These individual pizzas are the cutest thing you’ll eat all year! Discs of roasted butternut squash serve as a healthy and gluten-free alternative to traditional crust, and they can be topped with all of your favorite pizza toppings. Barbecue “chicken” pairs especially well with roasted squash—it’s a win-win!
1 large butternut squash, skin on, 1″ slices
2 tablespoons extra virgin olive oil
1 teaspoon dried thyme
salt and pepper to taste
¼ cup barbecue sauce, plus more for the crust
3 tablespoons vegetable broth
1 cup dried soy curls (for gluten free, use extra-firm tofu or tempeh)
¼ cup thinly sliced red onion
½ cup shredded Daiya Jalapeno Havarti or any vegan mozzarella
2 tablespoons roughly chopped fresh cilantro
Preheat oven to 425 degrees.
Toss the squash slices in olive oil, thyme, salt, and pepper. Roast on a baking sheet for 20 minutes until tender and cooked through.
While the squash is cooking, prepare the soy curls. Combine the barbecue sauce and broth in a medium pot and bring to a boil. Reduce to a low simmer and add the soy curls. Toss to coat, and cook until all of the liquid has been absorbed. Continue to sauté until crispy. Season with salt and pepper.
Top each roasted squash disc with barbecue sauce, soy curls, red onion, and cheese. Return to the oven to cook just until the cheese has melted, 5 minutes. Sprinkle with cilantro and serve.
Carly has been vegan since 2000; she is a wife, mother and professional baker raising her vegan family in Portland, Oregon. Her favorite foods include Ethiopian and anything with peanut butter. You can find more of Carly’s recipes at A Profound Hatred of Meat.