Vegan Squash Pizza with Rosemary Tahini
Plain Crust Pizza

Plain Crust Pizza

Vegan Squash Pizza with Rosemary Tahini

This easy vegan pizza is the perfect winter weeknight dinner. 

Cook Time: 30 MINUTES

Serves: 2 PEOPLE


  • 1 Banza pizza crust
  • 1 cup butternut squash, cut into .5” pieces (or sweet potato
  • 1 tbsp maple syrup 
  • ½ tsp nutmeg 
  • ¼ cup pecans, roughly chopped 
  • ¼ cup tahini 
  • 1 tbsp fresh rosemary, minced
  • 2 tbsp fresh squeeze lemon juice (about 1 lemon)  
  • ¼ cup pomegranate seeds 
  • Small handful of micro greens, arugula or herbs


1. Prepare Ingredients: Preheat oven to 400°F. 

2. Saute Aromatics: Heat 1 tbsp olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add squash and cook until beginning to soften, 6-8 minutes. Add maple syrup, nutmeg and 1 tsp salt and continue to cook until squash is coated and lightly caramelized, 3-5 minutes more. Remove from heat and gently mash half of the squash with a fork. 

3. Bake Pizza: Spread butternut squash over pizza crust. Top with pecans. Bake pizza directly on middle oven rack for 10-15 minutes, or until crust is golden. 

4. Make Rosemary Tahini: While pizza bakes, in a small bowl combine tahini, rosemary, lemon juice and 2 tbsp water. Whisk until it softens, adding up to 1 more tbsp water as needed. It should be thick but drizzle consistency. 

5. Finish Pizza: Top flatbread with greens, rosemary tahini drizzle, and pomegranate seeds.