Craving pizza but looking for a healthier option? I’ve got the perfect solution for you and there’s no requirement to make a homemade crust! This roasted vegetable butternut squash tortilla pizza uses a tortilla as the “crust” with toppings that are the perfect blend of two of my favorite flavors. These tortilla pizzas are the perfect dinner idea for a busy weeknight or lazy Friday night in!
I admit, I crave pizza probably a little too much. Sometimes I splurge and go for the real deal, but other times, I make it at home for a healthier version. I usually end up making my own crust, either from a premade mix or dough recipe, but what do you do when you just want to focus on the toppings?
Use a tortilla for your crust for the perfect flatbread pizza! It holds together nicely, and is the perfect base for all of your favorite toppings.
Related: Clean Green Cauliflower Crust Pizza
You could go traditional with a classic red sauce, mozzarella and fresh basil, but I chose to fuse two of my favorite pizza flavors together into one for a delicious Fall-inspired slice.
When I was in college, I would frequently feast on the roasted vegetable pizza from California Pizza Kitchen. Thinking I was being “healthy”, I would get my order to go and before I knew it, it would be gone before I even got home. I would sneak piece after piece on the drive home because I just couldn’t resist a warm pizza (with wheat crust, I must add)!
Fast forward a few years after that, and I found my second pizza obsession at a restaurant in Carmel-by-the-Sea, California called La Bicyclette. They have a wood-oven fired pizza with a squash base that is to die for. It’s on my “must” list every time we in Carmel for a family vacation.
Since I can’t indulge in pizza every night, it was time to create a healthier slice that would satisfy my cravings with flavors that highlight the Fall season.
Related: What’s in season? Fall Produce Guide
Seems like I’m not the only one that craves a healthier pizza. I recently took a poll on Instagram asking which recipes you would like me to “makeover”, and pizza was at the top of the list!
Here are a few tips for a healthier pizza:
- Go heavy on the veggie toppings. Cut down on saturated fats by reducing or eliminating meat toppings and instead, go for more nutritious veggie toppings
- Choose a tomato, pesto or veggie-based sauce instead of white (cheese) sauce
- Go light on the cheese or opt for a minimally processed vegan cheese (my favorite is Miyoko’s mozzarella cheese)
- Swap the carb-heavy crust for something lighter, like a gluten-free or whole wheat tortilla
This roasted vegetable butternut squash tortilla pizza will satisfy all of your cravings, from pizza to Fall flavors! The roasted vegetables and butternut squash sauce can even be made ahead of time to simplify things on a busy weeknight.Print
This roasted vegetable butternut squash tortilla pizza will satisfy all of your cravings, from pizza to Fall flavors! The roasted vegetables and butternut squash sauce can even be made ahead of time to simplify things on a busy weeknight.
- 2 gluten-free or whole wheat tortillas
- ½ cup vegan mozzarella cheese (could sub for fresh mozzarella cheese)
- ½ red onion, thinly sliced
- ½ cup frozen corn
- 1 head broccolini, trimmed and halved
- 2 Tablespoons avocado oil
- 4 sundried tomatoes, chopped
For the butternut squash sauce:
- 2 cups cubed butternut squash
- 1 small garlic clove
- 1 Tablespoon maple syrup
- Salt and pepper, to taste
- Preheat oven to 425 degrees.
- Add the red onion, frozen corn, broccolini, butternut squash and garlic clove to a parchment paper-lined baking sheet.
- Drizzle with avocado oil and sprinkle of salt; gently toss to coat.
- Roast for about 15 minutes (the butternut squash may need a few minutes longer; needs to be fork tender).
- Remove and reduce oven temperature to 375 degrees.
To make the sauce:
- Add the roasted butternut squash, garlic clove, maple syrup, salt and pepper to a blender.
- Blend until smooth (you can add water if needed to get things moving).
- Spread the butternut squash puree evenly on top of two tortillas.
- Top with roasted veggies, sundried tomatoes and small pieces of the mozzarella cheese.
- Place onto a baking sheet and bake in the oven until the edges of the tortilla are golden brown and the cheese is melted, about 10 minutes.
- Slice and enjoy!
Keywords: pizza, healthy swap, gluten free, vegan, roasted veggies, butternut squash, quick dinner, weeknight dinner, fall recipe, tortilla pizza
I hope you love this one as much as I do!