1 large gluten free pizza crust or 1 recipe pre-made Bean-Based, Grain Free Pizza Crust (recipe below)
2 1/2 cups peeled butternut squash, cut into 1/2 cubes (kabocha could be subbed)
3 Tbsp olive oil, divided
1 onion, halved and thinly sliced (I used a medium red but white or yellow will work)
1 Tbsp balsamic vinegar
sea salt and black pepper
2 1/2 to 3 cups arugula, roughly chopped
5 – 6 ounces crumbled goat cheese (if you don’t like goat cheese, feta or your favorite cheese could be used)
1 Tbsp fresh sage, roughly chopped
1. Preheat oven to 400F. In a large baking pan, toss the squash with 1 Tbsp of the olive oil and season with black pepper and sea salt. Bake the squash until slightly browned and tender, about 30 minutes, tossing once halfway through to ensure even cooking. Remove from oven and set aside.
2. While the squash is baking, in a large skillet, add sliced onions and 1 tbsp of olive oil over a medium heat. Saute until onions begin to color, stirring frequently. Add the balsamic vinegar and a dash of salt and stir or toss to combine. Cover, reduce the heat to low-medium, and let cook for about 25 minutes, or until the onions have cooked down and caramelized. Set aside.
3. Once all of your toppings are ready and crust is pre-baked and warm (per instructions for pre-made or see below for the recipe I used), remove crust from the oven. Brush remaining olive oil over the crust and top with cooked squash, onion, chopped arugula, crumbled goat cheese and sage.
4. Bake until the crust is crispy, lightly browned and toppings are heated through and cheese starts to brown slightly on top, about 15-18 minutes.
*Feel free to use your favorite crust or a pre-made and store bought if your prefer, just note the oven temperatures for the crust and the baking times.