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Butternut Squash Veggie Pizza

10-ingredient pizza that's perfect for late summer and fall. Butternut squash sauce adds a colorful, savory-sweet base, while broccolini, chickpeas, and onion add texture, fiber, and protein. A healthy, plant-based meal the whole family will enjoy.
Author Minimalist Baker
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Cutting board with Butternut Squash Veggie Pizza made with chickpeas and broccolini
4.81 from 42 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 (slices)
Course Entrée
Cuisine Gluten-Free, Vegan
Freezer Friendly Sauce only
Does it keep? 2-3 Days

Ingredients

SAUCE

  • 3 cups butternut squash (cubed*)
  • 3 cloves garlic (whole // skin removed)
  • 2 Tbsp olive oil (divided)
  • 1 pinch sea salt + black pepper
  • 1 Tbsp maple syrup

PIZZA

  • 1 1/2 cups broccolini (chopped // large stems removed)
  • 1/2 cup red onion (chopped)
  • 1/2 cup cooked chickpeas (rinsed and thoroughly dried // optional)
  • 1 pinch sea salt + black pepper
  • 1 tsp dried oregano
  • 6 ounces store-bought pizza dough (I Love Trader Joe’s Garlic & Herb or Whole Wheat // or this gluten-free recipe)
  • 1 cup Butternut Squash Sauce (recipe above)
  • 1/2 cup vegan parmesan cheese or store-bought vegan mozzarella cheese*

FOR SERVING optional

US Customary - Metric

Instructions

  • Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
  • Add cubed butternut squash and peeled garlic cloves to a baking sheet and drizzle with half of the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and a pinch each salt and pepper. Toss to combine.
  • Bake for 15-20 minutes, or until all squash is fork tender.
  • Transfer squash and garlic to a blender or food processor with remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size) and maple syrup. Purée until creamy and smooth, adding more olive oil or a touch of water if it's too thick. The consistency should be creamy and spreadable (not pourable).
  • Taste and adjust seasonings as needed. Set aside.
  • Heat a large skillet over medium heat. Once hot, add 1 tsp oil, broccolini, onion, chickpeas (optional), salt and pepper, and oregano. Sauté for 2-3 minutes, stirring frequently. Set aside.
  • Increase oven heat to 425 degrees F (218 C).
  • Roll out pizza dough into an even circle and transfer to a parchment-lined round baking sheet (or similarly-shaped object).
  • Top with ~ 1 cup sauce (you will have leftover sauce, which you can reserve for other pizzas // amount as original recipe is written // adjust if altering batch size), veggies, and chickpeas. Sprinkle on a bit more oregano and vegan parmesan cheese (or vegan mozzarella).
  • Transfer pizza to the oven, laying the pizza and parchment paper directly on oven rack (slide the baking sheet off so it can bake directly on the rack for a crispier crust). Bake for 13-18 minutes, or until crust edges are golden brown.
  • Slice and serve with remaining parmesan cheese, dried oregano, and red pepper flakes (optional). Leftovers keep well for 2-3 days, though best when fresh.

Notes

*The best way to cube butternut squash is to start with a large, very sharp knife, cutting off the top and bottom ends. Then cut in half where the small, cylinder shape and round, bulb-shape meet. Use knife to carefully remove skin. Then remove any seeds with spoon or ice cream scoop. Cut into small cubes and proceed with recipe as directed.
*For vegan mozzarella cheese, I love Daiya brand.
*Nutrition information is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 slice Calories: 171 Carbohydrates: 24 g Protein: 6.2 g Fat: 6.4 g Saturated Fat: 1.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 199 mg Fiber: 2.2 g Sugar: 4.1 g