I'm positive that I have never met a living being who doesn't enjoy the taste of pizza. There is so much you can do to mix it up that it's hard not to find some option that you fancy! Lately I've made some delicious hearty pizzas with a nice thick crust and oodles of toppings, but the other night I decided it was time to lighten it up a bit.
I love baking butternut squash so I decided to blend that flavor with some nice organic baby spinach! I found the recipe for the flatbread crusts here. It isn't vegan, but to make it so you can use an egg replacer (I use 1 tablespoon flax meal mixed with 3 tablespoons of warm water). I also substituted one cup of the all purpose flour for one cup of whole wheat flour.
2 flat bread pizza crusts
1 large butternut squash, peeled, seeded and chopped into 1/2" chunks
1 large red onion, roughly chopped or sliced
4 cloves garlic, roughly chopped
3 large handfuls baby spinach, roughly chopped/sliced
6 tablespoons olive oil
1 tablespoon italian seasoning
2 cups vegan shredded mozzarella
salt and pepper to taste
Preheat your oven to 400 degrees Farenheit.
Toss your prepared vegetables and 1 tablespoon of garlic with 2 tablespoons of olive oil. Be sure to have everything slightly coated and well mixed with the oil and seasonings.
Sprinkle on salt and pepper if desired.
Bake for about 20 minutes then stir well. Return to the oven and bake another 10 minutes.
In a large skillet heat 2 tablespoons of olive oil over medium-high and add garlic. Stir the garlic for about a minute and then add your chopped spinach. Saute the greens for about 2 minutes or less, until they are wilted just slightly. Remove from heat.
Prepare your flatbread crusts according to the recipe and brush each with 1 tablespoon of olive oil.
Sprinkle 1 cup of mozzarella per pizza and divide the toppings evenly on both.
Bake at 400 for another 10-15 minutes!