Winter Pesto Pizza w/ Roasted Butternut Squash, Caramelized Onion, Arugula + Pomegranate (Paleo/GF/ DF)
Healthy Recipes
Is it just me or does pizza never get old?
Pretty sure the majority of us are in mutual agreement that the answer is no 🙂
But I think most of us can concur while we love the taste and ritual of indulging in a slice (or four), we could stand to pass on that full, lethargic and bloated feeling or cheese-induced breakout that typically follows.
Whatever your pizza woes (or wants) are, I’ve got answers — in the form of this wintery pesto paleo pizza with roasted butternut squash, caramelized onion, almond milk ricotta cheese, arugula and pomegranate seeds.
It’s incredibly…
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Seasonal
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Flavorful
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Comforting
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Healthy
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Nutrient-dense
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Savory and sweet
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Bright
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Crispy
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Delicious
This pie is also friendly to all sorts of gut imbalances like candida, leaky gut and SIBO as well as dietary restrictions like gluten-free, dairy-free, celiac, vegetarian, Whole30 and paleo.
It contains a ton of nutrients crucial to balancing out your system in the winter like magnesium-rich pumpkin seeds (promotes sleep and combats stress), fiber-filled butternut squash (hello optimal digestion), pomegranate seeds abundant in immunity-boosting vitamin c, and arugula bursting with chlorophyll (which is extremely cleansing and detoxifying).
Plus it just tastes DAMN good, plain and simple.
Winter Pesto Pizza w/ Roasted Butternut Squash, Caramelized Onion, Arugula + Pomegranate
Consider this healthy pizza your new winter weekend go-to. It's seasonal, delicious, fun to make (perfect for a date-night in or pizza party) and will leave you with plenty of energy and vibrancy to fully enjoy the rest of your holiday season.
Ingredients
Crust Ingredients:
- 2 cups tapioca flour (or sub 2 ⅓ cups Bob's Red Mill Paleo Baking Mix)
- ⅓ cup coconut flour
- ¼ cup olive oil
- 1 egg
- ½ - 1 cup water
- Parchment paper + rolling pin (or wine bottle -- yes for real)
- Pizza Crust Hack -- Don't feel like making your own crust? Try this cauliflower crust instead.
Pumpkin-Seed Pesto Ingredients:
- 1 Tbsp minced garlic
- 2 cups basil
- ½ cup extra virgin olive oil
- ¼ cup arugula
- ¼ cup sprouted pumpkin seeds
- juice of 1 lemon
- 1 tsp sea salt
- cracked black pepper
- Pesto Hack -- You can purchase pesto to save time, just be wary of added cheese/dairy
Topping Ingredients:
- 2 cups butternut squash, peeled and chopped
- ½ sweet onion, thinly sliced
- 4 tbsp olive oil
- 1 tsp minced garlic
- 1-2 cups fresh spinach or arugula
- 1 tbsp lemon juice
- Kite Hill Almond-Milk Ricotta Cheese
- ¼ cup pomegranate seeds
- Extras - Sea Salt, Chile Flakes, Black Pepper, olive oil + more garlic
Preparation
- Preheat oven to 425 and roast chopped butternut squash and sliced onion for 30 minutes with some olive oil, garlic, sea salt and pepper, flipping halfway through
- While veggies are roasting get your crust ready by first lining two large baking pans or cookie sheets with parchment paper
- In a bowl mix together the crust ingredients, adding enough water until the consistency is thick and doughy
- Sprinkle additional coconut flour on a new piece of parchment paper, then spread out half of the dough mixture. Place another sheet of parchment on top and roll out until very thin with a rolling pin (or wine bottle, which is fo reals what we do ;)). Repeat with the other half of the dough. It should make two large pizza crusts
- Place on the parchment lined pan and bake at 450 for 15 minutes (you can keep the veggies in at this heat for a bit if they're still roasting)
- Drink some of the wine you used as your rolling pin or mocktail of choice 😉
- While crust is baking add all of your pesto ingredients into a food processor or high speed blender and mix, then set aside
- When crust is done, remove from oven and immediately turn oven down to 400 degrees
- Top crusts with olive oil, garlic, pesto sauce, roasted butternut squash, caramelized onion and cheese. Leave out the pomegranate seeds and arugula + lemon until the end, you don't want it to cook. Put pizzas back in oven and cook at 400 for about 30 minutes or until lightly brown and caramelized
- Drink more wine or mocktail. Toss arugula lightly in olive oil, lemon juice, salt and pepper. Top on pizza with pomegranate seeds when done cooking.
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