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Vegan Butternut Squash Pizza with Cashew Ricotta.

Vegan Butternut Squash Pizza with Cashew Ricotta

  • Author: Christin Gillespie
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 3 - 4 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Italian
  • Diet: Vegan


Vegan Butternut Squash Pizza with Cashew Ricotta is the perfect cozy pizza recipe. Protein rich chickpea flour crust coated with a balsamic glaze, topped with roasted butternut squash, and garnished with cashew ricotta. Both sweet and savory, this vegan pizza recipe will have you in love at first bite.



Always opt for organic ingredients.


  • 1 cup chickpea flour
  • 2 tbsp tapioca flour flour
  • 1 cup filtered water
  • 1 tbsp extra virgin olive oil
  • Sea salt & black pepper, to taste


  • 1 medium butternut squash, peeled & cubed
  • 1 yellow onion, halved & thinly sliced


  • 1 cup raw cashews, soaked in hot water for 10 minutes
  • ¼ cup filtered water
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • ½ tsp garlic powder
  • Sea salt & black pepper, to taste


  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 ½ tsp pure maple syrup
  • Sea salt & black pepper, to taste


  1. Chickpea Flour Pizza Crust. Preheat the oven to 425 degrees F. Cover a baking sheet with baking paper. Add chickpea flour, tapioca starch, and sea salt to taste to a mixing bowl and whisk to combine. Add water at a ¼ cup at a time, whisking thoroughly after each addition so as to avoid lumps. When all water is added, set mixture aside for 5 minutes to thicken slightly (it will still be runny). Pour the dough onto the baking sheet and spread with a spoon to an oval shaped base (5 mm). Bake the crust for about 10 – 15 minutes until the pizza crust is firm but not yet golden brown.

  2. Roasted Vegetables. Preheat the oven to 425 degrees F. Add the chopped squash and the sliced onion, to the lined baking sheet. Bake for 20 – 25 minutes, tossing halfway.

  3. Cashew Ricotta. In a food processor or high-speed blender, add the vegan ricotta ingredients. Blend until creamy and thick. Place the ricotta in the fridge to thicken up before serving.

  4. Balsamic Glaze. Whisk together ingredients until well combined.

  5. Assemble. When the crust is done, spread the balsamic glaze on the pizza crust. Top with the roasted veggies and the cashew ricotta (or wait until after the oven). Bake for an additional 10 – 15 minutes.

  6. Serve. Once the pizza is done baking, top with the cashew ricotta, along with fresh sage. Enjoy!


Organic Butternut Squash: You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.  

Swap the Squash: Not a fan of butternut squash? No worries! Swap for acorn squash or honey nut instead.

Organic Vegetables: Feel free to add in some veggies! I think topping the pizza with some spinach or kale would be great too!

Avoid Lumpy Batter: When preparing the pizza crust, first whisk together the dry ingredients, then SLOWLY mix in the water, ¼ cup at a time.

Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that your sauce gets smooth.

Cashew Ricotta: I prefer my ricotta baked when the squash and onions are added onto the pizza for the final 10 – 15 minutes, because it turns into a warm gooey + creamy texture. However, you can certainly enjoy chilled on top!

Storage & Reheating: Transfer pizza slices to an air-tight glass container in the refrigerator for up to 4 days. For longer storage, you can store the pizza in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating.  To reheat, preheat the oven to 350 degrees F. Transfer the pizza slices to a baking sheet. Place in the oven for about 10 – 15 minutes, until warmed through.

Keywords: vegan pizza recipe, chickpea flour crust pizza, butternut squash pizza