Peel and dice your butternut squash and place it into the soup maker. Cook for 25 minutes on the chunky soup function until it is cooked.
In a large mixing bowl add your egg, your edam cheese, mustard, some salt and pepper and the oats.
Drain the excess liquid from the butternut squash and add the drained butternut squash to your mixing bowl.
Make your pizza dough into the shape of the Airfryer grill pan and push it down into the grill pan.
Decorate your pizza crust bases with the toppings of your choice. We covered ours with big slices of cheddar, sliced tomatoes, dried oregano and fresh basil.
Place in the Airfryer and cook for 15 minutes on 180c/360f.