Print Recipe

Autumn Veggie Pizza

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Squash, Butternut Squash, Brussels Sprouts
Keyword: vegetarian, Soy Free
Servings: 2


  • 1 pizza crust
  • 1 cup butternut squash or pumpkin puree
  • 3 cups roasted veggies of choice Brussels sprouts, delicata squash, butternut squash, etc.
  • 2 cups goat cheese or vegan cheese of choice
  • ¼ red onion thinly sliced
  • ½ cup microgreens or arugula

Optional Topping

  • 1 box Dr. Praeger’s Kale Puffs


  • If using, cook Dr. Praeger's Kale Puffs according to package directions.
  • Preheat oven to 450F. Line a baking sheet with parchment paper, or add a pizza stone to the oven to preheat.
  • Build pizza: spread a thin layer of butternut squash or pumpkin puree onto an unbaked pizza crust.
  • Top with roasted veggies, Kale Puffs, if using, and cheese.
  • Bake pizza for 10-15 minutes, or until cheese is melted and bottom of crust is golden.
  • Remove from oven and garnish with microgreens or arugula and red onion. Cut into slices.