This recipe was originally published on January 9, 2017.
I don’t eat pizza very much, but when I do it’s usually from one of the few local pizza shops in my area that offers vegan pizza. I remember the novelty of ordering a “medium veg lovers pizza with DAIYA cheese” for delivery, asking the guy to repeat my order just to make sure they heard the part about the cheese selection. They deliver vegan pizza, too?! But when I started teaching myself to cook, I stopped getting pizza delivered, and my pizza parties dwindled.
This pizza changed all of that for me. I was inspired by a recipe for “Sweet Potato Pizza Crust” from a cookbook I recently bought. The photos of the peachy colored crust were so striking that I knew I had to adapt it. Last week during the holidays, my family got together and ordered pizza, and, to be social, I had pizza with them. Mine just looked a bit more colorful.
My crust is made with a butternut squash base and is gluten-free, oil-free, and vegan. I topped it with pesto hummus for “sauce” and roasted veggies for toppings. The sweetness of the butternut squash pairs perfectly with the lemon and tahini hummus flavors. If you don’t have or can’t find “pesto hummus,” regular hummus works just as well. For veggies, anything goes. I used what I had on hand, which was bell peppers, red onion, and cherry tomatoes.
Gluten-Free Butternut Squash Pesto Pizza
- 2 3/4 cup peeled and cubed butternut squash (1/2 inch cubes)
- 1/2 tablespoons white chia seeds
- 1 1/2 tablespoons filtered water
- 1/2 cup oat flour
- 1/4 cup almond meal
- 1/2 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried basil
- pinch Himalayan sea salt
- pinch red pepper flakes
- pesto hummus (homemade or store bought)
- handful arugula
- roasted veggies (anything goes, I chose bell peppers, cherry tomatoes, and red onion)
1. Preheat oven to 400°F and line a pizza pan with parchment paper.
2. Steam cubed butternut squash for about 8 minutes or until fork tender.
3. While the squash is steaming, prep a large bowl with white chia seeds and water and mix to combine. Set aside.
4. When squash is done, drain and add cubes to the chia seeds bowl and lightly smash to combine.
5. Add raw tahini and lemon juice and stir to combine.
6. Add oat flour, almond meal, garlic powder, dried basil, oregano, Himalayan sea salt, and a pinch of red pepper flakes. Mix to combine. The dough should be thick but spreadable.
7. Spread into a circle on the parchment paper using a rubber spatula, with crust about 1/2″ thick.
8. Bake for about 25 minutes or until golden brown and set.
9. Remove from the oven and spread with kale, pesto hummus (use oil-free hummus or make your own if you are oil-free), arugula, and roasted veggies. Store leftovers in an airtight container in the fridge for 3-4 days.
Also by Lauren: Nourishing Detox Soup
Related: Butternut Squash and Fig Naan Pizza
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Photos: Lauren Kirchmaier