This hearty pizza recipe from Independence LIVE’s weekly Healthy Cooking Class tastes even better than it looks! The creamy butternut squash sauce adds color, flavor and a sweet and savory base to the pie, while the broccolini, red onion, and chickpeas add texture. This is a healthy, plant-based meal that your whole family can enjoy while getting their daily dose of fiber and protein at the same time!
Butternut Squash Veggie Pizza – 8 servings
Ingredients:
1-1/2 cups broccolini, chopped, large stems removed
1/2 red onion, chopped
1/2 cup cooked chickpeas, rinsed
1 tsp oregano
6 ounces store-bought pizza dough
1/2 parmesan cheese
1 cup butternut squash sauce (recipe below)
Directions:
- Preheat oven to 425 degrees F.
- Roll out pizza dough onto a parchment-lined baking sheet.
- Top with 1 cup sauce, veggies and chickpeas. Top with parmesan cheese.
- Transfer to oven and bake for 15 minutes, or until crust is crispy.
Butternut Squash Veggie Pizza Sauce
Ingredients:
3 cups butternut squash, cubed (1/2 small)
3 cloves garlic, whole, skins removed
2 tbsp. olive oil
1 tbsp. maple syrup
Directions:
- Preheat oven to 400 degrees F.
- Add cubed butternut squash and peeled garlic to a baking sheet and drizzle
with 1 tbsp. olive oil. Toss to combine.
- Bake for 15-20 minutes or until squash is tender.
- Transfer squash and garlic to a blender or food processor. Add remaining 1
tbsp. olive oil and maple syrup. Puree until creamy and smooth (should not
be pourable). Set aside.
Nutrition Information (amount per serving) Calories: 229; Fat: 7g; Sodium: 185mg; Carbs: 36g; Fiber: 6g; Protein: 8g; Cholesterol: 6mg