Veggie-Loaded Butternut Squash Pesto Pizza (vegan & grain-free)

5 from 1 reviews



  • 1 package of grain-free pizza crust (I used Simple Mills)
  • Butternut squash:
  • 1.5 cups of roasted butternut squash
  • 1 cup brazil nuts
  • 1/3 cup maple syrup
  • 1/4 cup water (or more to thin out if needed)
  • Toppings:
  • Organic Girl Super Spinach
  • 1/3 cup unsalted chickpeas


  1. Begin making the pesto, add all ingredients to food processor and blend until well combined
  2. Scope into a tupperware and set aside
  3. Prepare pizza crust according to instructions (I used a baking tray and preheated oven to 350 degrees)
  4. Spread butternut squash pesto on top (you may have extra left over)
  5. Followed by spinach and chickpeas
  6. Drizzle with avocado oil or olive oil and baking in oven per instructions
  7. Slice pizza and enjoy!