**UPDATE: L can no longer have squash (it was apparently a trigger the entire time, yikes!) so I now boil carrots and mash them for the sauce instead!
The pizza crust recipe in the Better Homes & Garden cookbook is great! I use this recipe for hubby's pizza, as well as L's. L can't have any tomatoes at all so I replace his sauce with butternut squash. He loves it! Here's his version:
3 cups unbleached white whole wheat flour
1 package active dry yeast
1/4 tsp sale
1 cup warm water (120 - 130 degrees)
2 Tbsp olive oil
1 cup frozen butternut squash (I use the frozen kind unless it's in-season, as it is cheaper)
Whatever veggies are safe for your LO (loved one). Tonight, I used grated carrots and spinach, and zucchini for the topping. Just make sure it's grated or cut up small enough so it doesn't weigh down the crust or fall off.
Preheat oven to 425 degrees. In a large bowl, combine 1 1/2 cups flour, yeast, and salt. Add warm water & oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic.
I take about 1/4 of the dough and use it for L's pizza. Roll out dough using a rolling pin. Using a cookie cutter (or as many as you'd like), cut dough into fun shapes. Place on a greased pan (I use soy-free olive oil spray). Set aside.
Boil squash on stove and drain. Make sure you drain thoroughly, as it likes to retain water and you don't want mushy dough. Once cooked thoroughly, mash squash:
Spoon squash over dough:
Sprinkle topping over squash:
Bake for about 12 minutes or until crust is golden brown (be careful as they burn pretty easy if they're thin crust). Baby L LOVED this! He ate 2 1/2 and he is the pickiest little eater out there! They are super crunchy which he loves too.