oil, salt, and baking powder to the bowl with the kabocha squash. Mix until a uniform dough forms.
5. Line a baking tray with parchment paper and spread the dough into a flatbread shape about 1/2 cm thick.
6. Spread the miso paste evenly over the flatbread base.
7. Top with halved cherry tomatoes, sliced zucchini, and chopped basil.
8. Bake in the preheated oven for an additional 15 minutes until the edges are golden and the toppings are cooked.
9. Remove from the oven, let cool slightly, slice, and serve.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 36 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 17 g
• Saturated Fat: 2 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from kabocha squash, which support immune function.
• High in fiber, promoting digestive health and satiety.

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