Butternut Squash Pizza is made from a gluten-free pizza crust, covered in a creamy butternut squash pasta sauce, and then topped with beets, caramelized onions, kale, and dried cranberries!
Toss butternut squash in 1 teaspoon olive oil and place on a parchment paper-lined baking sheet. Bake in preheated oven for 18-20 minutes.
While butternut squash is cooking, drizzle 1 tablespoon olive oil into a large skillet with onion. Cook covered for 10-12 minutes over medium heat, stirring occasionally.
Add 2 cloves crushed garlic, salt, and water to skillet and continue cooking over medium heat for 3-5 minutes, or until onions are caramelized.
Once butternut squash is done cooking, place it in a food processor or blender with broth, ¼ teaspoon salt and ginger. Process until smooth.
Place pizza crust on a parchment paper-lined baking sheet and spread butternut squash sauce over frozen pizza crust.
Next, layer onions, beets, goat cheese, and chopped kale. Reserve the dried cranberries for serving.
Bake pizza in preheated oven according to package directions.
When ready to serve, sprinkle dried cranberries and additional kale over pizza and enjoy!
Notes
*You can sub dairy-free and vegan ricotta cheese for the goat cheese.