Smashed Butternut Squash Pizza

This Smashed Butternut Squash Pizza is completely flourless, impossibly crispy on the edges, and here to redefine pizza night! It holds its shape, satisfies every pizza craving, and somehow tastes even better than traditional dough.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings slices

Calories 163kcal

Author Julia Maz

Ingredients

1 medium butternut squash
2 tbsp olive oil
1 tsp Italian seasoning
2 tbsp vegan mozzarella cheese, shredded
½ cup vegan parmesan cheese, grated
¼ cup sun-dried tomatoes, drained and sliced
1 tbsp balsamic glaze, for drizzling
2 tbsp fresh basil leaves, finely chopped

US Customary - Metric

Instructions

Peel your butternut squash thoroughly, then slice the neck into even rounds (about ½-inch thick). Trim or halve the pieces as needed so they are ready to form your crust shape.
1 medium butternut squash, 2 tbsp olive oil
Line a baking sheet with parchment paper. Arrange the squash pieces close together in a circle or a pretty flower pattern to form the base of your pizza. Drizzle with olive oil and bake at 400°F (200°C) for 20–25 minutes until fork-tender and lightly golden.
Remove the tray from the oven. Place a second sheet of parchment paper over the hot squash pieces. Using the flat bottom of a drinking glass or jar, firmly press down and smash the squash into a thin, continuous, flat crust layer. Gently peel off the top parchment paper.
Scatter the dairy-free parmesan generously all over the crust, then add the dairy-free mozzarella right in the center for that extra melty bite. Sprinkle the Italian seasoning evenly over the cheese, and arrange the sliced sun-dried tomatoes across the top. Return to the oven and bake for another 12–15 minutes, until the cheese is bubbly, melted, and the edges are beautifully crisp.
1 tsp Italian seasoning, 2 tbsp vegan mozzarella cheese, shredded, ½ cup vegan parmesan cheese, grated, ¼ cup sun-dried tomatoes, drained and sliced
Finish the hot pizza with a glossy drizzle of balsamic glaze and fresh basil ribbons. Let it rest for 2–3 minutes to set, then slice with a pizza cutter and enjoy!
1 tbsp balsamic glaze, for drizzling, 2 tbsp fresh basil leaves, finely chopped

Video

Notes

🔀 Recipe Variations

🌶️ Spicy Hot Maple Drizzle Swap the balsamic glaze for warm pure maple syrup whisked with a pinch of red pepper flakes or sriracha right before serving. That sweet, fiery kick cuts through the rich roasted squash brilliantly.

🍄 Garlic & Sautéed Mushrooms Add a layer of thinly sliced, pan-sautéed cremini or shiitake mushrooms along with a pinch of garlic powder before the final bake for deep, savory autumn umami.

🌿 Classic Margherita Style Skip the sun-dried tomatoes and top the smashed base with a spoon of rich marinara, halved cherry tomatoes, and extra dairy-free mozzarella, finished with plenty of fresh basil.

🧅 Caramelized Onion & Walnut Crunch Scatter slow-cooked caramelized onions and toasted chopped walnuts over the dairy-free cheese before baking. The contrast between soft squash and nutty, crunchy edges is pure comfort.

🫙 Storage & Make-Ahead

🧊 Storage

Store any leftover slices in an airtight container in the refrigerator for up to 3 to 4 days. Keep the balsamic glaze and fresh basil separate if possible so the crust stays firm. To reheat and bring back that crispiness, pop the slices into a preheated oven or toaster oven at 375°F (190°C) or into an air fryer for 4–5 minutes. Avoid using the microwave, as it will make the squash crust soggy.

⏳ Make-ahead tip

You can roast and smash the butternut squash base up to 2 days in advance! Keep the smashed layer tightly wrapped on its parchment paper in the fridge. When you’re ready for pizza night, simply transfer the cold base to a baking sheet, add your dairy-free cheeses, Italian herbs, and sun-dried tomatoes, and bake straight from the fridge until hot, bubbly, and crisp on the edges.

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