Butternut Squash Veggie Pizza
User Reviews
4.8
123 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
8 (slices)
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Calories
171 kcal
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Course
Main Course
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Cuisine
Vegan
Butternut Squash Veggie Pizza
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10-ingredient pizza that's perfect for late summer and fall. Butternut squash sauce adds a colorful, savory-sweet base, while broccolini, chickpeas, and onion add texture, fiber, and protein. A healthy, plant-based meal the whole family will enjoy.
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Ingredients
SAUCE
- 3 cups butternut squash (cubed*)
- 3 cloves garlic (whole // skin removed)
- 2 Tbsp olive oil (divided)
- 1 pinch sea salt + black pepper
- 1 Tbsp maple syrup
PIZZA
- 1 1/2 cups broccolini (chopped // large stems removed)
- 1/2 cup red onion (chopped)
- 1/2 cup cooked chickpeas (rinsed and thoroughly dried // optional)
- 1 pinch sea salt + black pepper
- 1 tsp dried oregano
- 6 ounces store-bought pizza dough (I Love Trader Joe’s Garlic & Herb or Whole Wheat // or this gluten-free recipe)
- 1 cup Butternut Squash Sauce (recipe above)
- 1/2 cup vegan parmesan cheese or store-bought vegan mozzarella cheese*
FOR SERVING optional
- Vegan Parmesan Cheese
- red pepper flakes
Instructions
- Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
- Add cubed butternut squash and peeled garlic cloves to a baking sheet and drizzle with half of the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and a pinch each salt and pepper. Toss to combine.
- Bake for 15-20 minutes, or until all squash is fork tender.
- Transfer squash and garlic to a blender or food processor with remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and maple syrup. Purée until creamy and smooth, adding more olive oil or a touch of water if it's too thick. The consistency should be creamy and spreadable (not pourable).
- Taste and adjust seasonings as needed. Set aside.
- Heat a large skillet over medium heat. Once hot, add 1 tsp oil, broccolini, onion, chickpeas (optional), salt and pepper, and oregano. Sauté for 2-3 minutes, stirring frequently. Set aside.
- Increase oven heat to 425 degrees F (218 C).
- Roll out pizza dough into an even circle and transfer to a parchment-lined round baking sheet (or similarly-shaped object).
- Top with ~ 1 cup sauce (you will have leftover sauce, which you can reserve for other pizzas // amount as original recipe is written // adjust if altering batch size), veggies, and chickpeas. Sprinkle on a bit more oregano and vegan parmesan cheese (or vegan mozzarella).
- Transfer pizza to the oven, laying the pizza and parchment paper directly on oven rack (slide the baking sheet off so it can bake directly on the rack for a crispier crust). Bake for 13-18 minutes, or until crust edges are golden brown.
- Slice and serve with remaining parmesan cheese, dried oregano, and red pepper flakes (optional). Leftovers keep well for 2-3 days, though best when fresh.
Notes
- *The best way to cube butternut squash is to start with a large, very sharp knife, cutting off the top and bottom ends. Then cut in half where the small, cylinder shape and round, bulb-shape meet. Use knife to carefully remove skin. Then remove any seeds with spoon or ice cream scoop. Cut into small cubes and proceed with recipe as directed.*For vegan mozzarella cheese, I love Daiya brand.*Nutrition information is a rough estimate.
Nutrition Information
Show Details
Serving
1slice
Calories
171
(9%)
Carbohydrates
24g
(8%)
Protein
6.2g
(12%)
Fat
6.4g
(10%)
Saturated Fat
1.1g
(6%)
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
199mg
(8%)
Fiber
2.2g
(9%)
Sugar
4.1g
(8%)
Nutrition Facts
Serving: 8(slices)
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 171 | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 6.2g | 12% |
| Fat | 6.4g | 10% |
| Saturated Fat | 1.1g | 6% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 199mg | 8% |
| Fiber | 2.2g | 9% |
| Sugar | 4.1g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
123 reviews
Excellent
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