Butternut Squash Veggie Pizza
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
45 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
Description
This Butternut Squash Veggie Pizza layers a smooth sauce made from oven-roasted cubes of butternut squash and whole garlic cloves, puréed with olive oil and maple syrup for a subtle sweetness and silky texture. The sauce serves as a flavorful and creamy foundation on top of pizza dough. Fresh broccolini and red onion are sautéed with optional chickpeas and seasoned with oregano before spreading on the pizza, adding texture and mild earthiness. Vegan parmesan cheese tops it off, providing a cheesy finish that melts lightly during baking.
Baked at a high temperature, the pizza dough achieves a tender yet slightly crisp edge, while the toppings retain some of their bite for textural contrast. The combined flavors balance sweet, savory, and herbaceous notes in each slice. This pizza works well for those seeking a plant-based meal with a rich, layered flavor from seasonal vegetables and distinctive squash sauce.
To prepare the butternut squash, a sharp knife is recommended for precise cubing after removing the skin and seeds. Opt for a suitable vegan cheese like Daiya for authenticity. The recipe's notes suggest that nutrition information is an estimation and provide guidance on the preferred type of cheese. Baking the squash before blending ensures a smooth sauce with natural sweetness. This dish can be enjoyed directly from the oven for its best texture and flavor.
Ingredients
SAUCE
- 3 cups butternut squash (cubed*)
- 3 cloves garlic (whole // skin removed)
- 2 Tbsp olive oil (divided)
- 1 pinch sea salt
- 1 pinch 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 chickpeas rinsed and thoroughly dried // optional, cooked
- 1 pinch sea salt
- 1 pinch black pepper
- 1 tsp oregano dried
- 6 ounces pizza dough I Love Trader Joe’s Garlic & Herb or Whole Wheat // or this gluten-free recipe, store-bought
- 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
- Use a large, sharp knife to cube the butternut squash safely by first trimming the ends, halving it, peeling, and removing seeds before cutting.
- Daiya brand vegan mozzarella is recommended for the cheese topping as a suitable plant-based option.
- Nutrition information provided with the recipe is an estimate and should be used as a guide.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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