This fall-inspired Butternut Squash Pizza is packed with protein from tofu "ricotta", caramelized onions and mushrooms, and maple roasted squash. It's a delicious pizza and the ultimate comfort food.
I love a good pizza and this Roasted Butternut Squash Pizza is perfect for fall! It makes a great Friday night date night as it's fun to make together. One of my first dates with Alex was making pizza, he spilled the entire caesar salad on the floor and blushed so hard that I fell in love right then and there.
Date night at home making pizza > literally anything else 😉 We've also been loving this Buffalo Cauliflower Pizza lately.
While the ingredient list for this pizza looks a mile long, I promise it's ready in a flash! Each component is super easy to make. The tofu ricotta is so delicious and probably my favorite vegan cheese! It's good stuff.
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🍄 Ingredients in Butternut Squash Pizza
- Prepared pizza dough - I use a store-bought pizza dough ball, well, really a farmer's market dough 😉 A local gluten-free bakery near me makes the best gluten-free and vegan pizza dough that I just can't get enough of! You can use homemade dough too. If you're not going the homemade pizza dough route, and you're looking for a brand at a grocer, Wholly Gluten Free makes an awesome store-bought option.
- Baby arugula - you can also use baby spinach
- Ricotta "cheese" - I'm sharing my recipe for tofu ricotta below but if you have a plant-based brand you love feel free to use it. Kite Hill makes great nut-based ricotta.
- Hot cherry peppers - jalapeños also work
- Balsamic vinegar glaze - you can make your own but I save the time and the burnt-up pot I know I'll have and purchase a pre-made glaze.
Caramelized mushrooms and onions:
- Vegan butter - I use Miyokos
- Yellow onions - you can also use white onions or red, even shallots are great here!
- Cremini mushrooms - also delicious with wild mushrooms
- Sea salt
- Freshly cracked black pepper
Roasted Butternut Squash:
- Butternut squash - if you're not looking to cut your own, most grocers have pre-cut butternut in the produce section.
- Maple syrup
- Paprika
- Garlic powder
- Sea salt
Tofu "Ricotta"
- Firm tofu - no need to press!
- White miso paste
- White wine vinegar
- Garlic cloves
- Nutritional yeast
- Italian seasoning
See recipe card for quantities.
🔪 Instructions
Roast the butternut squash until tender and starting to caramelize
Caramelize the onions and mushrooms
Make the tofu "ricotta"
Roll the dough out onto a floured surface
Top the pizza dough with the toppings and bake
Drizzle with additional balsamic glaze and serve
Hint: to see the full instructions, scroll down to the recipe card!
🥜 Allergen + Dietary Substitutions
As written, this butternut squash pizza recipe is gluten-free, 100% plant-based, and nut-free. Read on for other allergen notes.
- Low carb? Use a cauliflower crust instead of regular pizza dough.
- Soy-free? If you're soy-free you'll want to skip the tofu ricotta and use nut-based ricotta if you're able. You could also use a fresh mozzarella-style "cheese" like Miyoko's Vegan Pizza Mozzarella
🥣 Equipment
- Pizza pan - you can use a baking sheet or pizza stone
- Pizza cutter - you can also use a regular chef's knife
- Large skillet
- Small bowl and large bowl
- Rolling pin
- Food processor
- Sheet pan
- Parchment paper (optional for easy clean-up)
Storage
Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. After 3 days, I find that the toppings are a bit mushy but who has 3 day old pizza? Not me!
Reheating
While I'm partial to cold pizza, if you want to reheat any leftovers I suggest popping them back into the oven to reheat for 5-7 minutes. Otherwise, your microwave will do the trick.
Did you make this recipe? Rate the recipe below via the ⭐️ + leave a comment. We love hearing from you! If you share a snap on social, be sure to tag @plantsapalooza and use the hashtag #plantsapalooza so that we can follow along!
📖 Recipe
Butternut Squash Pizza
Ingredients
- 1 (16-ounce) prepared pizza dough (gluten-free if desired)
- 2 cups baby arugula
- 1 cup tofu ricotta cheese recipe below
- ¼ cup hot cherry peppers
- 3 tablespoons balsamic glaze + more for drizzling
Caramelized mushrooms and onions:
- 2 tablespoons vegan butter
- 2 yellow onions
- 1 cup sliced cremini mushrooms
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Roasted Butternut Squash:
- 3 cups diced butternut squash
- 1 tablespoon maple syrup
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ⅛ teaspoon sea salt
Tofu Ricotta
- 1 (8-ounce) package firm tofu
- 1 tablespoon white miso paste
- 1 tablespoon white wine vinegar
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- 1 tablespoon Italian seasoning
Instructions
- Preheat the oven to 425°. Place the butternut squash on a baking sheet lined with parchment paper and drizzle with the maple syrup. Sprinkle with paprika, sea salt, and garlic powder. Transfer to the oven and bake for 20-25 minutes until tender and browned. Set aside.
- While the squash is baking, heat the butter (or broth) in a large skillet over medium heat. Once hot, add in the onion and mushrooms. Cook, stirring frequently, for 15-20 minutes until the onion is caramelized (add in additional broth a little at a time if the pan seems dry). Remove from the heat and set aside.
- For the ricotta, combine all of the ingredients in a large food processor and pulse to combine until the mixture is almost smooth.
- To assemble the pizza, roll out the pizza dough and place on a pizza stone or baking sheet.
- Drizzle the crust with 3 tablespoons of balsamic glaze. Top with spinach, caramelized onion and mushrooms, butternut squash, cherry peppers, and ricotta. Transfer the pizza to the oven and bake for 20-25 minutes or until the crust is golden. Drizzle with additional balsamic and serve.
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