Vegan Butternut Squash Pizza with Cashew Ricotta

Vegan Butternut Squash Pizza with Cashew Ricotta is the perfect cozy pizza recipe. Protein rich chickpea flour crust coated with a balsamic glaze, topped with roasted butternut squash, and garnished with cashew ricotta. Both sweet and savory, this vegan pizza recipe will have you in love at first bite.

Tonight is pizza night on the blog and I couldn’t be more excited. It’s really not just any pizza, but it’s Vegan Butternut Squash Pizza with Cashew Ricotta. I mean can it get any better than that during the cozy season? I think not.

This is most likely the most untraditional pizza, but the flavors just blend together perfectly. It’s sweet from the squash, yet savory thanks to the chickpea pizza crust. I know what you’re thinking…we’re making the crust too? Yes my friends, we are, and it’s a lot simpler than you think.

To give you a brief rundown of this recipe, we start off by preparing + baking the pizza crust, along with the chopped squash + sliced onions. The crust takes about 15 minutes to make and the veggies take about 20, so be sure to use your timer. While those items are cooking, whisk up the balsamic glaze, as well as the cashew ricotta. I will say this about the ricotta, it will thicken the longer it sits in the fridge and that’s a good thing. I personally prefer the ricotta to be baked vs. topped at serving time, but you do you. Once the veggies and the pizza crust is done, brush over the balsamic glaze, the ricotta (or wait until after the oven), and into the oven it goes again for 10 minutes. From there, doll up on the ricotta, fresh sage, and slice it.

 I’ve honestly been waiting weeks for this post to go out and I know I say this a lot, but this is currently my favorite recipe on the blog. It’s such a special recipe that I know you and your whole family will love. 

Why You’ll Love This Vegan Pizza Recipe

• Full of Flavor: The combination in this vegan pizza recipe is sweet + savory.
• Balanced Meal: With the protein & carbs from the protein chickpea crust, the veggie component from the roasted veggies, as well as the healthy fats from the cashew ricotta, this is a well-rounded meal that’s satisfying & nutritious.
• The Perfect Cozy Meal: You will fall in love with this vegan pizza recipe this chilly season.

Ingredients

• Organic Chickpea Flour Crust: This protein pizza crust is made of chickpea flour, tapioca flour, extra virgin olive oil, and filtered water. Nothing too fancy, so that the flavors of the toppings stand out.
• Organic Butternut Squash: It wouldn’t be a vegan butternut squash pizza without it! You can buy a whole organic butternut squash and chop it yourself or you can buy pre-cut organic butternut squash!
• Organic Onion: I used a medium yellow onion, but use what you have on hand!
• Organic Cashew Ricotta: We’ll be using homemade cashew ricotta in place of traditional ricotta to top off this vegan pizza recipe.
• Organic Balsamic Glaze: A concoction of balsamic vinegar, extra virgin olive oil, and pure maple syrup are mixed up to use as the sauce for this recipe.
• Organic Spices: Garlic powder, sea salt, and black pepper, are the spices used to season this pizza recipe. 
• Organic Sage: If you’ve got it, use it for topping! Otherwise, it’s completely okay to leave out.

How To Make

1. Chickpea Flour Pizza Crust. Preheat the oven to 425 degrees F. Cover a baking sheet with baking paper. Add chickpea flour, tapioca starch, and sea salt to taste to a mixing bowl and whisk to combine. Add water at a ¼ cup at a time, whisking thoroughly after each addition so as to avoid lumps. When all water is added, set mixture aside for 5 minutes to thicken slightly (it will still be runny). Pour the dough onto the baking sheet and spread with a spoon to an oval shaped base (5 mm). Bake the crust for about 10 – 15 minutes until the pizza crust is firm but not yet golden brown.
2. Roasted Vegetables. Preheat the oven to 425 degrees F. Add the chopped squash and the sliced onion, to the lined baking sheet. Bake for 20 – 25 minutes, tossing halfway.
3. Cashew Ricotta. In a food processor or high-speed blender, add the vegan ricotta ingredients. Blend until creamy and thick. Place the ricotta in the fridge to thicken up before serving. 
4. Balsamic Glaze. Whisk together ingredients until well combined.
5. Assemble. When the crust is done, spread the balsamic glaze on the pizza crust. Top with the roasted veggies and the cashew ricotta (or wait until after the oven). Bake for an additional 10 – 15 minutes.
6. Serve. Once the pizza is done baking, top with the cashew ricotta, along with fresh sage. Enjoy!

Tips for Making this Pizza Perfectly

• Organic Butternut Squash: You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.  
• Swap the Squash: Not a fan of butternut squash? No worries! Swap for acorn squash or honey nut instead.
• Organic Vegetables: Feel free to add in some veggies! I think topping the pizza with some spinach or kale would be great too!
• Avoid Lumpy Batter: When preparing the pizza crust, first whisk together the dry ingredients, then SLOWLY mix in the water, ¼ cup at a time.
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that your sauce gets smooth.
• Cashew Ricotta: I prefer my ricotta baked when the squash and onions are added onto the pizza for the final 10 – 15 minutes, because it turns into a warm gooey + creamy texture. However, you can certainly enjoy chilled on top!

Storing & Reheating Vegan Pizza

Although best hot & fresh, this Vegan Butternut Squash Pizza with Cashew Ricotta can work for leftovers & meal prep! Just be sure to let the pasta cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer pizza slices to an air-tight glass container in the refrigerator for up to 4 days. 

Freezer Storage. For longer storage, you can store the pizza in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating. 

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the pizza slices to an oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through.

More Butternut Squash Recipes You’ll Love

• Vegan Butternut Squash Skillet Lasagna 
• Butternut Squash Red Lentil Curry Soup
• Vegan Butternut Squash & White Bean Chili
• Vegan Butternut Squash Macaroni and Cheese
• Vegan Autumn Squash Soup
• Butternut Squash Burrito Bowls

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Print