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Rainbow Butternut Squash Pizza

This recipe has earned a pizza my heart (get it?...cuz it's a heart-shaped pizza...)

Spring is here at last, so I made a rainbow butternut squash crust pizza to celebrate! I only have a heart-shaped pizza pan (found it at Goodwill - I have found so much great kitchen ware there by the way), so there is no reason it is heart-shaped, but it certainly makes it more fun! It was so good and super easy! I have been wanting to try making my own pizza crust for a while and am so happy that it turned out so well.

Here’s how:



1 cup cooked and mashed squash (I used a microwaveable package that was actually exactly 1 cup!)

3/4 cup flour and a few tbsp to thicken if needed

1 egg

1-2 tbsp olive oil

1 tsp dried basil

1 tsp dried oregano

Dashes of salt and pepper

Rainbow toppings:


Multicolored carrots

Multicolored peppers



Cauliflower rice

Purple onions



1. Preheat oven to 375 F and line a baking sheet with parchment paper.

2. Mix all ingredients in a bowl (or blender) until you have a dough-like consistency, then spread onto your baking sheet.

3. Cook for 20-25 min.

The cooked pizza crust!

4. If you’re saving the crust overnight like I did, wrap with plastic wrap and refrigerate. Otherwise, flip the crust, spread your sauce (I used Trader Joe’s vegan kale cashew and basil pesto), and add toppings.

5. To make the rainbow, arrange the toppings by color. Cook for about 10-15 minutes or until the toppings are cooked to your liking.

6. If you want to add an egg, crack it on top of the pizza when there is about 5 minutes left until the pizza is done.

7. After cooking, add fresh basil, EBTB seasoning, nutritional yeast (I recently tried this after being skeptical of it for a while, and it’s so tasty!), avocado slices, and sunflower seeds.

8. Enjoy your homemade pizza!


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