Spinach Pizza Crust with Butternut Squash

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Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 8
Spinach Pizza Crust with Butternut Squash
Health Highlights


1 packet (individual) Yeast, active dry (for the dough)
2 tbsp Honey (for the dough)
1/4 cup Water (warm, for the dough)
1 1/2 cup Spelt flour (for the dough, plus extra for rolling)
1 cup Rolled oats, dry (for the dough)
1/2 cup Flaxseed meal (ground) (for the dough)
1 tsp Salt (for the dough)
3 cup Spinach (for the dough)
1 cup Rolled oats- Gluten Free (for the dough)
1 package (227g) Cremini (Italian) mushroom (sliced)
1 onion(s) Sweet onion
2 tbsp Balsamic vinegar
100 gm Asiago cheese, President's Choice (shredded)
2 cup Butternut squash (roasted)
2 tbsp Sage, fresh (chopped)
1/4 cup Pumpkin seeds (pepitas)


To prepare the dough:
In a bowl, combine warm water (make sure it’s pretty darn warm!), yeast and agave. Stir and let sit for 5-10 minutes until it is foamy.

In the food processor*, pulse the spinach until finely chopped, add in dry ingredients, and pulse with spinach until loosely blended. When the yeast is ready, add it through the feed tube, while pulsing. Blend it all for a couple of minutes, until the dough is all in one ball. Transfer to a bowl, cover and let sit for 30-60 minutes. When the dough is ready, roll it out!

Preheat oven to 400 degrees.

Saute sliced onion at a low temperature for about a half hour.

When onion is cooked, blend 1 cup of cooked onion with balsamic vinegar (I used my immersion blender)

To prep the squash: Remove pulp and cut into slices Roast in a 400 degree oven for 20 minutes, turning half way. Let cool, slice into cubes, removing skin.

Saute mushrooms with a little salt and pepper, stirring occasionally, for a half hour, at a low heat. Shred cheese (or skip cheese, to veganize!)

Put it all together!

Spread onion puree evenly on crust.

Place any other remaining onions on dough. Sprinkle sage.

Top with remaining ingredients except pumpkin seeds.

Bake for 15 minutes (or longer, depending on how thick your crust is).

Sprinkle with pumpkin seeds.


Nutrition Facts

Per Portion

Calories 378
Calories from fat 107
Calories from saturated fat 28.3
Total Fat 11.9 g
Saturated Fat 3.1 g
Trans Fat 0
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 1.9 g
Cholesterol 12.5 mg
Sodium 406 mg
Potassium 665 mg
Total Carbohydrate 57 g
Dietary Fiber 10.2 g
Sugars 8.6 g
Protein 15.7 g

Dietary servings

Per Portion

Grain 2.6
Meat Alternative 0.4
Milk Alternative 0.3
Vegetables 2.1

Energy sources


Meal Type(s)