Butternut Squash Pizza | Gluten-Free
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!
Servings: 3 servings
Ingredients
- 1 gluten-free pizza crust frozen
- 1 cup butternut squash cut into ½-inch cubes
- 1 tsp. olive oil
- 3 Tbsp. broth chicken or veggie
- ¼ tsp. salt
- ¼ tsp. ginger crushed
- 1 sweet onion thinly sliced
- 2 cloves garlic crushed
- ½ teaspoon salt to taste
- 1 Tbsp. olive oil
- 1 Tbsp. water
- 2 oz. beets cooked and peeled
- 2 oz. goat cheese crumbled*
- 3 Tbsp. kale finely chopped
- 2 Tbsp. dried cranberries coarsely chopped
Instructions
- Preheat oven to 425 degrees.
- 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.
Nutrition
Calories: 363kcal | Carbohydrates: 47g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 805mg | Potassium: 351mg | Fiber: 4g | Sugar: 11g | Vitamin A: 6665IU | Vitamin C: 48.3mg | Calcium: 103mg | Iron: 1.9mg