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Vegan Pizza with Butternut Squash Sauce

Did you ever make a certain dish with a family member growing up? I remember having so much fun making pizza with my parents as a kid. It’s been a loooong time since we’ve made it homemade, but when I created this fall butternut squash version with my mom, she showed me how to make the dough like a pro. Now I can’t wait to make it again!

Prep Time: 90 min

Cook Time: 15 min

Total Time: 105 min

Yields: 2 14-inch pizzas


Pizza Dough

4 cups flour

1 tsp sugar

2 ¼ tsp yeast (or 1 packet)

2 teaspoons salt

½ cups water (110° F)

2 tbsp extra virgin olive oil + a little extra


1 butternut squash

½ cup non-dairy milk

2 cups vegan cheese

Any toppings of your choice!


1. First start by making the dough. Combine all of the dry ingredients into a large bowl.

2. Heat up the water in the microwave until it is 110° F (this temperature activates the dry yeast and allows the dough to rise). Add water and 2 tbsp of olive oil to the dry mixture while continuously stirring. Once it’s mixed, get your hands in and make a ball. If the dough is too sticky, add a little bit of flour. If it’s too dry, add a bit of water. Be careful not to add too much of either by adding just a tiny bit at a time until you create a perfect doughy consistency. Lightly knead into a ball.

3. Keep ball of dough in the bowl and cover with plastic wrap. Leave in a warm area for at least an hour, until the dough has risen to roughly twice its size.

4. While dough is resting, work on the butternut squash sauce. Cut the squash in half long-wise. Scoop out seeds and any stringy parts of the squash. Then peel the skin and cut the squash into about 1 inch cubes. Place into boiling water and add some salt.

5. Boil squash for about 15 minutes or until soft enough that you can easily poke holes into it with a fork. Once cooked, drain water and place back into the pot. Smash the squash with a potato masher and add non-dairy milk. You may want to add a little more or less in order to get a consistency similar to tomato sauce. Once this is achieved, set aside.

6. Preheat oven to 375° F. Sprinkle some flour on a flat surface and roll dough with a rolling pin to achieve the desired shape and size. (I made one round and one rectangle pizza). Be patient with the dough to avoid making holes, but if you do - no big deal! Repair it with a little dough from the end.

7. Place the dough onto a baking sheet or pizza peel, making sure there’s a good gathering of dough on the edge for the crust. Glaze with a little bit of olive oil before adding the rest of the ingredients to prevent it from getting soggy once the toppings are on.

8. Place your butternut squash “sauce” onto the dough, followed by vegan cheese and your favorite toppings, such as onion, tomato and mushrooms.

9. Cook for 10-15 minutes or until the cheese is bubbling and the crust is golden brown. Allow to cool slightly before serving.

Option: Add arugula, vegan Parmesan, crushed red peppers and/or oregano for added garnish and flavor.

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