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.
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.
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. No matter, the combination of flavors is incredible!
- 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
- 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 gluten-free pizza?
Disclosure: Udi’s sent me a box of products to play around with although I already had these crusts in my freezer.