Food is art, and pizza crust is a blank canvas. This yummy Asparagus & Butternut Squash Pizza Topped with Candied Pecans & Raisins is gluten-free, dairy-free and uses grated butternut squash instead of cheese. How genius is that?! It’s sweet n’ savory and simple to make—one your family will love! We used Glutino gluten-free pantry pizza crust for this recipe. If you want to make your own pizza crust, try this Gluten-Free Deep Dish Pizza Dough recipe. Making dough from scratch is always best.
First make the gluten-free pizza crust. Pour ½ the Gluten-Free Pantry’s French Bread & Pizza mix and yeast into a large bowl. Then add all other pizza crust ingredients. Beat by hand for 2-3 minutes until your mixture is lump-free.
On lightly oiled cookie sheet spread out dough/batter to desired thickness. Bake for 15 minutes. While crust is baking, prepare toppings.
Grate butternut squash—wash and slice acorn squash in half. Use a spoon to scoop out seeds. Using a hand held cheese grater, grate the acorn squash till shredded (skin and all). If you have a Cuisinart, it speeds up the process.
Caramelize nuts—add maple syrup and pecans (or nuts of your choice) into small saucepan. Heat on high till maple syrup bubbles for 1 minute. Stir-in 2 tbsp of brown sugar. Remove from heat and pour onto parchment paper. Let cool and break apart with knife. Set aside.
Top pizza—remove pizza crust from oven—it should be well set. Drizzle olive oil atop crust. Sprinkle pumpkin pie spice, smoked paprika & crushed garlic evenly atop crust. Then add grated squash, asparagus and candied almonds/raisins. Bake for 15 minutes or until pizza crust is browned and toppings are toasty.
Remove, pizza from oven. Sprinkle with fresh-diced arugula. Slice, serve & enjoy!
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