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Slice by slice, this fall-inspired vegan spicy butternut squash pizza will disappear before your eyes. Made with homemade crust, spicy roasted butternut squash, a simple 5-minute pizza sauce and ooey-gooey vegan cheese. This sweet and spicy pizza will become your new favourite savoury vegan fall recipe.
Why you’ll love this vegan butternut squash recipe:
Easy – if you’re looking for a vegan butternut squash recipe that’s simple, look no further.
Seasonal – this vegan fall recipe is made with roasted spicy butternut squash, kale and onions.
Delicious – this sweet and spicy pizza is a meal everyone will love, and dare I say….the BEST vegan pizza? This recipe is my new favourite way to cook with butternut squash!
What you’ll need to make this Spicy Butternut Squash Pizza with Caramelized Onions…
- plain flour
- olive oil
- maple syrup
- fast action yeast
- water
- butternut squash
- onions
- garlic cloves
- kale
- tomato puree/tomato paste
- dried oregano
- ground cumin
- chilli powder
- salt + black pepper
Making the simple pizza dough…
Start by combining lukewarm water with maple syrup and fast action yeast. Set aside until foamy.
In another bowl, combine plain flour with olive oil and salt. Pour the foamy yeast water over the dry, and mix until it forms a ball of dough.
Next, knead the dough on a well-floured surface for 5-10 minutes, or until the dough is soft. Divide dough in half, form into balls and place each dough ball into two different well-greased bowls. Cover them both with a tea towel, place them in a warm, non-drafty area for 1 hour 30 minutes.
And of course, if I want to save some time, just buy 2 medium-sized pizza bases from your supermarket!
Roasting the Butternut Squash…
Start prepping and roasting the butternut squash 40 minutes before the pizza dough is done rising.
Simply use a knife or potato peeler to remove the butternut squash’s skin. Next slice, then cut into cubes. You’ll only need 4 cups for this recipe.
Transfer into a baking dish, along with the chopped garlic cloves, olive oil, ground cumin, chilli powder, dried oregano, salt and black pepper. Mix until all butternut squash cubes are covered with seasoning. Bake for 20-30 minutes or until tender. You want to make sure you don’t overbake them, as they will bake again after you assemble the pizza.
All about the 5-minute pizza sauce…
To make the pizza sauce, just combine olive oil, tomato puree/paste, ground cumin, chilli powder, maple syrup, grated garlic cloves, salt and pepper. That’s it! Set aside until needed.
Caramelizing the Onions…
While the butternut squash is roasting, start caramelizing the onions. Heat oil in a skillet/pan, and add in the sliced onions. Cook over medium flame, while constantly stirring to prevent the onions from burning. Once caramelized, remove from heat and set aside until needed.
The secret to creating ooey gooey melted vegan cheese
Ok, hear me out. This may sound strange but I promise you it works. Start with a block of vegan cheese, grate 2 cups and then transfer into a bowl with 4 tbsp of water. I know you’re probably thinking I’ve gone crazy but doing this trick will gift you with vegan cheese that actually melts!
Baking the Spicy Butternut Squash Pizza with Caramelized Onions…
Grab a pizza tray, drizzle a little olive oil on it, and then add one of the risen pizza doughs. Using clean hands, stretch the dough to fit the pizza tray. If at anytime the pizza dough rips, don’t worry!! Just pinch the dough back together. Try your best to keep the dough thickness even.
Add one quarter of the roasted butternut squash, half of the onions and then 1/2 cup vegan cheese. Add another quarter and 1/2 cup vegan cheese on top. Sprinkle a little water over the vegan cheese, add a few leaves of kale, and bake!!
TIP: If you want pools of melted vegan cheese, add it in chunks rather than scattering them around.
Repeat the above step for the second pizza.
Top the pizza with chilli flakes and a little more kale. Enjoy warm!!!
Frequently Asked Questions…
Can I prep the butternut squash and pizza sauce ahead of time? Yes! Just place the roasted butternut squash in the fridge for up to 2-3days. And bring back up to room temp before topping the pizza.
Can I use a store-bought pizza base? Yes!
Is this recipe gluten-free? Nope. However, if you want a GF pizza, just use your favourite store-bought GF pizza base.
What do I serve this pizza with? Honestly? This pizza is SO dreamy that I like to enjoy it alone.
Have you tried this Vegan Butternut Squash Pizza recipe?
After you give this recipe a try, please leave it a star rating and review it below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to repost your images!!
More vegan fall recipes you’ll love…
- soft and chewy pumpkin chocolate chunk cookies
- chickpea + spinach masala pizza
- creamy roasted tomato basil pesto soup
- tahini sweet potato chickpea salad
- crispy roast potatoes with garlic and Thyme
Ingredients
Pizza Base
- 390 g all purpose flour
- 1 1/2 tbsp olive oil (plus more for greasing bowls)
- 1/2 tsp salt
- 240 ml lukewarm water
- 1 pack fast action yeast (7g)
- 2 tsp maple syrup
Spicy Roasted Butternut Squash
- 4 cups cubed butternut squash
- 1 tbsp olive oil
- 3–4 garlic cloves (finely chopped)
- 1/2 tsp chilli flakes (optional)
- 1 tsp ground cumin
- 1 tsp dried oregano
- salt + black pepper
Pizza Sauce + Other Toppings
- 5 tbsp olive oil
- 2 onions
- 1 tbsp tomato puree/paste
- 2 garlic cloves (grated)
- 1/2 tsp maple syrup
- 1 tsp ground cumin
- 1 tsp chilli powder (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1–2 cups vegan cheese (grated)
Instructions
Pizza Base
- Start by combining lukewarm water with maple syrup and fast action yeast. Set aside until foamy. In another bowl, combine plain flour with olive oil and salt. Pour the foamy yeast water over the dry, and mix until it forms a ball of dough. Knead the dough on a well-floured surface for 5-10 minutes, or until the dough is soft. Divide dough in half, form into a ball and place each dough ball into two different well-greased bowls. Cover them both with a tea towel, place them in a warm, non-drafty area for 1 hour 30 minutes.
Spicy Roasted Butternut Squash
- Preheat oven to 218°C/425°F
- 40 minutes before the pizza base is done rising. Cut butternut squash into cubes, and transfer into a baking tray, along with chopped garlic cloves, olive oil, ground cumin, chilli powder, dried oregano, salt and black pepper. Mix until all butternut squash cubes are covered with seasoning. Bake for 20-30 minutes or until tender. Stirring halfway.
Pizza Sauce + Other Toppings
- To make the pizza sauce, combine 4 tbsp olive oil, tomato puree/paste, ground cumin, chilli powder, maple syrup, grated garlic cloves, salt and pepper. Set aside until needed. In another bowl, combine the grated vegan cheese with 4 tbsp of water.
- Heat 1-2 tbsp oil in a pan over medium/high heat. Add in the onions and while consistently stirring, cook until they're caramelized.
Assembly
- Drizzle oil in a pizza baking tray. With clean hands, stretch out one of the risen dough balls in the baking tray until it's a 12-inch circle. Add half of the pizza sauce, 1/4 of the butternut squash, 1/2 of the onion, 1/4 of the vegan cheese, 1/4 of the butternut squash, 1/4 of the vegan cheese and finally, a few kale leaves. Bake for 20-25 minutes or until the pizza base is cooked.
- Repeat the above steps to make the second pizza. Enjoy warm!
Nutrition
- Calories: 650
