I love butternut squash, so this thin-crust dairy-free pizza is one of my favorite dishes. If you insist on using real cheese, put 1 cup of grated Cheddar instead of the nutritional yeast flakes. The crust recipe usually produces more crust than needed: just freeze the unused portion for your next pizza.
Butternut Squash and Kale Pizza, Dairy-Free
By January 18, 2012Published:
- Cook: 20-25 mins
I love butternut squash, so this thin-crust dairy-free pizza is one of my favorite dishes. If you insist on using real cheese, put 1 …
- For the crust:
- 2 cups Whole wheat flour
- 1 cup Oatmeal Ground or oat flour
- 1/2 tsp Salt
- 1/3 cup Olive oil
- 1/2 cup Water
- For the toppings:
- 1 medium Onion thinly sliced into rings
- 1/4 small Butternut squash (about 1/2 lb), peeled, seeded and very thinly sliced
- 3 Kale leaves stalks removed, leaves finely diced
- 6 sprigs Fresh thyme
- 4 tbsp Olive oil
- Sea salt and pepper
- 1/2 cup Nutritional yeast flakes
- Preheat oven to 400ºF.
- Combine the flour, oatmeal and salt in a bowl. Blend in the oil, then add the water. Mix well. Working on parchment paper, roll the dough out into a 14-in. circle. Place the paper with the dough on a baking sheet and slide the paper out.
- In a small saucepan, cover the kale with 1/2 cup of water. Bring to a boil. Simmer for 3-4 minutes, until soft. Drain the water.
- In a large bowl, toss the onion, squash, kale, thyme, oil, salt and pepper. Fold in the nutritional yeast flakes.
- Using a spoon, put squash and kale mixture onto the pie crust, leaving a 2-in. border. Fold the border of the crust over the squash mixture.
- Bake until the crust is golden brown and the vegetables are soft, 20 to 25 minutes. (Check at 15 minutes to make sure the crust isn't getting too dark. If it is, cover with foil for the remaining baking time.