Butternut Squash Pizza

I’ve been going back through some older recipes from my pre-celiac or “PC days” as Gluten Dude would say and making them over to be gluten-free and dairy-free friendly.  One of my favorites that I used to make all the time was a butternut squash pizza.  I would get the fresh pizza dough from Trader Joe’s or make my own focaccia and throw it together on family pizza night.

Since going gluten-free I haven’t attempted to make my own dough.  Gluten-free baking tends to intimidate me, and these days when I throw together family pizza night it’s usually when I need a quick meal.  I’ve tried a few different ready-made crusts and my favorite has to be Udi’s.  I was always a fan of thin-crust pizza during my PC days, so I like the way the Udi’s crisps up when you bake it.  My family enjoys it too although Jeff would prefer a deep chewy crust on occasion.

The original recipe called for pine nuts, and you could certainly use them but I seem to have a hard time finding pine nuts that are not processed on shared equipment.  So this time I used slivered almonds instead.  Not quite as good, but better than nothing.  Butternut squash are in season.  Mine was a little cutie from the Agritopia Farm down the street.  For anyone reading this who isn’t gluten-free (I know there are a lot of you out there!), feel free to use a regular crust and real cheddar cheese.  The combination of flavors is incredible no matter what diet you’re following!

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Ingredients

  

• 1 small or 1/2 large butternut squash peeled, seeded and sliced thin
• 1/2 onion thinly sliced
• 1 cup sliced baby bella mushrooms
• 1 Tbsp. fresh thyme
• 1 cup chicken apple sausage
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. olive oil
• 1/4 cup slivered almonds or pine nuts
• 1 cup grated cheddar cheese I used goat's milk cheddar to keep it dairy-free
• 1 package Udi's gluten-free pizza crusts

Instructions

 

• Preheat oven to 400 degrees. Combine squash, onion, mushrooms, thyme, sausage, salt, pepper, and oil in a 9x13 pan. Roast for 15 minutes. Remove from oven.
• Place 2 frozen Udi's gluten-free pizza crusts on a baking sheet lined with parchment paper. Top with roasted vegetable mix, sprinkle with almonds and cheese. Bake 10-12 minutes. Cut and serve.

How do you like to top your pizza?

Disclosure: Udi’s sent me a box of products to play around with although I already had these crusts in my freezer.