In high school, my favorite pizza was pineapple pizza.
Not Hawaiian, but plain pineapple.
I loved the unexpected sweetness of the pineapple paired with the salty tomato sauce and cheese.
“Hi, I’m Lauren, I like pineapple pizza.”
It was one of those trademark “likes” I made a part of my identity.
My pizza tastes have changed over the years, though, and now I’m all, “Hi, I’m Lauren, check out this Butternut Squash Pesto Pizza that completes me.”
Guys. It’s going to complete you, too.
Although I adhere to a plant-based diet, I like to be mostly gluten free and oil free as well, just because that’ what makes my body feel the best.
Because of this, I surmised that a vegan gluten free oil free pizza (that tasted good) wasn’t going to happen anytime soon.
But oh, how wrong I was!
I just needed to develop a killer crust for myself.
This Butternut Squash Crust with Kale Walnut Pesto has become a classic for me and I hope it will for you too.
Butternut squash is perfect for this recipe because it adds subtle sweetness to the crust without any added sugars or sweeteners.
If you don’t have butternut squash on hand, any winter squash or sweet potato will work as well.
If you don’t want to make the kale walnuts pesto, don’t sweat it, you can dress this crust up however you see fit.
My personal favorite go-to alternative is to spread with my favorite hummus and top with roasted vegetables.
I made the crust oil free by including raw tahini in place of an oil counterpart.
It’s moist, slightly sweet, and hearty.
Seriously, is there anything tahini can’t do?
Enjoy this oil free, gluten free pizza as a fun entree for dinner and eat leftovers the following day.
I like to whip this recipe out when I’m having friends over to show them delicious plant based options!
If you make this Butternut Squash Pesto Pizza, I’m dying to see it!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations.
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- 2¾ cup peeled and cubed butternut squash (1/2 inch cubes)
- ½ TBS white chia seeds
- 1½ TBS filtered water
- ½ TBS raw tahini
- ½ cup oat flour
- ¼ cup almond meal
- ½ TBS lemon juice
- ½ tsp garlic powder
- ¼ tsp dried basil
- pinch Himalayan sea salt
- pinch red pepper flakes
- pesto (homemade or store bought)
- giant handful of kale leaves, steamed
- ¼ cup walnuts
- ¼ tsp garlic powder
- 2 TBS lemon juice
- 1-2 TBS tahini
- Himalayan sea salt to taste
- Black pepper
- For toppings: shaved carrot and asparagus ribbons, herbed nut cheese, arugula, red pepper flakes
- Preheat oven to 400°F and line a pizza pan with parchment paper.
- Steam cubed butternut squash for about 8 minutes or until fork tender.
- While the squash is steaming, prep a large bowl with white chia seeds and water and mix to combine. Set aside.
- When squash is done, drain and add cubes to the chia seeds bowl and lightly smash to combine.
- Add raw tahini and lemon juice and stir to combine.
- 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.
- Spread into a circle on the parchment paper using a rubber spatula, with crust about ½″ thick.
- Bake for about 25-30 minutes or until golden brown and set.
- To make your pesto, first blanch your kale leaves for 30-60 seconds to remove some of the bitterness.
- Next, place blanched kale, walnuts, garlic powder, lemon juice, and tahini in a blender and pulse until roughly combined.
- Continue to pulse until reaching desired smoothness and consistency, adding more lemon juice for brightness. Season with salt and pepper to taste.
- Alternatively, you can spread with hummus or a store bought pesto as well.
- Remove from the oven and spread with pesto and top with desired toppings. I chose shaved carrot and asparagus ribbons, arugula, herbed nut cheese, and red pepper flakes.