Butternut Squash Pizza Salad with Basil Pesto

Angelique, The Vegan Hunter, puts a creative plant-based twist on pizza with this Butternut Squash Pizza with Basil Pesto, featured on the new season of New Day New Chef. Instead of a traditional dough crust, this recipe uses roasted butternut squash combined with flaxseed, almond flour, cassava flour, and seasonings to create a flavorful, nutrient-rich pizza base that’s both satisfying and unique.

Once baked, the crust is topped with a vibrant homemade basil pesto made with fresh basil, garlic, pine nuts, nutritional yeast, and olive oil. Fresh arugula, olives, and tomatoes add color, texture, and bold Mediterranean-inspired flavors, creating a pizza that’s as beautiful as it is delicious. The combination of savory pesto, fresh vegetables, and naturally sweet butternut squash makes every bite a perfect balance of flavor and freshness.

This inventive recipe showcases how plant-based cooking can transform familiar comfort foods into something completely new while still delivering the flavors people love. It’s a great option for anyone looking to add more vegetables to their meals or experiment with creative pizza alternatives.

Watch the full new season of New Day New Chef on UNCHAINEDTV for more innovative plant-based recipes, cooking tips, and culinary inspiration from chefs and food experts around the world..

Watch the full new season of New Day New Chef on UNCHAINEDTV for more delicious recipes, culinary inspiration, and plant-based cooking tips from chefs and food experts from around the world.

Print Recipe

Butternut Squash Pizza Salad with Basil Pesto

Servings: 4 people

Author: Angelique, The Vegan Hunter

Ingredients

Butternut Squash Crust

• 2 tablespoons whole flax seeds blended or ground
• 4 tablespoons water
• 1 medium butternut squash roasted and cooled
• 3/4 cup almond flour
• 1/2 cup cassava flour
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt

Basil Pesto

• 2 cups fresh basil
• 1 garlic clove
• 2 tablespoons pine nuts
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil
• 2 to 4 tablespoons water as needed to blend

Toppings

• 2 cups arugula
• 1/2 cup olives sliced or halved
• 1 cup tomatoes sliced or chopped

Instructions

• Roast the butternut squash at 400°F for about 1 hour, until soft. Let it cool fully before using.
• Blend or grind the flax seeds. Mix the ground flax with water and set aside for 5 to 10 minutes to thicken.
• Scoop the cooled roasted squash into a mixing bowl and mash until smooth.
• Add the flax mixture, almond flour, cassava flour, oregano, black pepper, and sea salt. Mix until it forms a soft dough.
• Press the dough into a thin round or rectangle on a lined baking sheet.
• Bake at 400°F for about 30 minutes, until the crust is set and lightly firm.
• Blend basil, garlic, pine nuts, nutritional yeast, olive oil, and water until it becomes a spreadable pesto.
• Spread pesto over the baked squash crust.
• Top with arugula, olives, and tomatoes.
• Serve as a room-temperature pizza salad.