Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 butternut squash
- 2 Clove(s) garlic
- 1 Dash(s) salt
- 1 Dash(s) black pepper
- =
Directions
peel and cut squash into small cubes. place in a pot with garlic cloves, cover with water or veg broth. Bring to a boil and simmer until squash is extremely tender. drain liquid (reserve about 1/4 to 1/2 cup.) Process squash in food processor/hand blender, while adding a little bit of the liquid. Note: don't be too generous with the liquid. if your sauce is too runny, you will end up with a soggy pizza. add salt and pepper to taste
I usually buy pre-made vegan dough from the grocery store and roll it our according to the instructions. Other options would be to make your dough from scratch, or buy a pre-baked crust.
use squash-based sauce in place of tomato-based pizza sauce. Add toppings of your choice.