Butternut Squash and Walnut Pesto Pizza by Sarah Baker | Mealz

Butternut Squash and Walnut Pesto Pizza

2 Servings

15 min Prep, 20 min Cook

Medium

Contains Nuts

Rating:

This vegan butternut squash recipe will fill you up and keep you satisfied!


Views: 59

Ingredients

  • Bean Sauce:
  • Walnut Pesto:
  • Pizza:

Cooking Stages

    • Preheat the oven to 450.

    • In a food processor, blend the ingredients together for the bean sauce for about 3-4 minutes until smooth.

    • Pour into a tupperware container and set aside.

    • In the same food processor, blend the ingredients together for the walnut pesto for about 5-6 minutes until well blended.

    • Pour into a tupperware container and set aside.

    • Line a baking sheet with aluminum foil and smooth on a film of coconut oil.

    • Set the sprouted tortilla on the baking sheet and spread the walnut pesto on top as the base sauce (make sure this layer is thin).

    • As the second layer, spread the white bean sauce.

    • Place the spinach on top as the third layer.

    • Set the butternut squash slices around the pizza as the fourth layer.

    • Drizzle the Daiya mozzarella cheese as the fifth layer.

    • Place the pizza in the oven and bake for about 15-20 minutes or until crispy, and serve!

    • Notes: If either of your sauces become too thick, you can add a couple tablespoons of water to thin it out.

Nutrition Facts

Serving Size 457.5 g

Amount Per Serving
Calories 718 cals36%
% Daily Value*
Kilojoules 3017 kJ36%
Fat 41.4 g64%
Sodium 1201.6 mg52%
Carbohydrate 52.4 g17%
Protein 35.7 g71%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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