Fall Inspired White Pizza

VG - GF - RF
Serving Size:

Vegan and gluten free, this fall inspired white pizza is loaded with cheesy cashew cream sauce, caramelized onions, sautéed kale, and roasted butternut squash. Making it the perfect easy weeknight meal!

  • 1 store bought gluten free crust (I used Eat Banza)
  • 1 1/2 cups of Cashew Alfredo Sauce (plus more if you have a larger crust)
  • 2 tbsp extra virgin olive oil
  • 1 cup cubed butternut squash
  • 1 cup sliced tuscan kale
  • 1/2 large sliced yellow onion
  • Salt and pepper

Serving Suggestion:

Serve hot topped with any additional toppings you want! This pizza is completely customizable!

How To:

  1. Start by preheating your oven according to pizza crust package directions.
  2. Then, to a lined baking sheet, add.your cubed butternut squash, top with 1 tbsp of extra virgin olive oil, salt and pepper and stir until squash is coated. Once the oven is done preheating, place your butternut squash in the oven and roast for about 30 minutes, or until squash is soft and slightly golden brown.
  3. While squash is roasting prepare your onions. To a medium sized skillet, add 1 tbsp of extra virgin olive oil and heat on medium. Once warm, add your sliced onions and cook for 4-5 minutes, stirring throughout until onions are soft and slightly caramelized.
  4. Then, to the same skillet, add your tuscan kale, salt and pepper and stir. Cook for an additional 2-3 minutes or until kale is soft and tender.
  5. Next, prepare your cashew Alfredo sauce according to the directions listed on the link in the ingredients list or using the link here: Alfredo Sauce.
  6. Once your butternut squash is done roasting, remove from the oven.
  7. Take your pizza crust out of the package and top with a generous scoop of Alfredo sauce, then layer on the onions and kale and top with butternut squash. Bake according to pizza crust package directions, I had my pizza in for about 12-15 minutes.
  8. Remove from the oven, serve hot and enjoy! 

a sip

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