Vegan Pizza With Apple, Butternut Squash and Caramelized Onions Recipe (2024)

A perfect week night dinner that left plenty of leftovers, and it reheats fine. The preparation was pleasant and satisfying, and the pizza was terrific. I made it with whole wheat crust, which I think suits the squash particularly well. Loved it.

Made this last night and I thought it was a wonderful. The only part that wasn't a hit with the husband was the apple. I bet this would be delicious with seared, garlicky mushrooms instead of the apples. I'll try that next time.

In response to baubie: most stores sell it already pre-cubed in the produce dept. if you can't find it, ask at the store, I've yet to find a store that doesn't carry it. If you can't find it, simply peel the skin with a vegetable peeler, slice it, whichever way it easier. When you get to the seeds, scoop them out. Make the cubes uniform size for even cooking, even if store bought. Make sure they don't look slimy if store bought.

Cut the apples into smaller pieces. Go a bit easier on the salt. Serve with a balsamic reduction to drizzle on top.

I sliced the apples thinly as directed - but the picture shows dice. I think diced would be better as I did not notice the apples after cooking. I would also slightly reduce the garlic in the puree

This was really good. The bean puree really made it - however the garlic flavor was a bit too pronounced. Next time I would use smaller garlic cloves or 1 big one.

I liked this pizza a lot, though I found the bean puree too salty. I'll use just a 1/2 tsp of salt next time. Also only used one clove a garlic which was enough in my opinion.

I've made this several times in the last month with great results. I've doubled it, made it in a half-sheet and cut into small squares for two different parties. Both times it was wildly successful. Sometimes I've swapped out the apple slices for deeply roasted mushrooms and honestly, I think I like that better. I've been adding a scant sprinkle of romano cheese at the end.

Lovr the bean purée as the base. I avoid gluten and adore the My Bread pita/flatbread. They are frozen and as I take out the number I will use, I rub a little olive oil over the top as it thaws.

Made this on homemade crust, using acorn squash prepared as described, and gala apple cut into chunks of approximately same size (following suggestion of accompanying photo, not slicing as per text), and the result was quite good. Two important notes: (1) the amount of bean purée produced by the recipe far exceeds what is needed (about 2X), and (2) it doesn't take anywhere near 20-30 min to sauté a single thinly-sliced onion as described--at most, a third of the time is required.

Parm curls added after cooking instead of seasoning with salt. Outstanding!

I found it much more efficient to start with step 3. I can do steps 1 and 2 while the squash bakes.

how do you prepare the squash if you you buy it whole. I don't have the strength to cut into a squash without par-baking it to soften the outer skin.

How much pizza dough is recommended? A pound of dough seems pretty dough-heavy. I would rather do at least partly whole wheat and will need to make it. The 9 by 13" pan converts quite well to a 12" round pan. The picture also looks non-rectangular. This recipe looks great.

Very tasty; though a little salty. Half the oil (or less) was plenty in all applications here, and my squash cubes were done in ~15 minutes so watch them if you set the full timer. I used avocado oil instead of olive because the smoke point of olive oil is only 350. I might call this white bean & butternut flat bread to avoid setting expectations of typical pizza. Would be delicious with a balsamic reduction drizzle. I will make this one again.

I make this all the time in the fall and winter. I use the food processor to slice the squash, onion, and apple. I leave the peel on the Granny Smith apple. Delicious and beautiful!

A lot of work for a weeknight dinner, and delicious!

Very tasty recipe, although I added gorgonzola, so not quite vegan. But I will make this full vegan for thanksgiving leftovers in the neighborhood . The cannelliini bean puree is great on it's own like hummus.

I adore this pizza; it's a luxurious weekend treat, especially for a dairy-free diet. Trust me: It's worth the effort of making the pizza dough and the bean spread, caramelizing the onions, and roasting the squash. Like others, I reduce the salt in the bean spread by 1/2 and I find I need the 2tbsp water in it too. Doubling the onions and adding a good balsamic drizzle when it comes out of the oven -- chef's kiss. Leftovers are great for lunch with an arugula salad.

I didn’t add the apple because I forgot. Added feta too and followed comment advice to drizzle balsamic glaze. Tasty - and quick!

Second time making this, Love it! This time i didn't add any salt. I added goat cheese half way through the baking, Then added slivered pickled beets after baking! Yummmm

Enjoyed it. Hubby and I liked it. Kids wouldn’t touch it because it was too different. Maybe next time. Very filling and good flavor. Added an Ethiopian spice blend to it to kick it up a little. Can play around with it, but good base. May try the balsamic as well for next time.

I would not make this again. Super starchy and bland.

Halved the bean mixture which was plenty for us. Delicious and healthy, too! We didn’t miss the tomato sauce or cheese one bit.

This pizza was a labor of love, but it was so worth it. I would recommend leaving the spinach off of it (burns easily) and I would finish it off with some spicy honey or a balsamic glaze once it is out of the oven.

I found this underwhelming, but my partner loved it. I’m a tomato sauce lover, so that may be why I just can’t get behind a creamy pizza sauce (vegan or not). I made King Arthur Baking’a sourdough pizza crust and it worked really well for this recipe. At the end of the day, this was an easy Friday night meal that everyone else enjoyed.

Made for my Australian vegan friends and it was a hit. I will definitely make this again.

I was a little sceptical but this was a winner for me. I did add crumbs of blue cheese but no too much to over power the other ingredients. Make sure you taste the bean purée and season until it tastes how you like it.

Love this pizza! I used chopped kale that had been massaged with salt and olive oil instead of spinach as there was a lot in my garden and precooked the crust on the grill and finished on the grill later. I didn’t use apples as I didn’t have any but will try next time.