Butternut Squash Mini Pizzas
Wholesome mini pizzas made with roasted butternut squash rounds as the base, topped with mozzarella, tomatoes, and Italian herbs. A nutritious, gluten-free twist on pizza perfect for snacks, appetizers, or light meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings (about 12 mini pizzas)
- Category: Appetizer
- Method: Roasting, Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 medium butternut squash
3 tablespoons olive oil
1 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon pepper
8–12 cherry or grape tomatoes, sliced
1 cup grated mozzarella cheese
2 teaspoons dried oregano
2 teaspoons dried basil
Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and slice the butternut squash into 1/2-inch-thick rounds. Remove any seeds from the center slices.
- Arrange the squash rounds on the prepared baking sheet. Brush both sides with olive oil and season with granulated garlic, salt, and pepper.
- Roast for 20–25 minutes, flipping halfway, until the squash is tender and lightly golden.
- Remove from the oven and top each squash slice with mozzarella, sliced tomatoes, oregano, and basil.
- Return to the oven for 5–7 minutes, or until the cheese is melted and bubbly.
- Sprinkle with Parmesan, if desired, before serving.
Notes
Use vegan mozzarella for a dairy-free version.
Add pizza sauce, pesto, or balsamic glaze for extra flavor.
Customize with pepperoni, sausage, caramelized onions, or roasted peppers.
Roast squash until tender but not mushy to prevent sogginess.
Best eaten fresh; reheating in oven or air fryer keeps them crisp.
Nutrition
- Serving Size: 3 mini pizzas
- Calories: 210
- Sugar: 5g
- Sodium: 390mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Find it online: https://justsosavory.com/butternut-squash-mini-pizzas/
