I rarely speak of love when it comes to pizza. Don’t get me wrong. I really, really like it, but pizza is pizza as far as I’m concerned. Nothing too special – it’s bread, sauce, and toppings.
But this pizza? Totally swoon-worthy because it all starts with a buttery, bright orange butternut squash (!!!) sauce.
Their offerings change from time to time, but the one constant is the butternut squash sauce. I wasn’t sure what to think at first, but it was love at first bite. The butternut squash creates a creamy, buttery, savory-sweet base that I adore. And that’s saying a lot from a die-hard tomato sauce addict!
Bonus? It’s just 5 ingredients and simple to make.
Once your sauce is made, it’s onto the veggies and crust.
I typically go for store-bought pizza dough because it’s so easy and keeps this recipe to just 10 ingredients. But feel free to make your own if you prefer (find our gluten free version here). The real magic is in the sauce.
For toppings, I went with broccolini, red onion, and chickpeas for a little added protein and fiber.
I also tried vegan mozzarella cheese on this pie, but I still prefer my homemade Vegan Parmesan Cheese! It’s literally the best and saves my dairy-free life when it comes to Italian food.
I am in LOVE with this pizza. It’s:
The perfect balance of savory + sweet
Loaded with veggies
This is the perfect dish when you’re craving pizza but want something new and different. Plus, you’ll have leftover butternut squash sauce for future pizzas or to turn into soup (like this Simple Pumpkin Soup) or pasta (like this Roasted Red Pepper Pasta).
If you try this recipe, let us know! Leave a comment, rate it, and take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!
Butternut Squash Veggie Pizza
- 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
- 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
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.
*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 Per Serving (1 of 8 slices)
- Calories: 171
- Fat: 6.4g
- Saturated fat: 1.1g
- Sodium: 199mg
- Carbohydrates: 24g
- Fiber: 2.2g
- Sugar: 4.1g
- Protein: 6.2g