Getting sick of the same old marinara sauce that usually sits atop your pizzas? Switch things up with rich and creamy kabocha squash pizza sauce! It's garlicky, creamy, and cheesy – this needs to be the star of your next pizza!
Cheesy Kabocha Squash Pizza Sauce [Vegan, Gluten-Free]
- One kabocha squash
- One head garlic
- 3/4 cup unsweetened non-dairy milk
- 2 tablespoons nutritional yeast
- 1 tablespoon gluten-free yellow or white miso
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
- A few grinds black pepper
- Caramelized onions
- Your favorite pizza dough
- Preheat your oven to 400°F and pour a little water into a rimmed baking tin.
- Leaving the rind on, roughly slice the kabocha squash into sixths; don’t worry about how even they are.
- Place the slices rind-down into the baking dish, drizzle with a little olive oil, and place in the oven.
- Next, prepare the garlic for roasting. Wrap the head of garlic in a square of tin foil with a drizzle of olive oil, add the foil packet to the oven, and bake both the squash and the garlic for about 45 minutes, or until the squash is fork-tender.
- In the meantime, prepare the pizza dough, following your recipe’s instructions. Let it rise while the squash and garlic are in the oven. If you’re topping your pizza with caramelized onions, start caramelizing them now.
- When the squash is ready, remove it (and the garlic) from the oven and let them cool for a few minutes while you roll out the pizza dough. Give the dough a brief second rise (after rolling it out) while you prepare the sauce. (If using onions, they should be done by now — just turn off the heat and leave them on the stove until ready to use.)
- Preheat the oven to 450°F.
- Carefully scoop the squash out of the rinds and add it to a food processor.
- Squeeze the garlic out of the papery skins into the processor. Be careful here too; it’ll be hot. Add the rest of the sauce ingredients and process until it’s very smooth and creamy.
- Spread the sauce as thick as you’d like on the dough. (Save any extra to use with pasta!) Top with caramelized onions and bake for 12 minutes. Remove from the oven, sprinkle with basil, and let cool for about three minutes before slicing. Enjoy!