Yummy pizza for the fall. One of my favorite pizza crust brands to use in this recipe is Banza- it is both gluten free and vegan and made of chickpeas making it higher protein and lower carb option. Make this is the perfect sweet and savory pizza for a filling appetizer or on the side of your dinner!
Butternut Squash Pizza with Rosemary, Pomegranate and Crispy Kale
Ingredients
- 1 pizza crust Banza
- 1/2 cup pizza sauce Raos
- 1/2 package of mozzarella Miyokos
- 1 cup curly kale
- 1 cup butternut squash cubed
- 1/2 red onion sliced
- 4 springs rosemary
- 1/2 cup pomegranate seeds
- 1 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- coat butternut squash in olive oil, salt and pepper and roast on a parchment lined baking sheet at 400 for 25 minutes
- spread pizza sauce evenly across the pizza crust
- top with mozzarella, butternut squash, kale and red onion
- bake at 400 for 10-15 minutes
- top with rosemary and pomegranate seeds & enjoy!
