Who said pizza couldn’t be a *fall* food item? I love a good homemade pizza, so I gave this flatbread a fall spin. The sautéed onions, kale, + roasted butternut squash are the best combo — try + see for yourself! Left over butternut squash to use after making your za? Try this recipe next!


  • 1 Whole Wheat or Cauliflower Pizza Crust [we used Sprouted Grain Pizza Crust from Trader Joe’s!]
  • 2 cups Chopped Butternut Squash
  • 2 cups Chopped Kale
  • 1/4 cup Sliced Onion
  • 1/3 cup Shredded Mozzarella Cheese ((eliminate to make vegan))
  • 1 tsp Oregano
  • Olive Oil
  • Salt + Pepper


#1] Preheat your oven to 400 degrees, Chop butternut squash into bite sized cubes, drizzle with olive oil, + add salt + pepper to taste. Add to a baking sheet + roast for 25-30 minutes [until lightly browned].
#2] While butternut squash is roasting, use this time to also bake your pizza crust if required [some crusts you will not need to cook prior to adding the other ingredients!] #3] While butternut squash is roasting, saute onion + kale. Add 1 tbsp of olive oil to a small skillet + add onion. Saute for 5 minutes + add kale, then saute for 1 more minute.
#4] Once the butternut squash is done roasting, you can assemble your flatbread! Sprinkle cheese over the crust + spread squash, kale, + onion evenly over top.
#5] Sprinkle oregano + salt//pepper to taste.
#6] Bake for 5-10 minutes on 350 + ENJOY YOUR ZA! : )

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