Who doesn’t love pizza?! Pizza is definitely at the top of my indulgent list, but who says it needs to be indulgent? Pizza can be healthy! Especially when it’s loaded with beta carotene rich squash, antioxidant rich pesto and gluten free! I got this recipe from the September issue of Vegetarian Times. I decided to add pesto to it for an extra boost and boy was it good! It made for the best leftovers the following day too! Hope you enjoy this veggie loaded pizza and can do without the over abundant heaping amounts of cheese and pepperoni! Enjoy!

Butternut Squash Pesto Pizza


1 small butternut squash, peeled, halved, and sliced 1/8-inch thick
1 medium onion, halved and thinly sliced (1 1/2 cups)
2 Tbs. Eden Selected Spanish extra virgin olive oil, plus more for drizzling
2 Tbs. kale and oregano pesto, I used Sunflower Kitchen
1 Tbs. finely chopped fresh rosemary
2 Gluten free pizza crusts, I used Udi’s.
1/2 cup fresh spinach leaves
1/4 cup shaved Parmesan cheese


1. Preheat oven to 400°F.

2. Toss together squash, onion, oil, and rosemary in bowl. Spread in large baking dish, and roast 30 minutes, or until tender.

3. Place pizza crusts on baking sheet. Top with pesto, spinach and squash mixture. Scatter parmesan cheese over pizza and bake 10-12 minutes, or until crust is crisp.


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