Butternut Squash Pizza with Kale Pesto

Butternut Squash Pesto Pizza made with a butternut squash crust topped with hummus and roasted veggies. Perfect for a healthy pizza night to share!

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 Pizza with Kale Pesto Hummus 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’s 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 Pizza with Kale Pesto Hummus has become a classic for me and I hope it will for you too.

What You Need to Make Butternut Squash Pizza

Here’s what you need:

• cubed butternut squash
• white chia seeds
• filtered water
• raw tahini
• oat flour
• almond meal
• lemon juice
• garlic powder
• dried basil
• Himalayan sea salt
• red pepper flakes
• homemade or store bought pesto hummus
• bell pepper
• broccolini
• red onion
• vegan parmesan

That’s it!

Swaps and Substitutions

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 can’t find the hummus I used, don’t sweat it, you can dress this crust up however you see fit.

My personal favorite is to spread with my favorite hummus and top with roasted vegetables, but a pesto sauce will work too!

How to Serve Butternut Squash Pizza

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!

Enjoy!

More Vegan Pizza 

• Cauliflower Crust Pizza

• Veggie Lover’s Flatbread Pizza

• Pizza Stuffed Portobello Mushrooms

• Zucchini Crust Pizza (Vegan & Gluten-Free!).

• Flatbread Tortilla Pizza

• BBQ Tofu Pizza

• Vegan Zucchini Pizza Poppers

• Vegan Margherita Pizza With Cashew Tahini Mozzarella

I Want to Hear From You

If you make this Butternut Squash Pizza with Kale Pesto Hummus recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Butternut Squash Pesto Pizza

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Flora & Vino
• Total Time: 50 mins
• Yield: 2-3 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Butternut Squash Pesto Pizza made with a butternut squash crust topped with hummus and roasted veggies. Perfect for a healthy pizza night to share!

---

Ingredients

• 2 3/4 cup peeled and cubed butternut squash (1/2 inch cubes)
• 1/2 TBSP white chia seeds
• 1 1/2 TBSP filtered water
• 1/2 TBSP raw tahini
• 1/2 cup oat flour
• 1/4 cup almond meal
• 1/2 TBSP lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp dried basil
• pinch Himalayan sea salt
• pinch red pepper flakes
• 1 container Hope Foods Kale Pesto Hummus, or sub any homemade or store bought pesto
• 1 bell pepper, any color, thinly sliced
• 1 bunch broccolini, trimmed and chopped
• 1/2 red onion, thinly sliced
• vegan parmesan, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

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 25-30 minutes or until golden brown and set.
9. Add veggies to a separate parchment lined baking sheet with a pinch of Himalayan sea salt, basil, and red pepper flakes and bake for 20 minutes.
10. Remove crust from the oven and spread crust with hummus or a store bought pesto. Add on roasted veggies and top with a pinch of red pepper flakes and vegan parmesan.
11. Store leftovers in the fridge for 1-2 days, though best when fresh.

Notes

Crust recipe adapted from The Blissful Basil Cookbook

• Prep Time: 25 mins
• Cook Time: 25 mins
• Category: Entree
• Method: Oven-Bake
• Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free