Share This

Butternut Squash Pizza

Megan Roosevelt of

Serves 2
Dairy-free options Family Favorites Vegan Vegetarian Appetizers & Snacks Brunch Buffet Main Dishes Party food Vegetarian Bake Roast


  • Pizza Sauce
    • 2 Cups cubed butternut squash
    • 4 Cloves garlic
    • 1 Teaspoon sea salt
    • 1 Teaspoon cumin
    • 3 Tablespoons Thrive® Culinary Algae Oil
  • Toppings
    • 1/4 Cup red onion
    • 2 Stems dino kale
    • 2 Tablespoons sriracha
  • Other
    • Store-Bought or Homemade Pizza Crust


  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Cut the butternut squash in half and scoop out any seeds, then carefully remove the skin of the squash with a sharp knife.
  3. Cube the butternut squash into small 1 inch cubes.
  4. Toss the squash cubes and garlic cloves with two tablespoons of Thrive® Culinary Algae Oil.
  5. Roast squash and garlic in the oven for 15-20 minutes.
  6. Place roasted squash and garlic with the sea salt, cumin & one tablespoon of Thrive® Culinary Algae Oil into a high speed blender (or food processor) and blend until smooth.
  7. Spread sauce over pizza crust and top with thinly slice red onion & shredded Dino Kale.
  8. Place back in the oven and cook according to directions of the particular pizza crust you are using, should be around 15 minutes.
  9. Remove from oven and top with Sriracha, let cool a few minutes before slicing and enjoying.

Stay up-to-date with Thrive® Algae Oil.