vegan kale and butternut squash pizza with almond ricotta
Prep time
Cook time
Total time
This savory Vegan Kale and Butternut Squash Pizza is the copycat version of a popular restaurant pie. It is delicious, veggie packed, and topped with creamy almond ricotta!
Recipe type: Main Dishes
Serves: 2 pizzas
  • *for the pizza dough* - you can also use store-bought
  • 1 tsp instant yeast
  • ½ cup warm water
  • ¼ tsp sugar
  • 1½ cups all purpose flour
  • 1 tsp salt
  • 1 tbsp olive oil
  • *for the onions*
  • 1 medium onion, sliced thin {I used a yellow onion}
  • 2 tsp olive oil
  • sprinkle of salt & pepper to taste
  • *for the kale*
  • 1-2 tsp olive oil
  • 3 cups fresh kale leaves, stems removed and leaves torn into small pieces
  • salt and pepper to taste
  • *for the almond ricotta*
  • 1 cup blanched slivered almonds
  • 2 tsp nutritional yeast
  • 1 tbsp lemon juice {about ½ a lemon}
  • salt and garlic powder to taste
  • ⅓ cup water
  • *to top the pizza*
  • fresh butternut squash, peeled and sliced thinly
  • ¼ cup dried cranberries
  • olive oil
  • garlic salt
  1. First, make the pizza crust. In a large bowl, combine the lukewarm water and sugar or honey, and mix until sugar dissolves. Stir in the yeast, and allow it to sit for 5-10 minutes, until yeast blooms.
  2. Stir in the flour, salt, and olive oil, and mix with your hands until a soft dough forms.
  3. Lightly dust a working surface with flour, dump the dough on top, and work it with your hands. Add more flour as needed until dough no longer sticks to your fingers and is elastic and smooth.
  4. Lightly oil a large bowl (you can just use the one from earlier!), and place the dough inside.
  5. Cover the bowl with plastic wrap or a clean towel, and allow it to rise in a warm place for at least 2 hours. Alternatively, you can also make it in the evening and let it rise all night in the fridge! Refrigerate the dough if you plan on letting it rise for 8+ hours so that it does not over-proof.
  6. Next, prepare the caramelized onions. Cut your onion in half, and slice thinly.
  7. Heat a small pan over medium-low heat, and add in the olive oil. Add the sliced onion, and sprinkle with salt and pepper.
  8. Cook the onions until they start to get soft and translucent, then lower heat to low. Continue to cook, stirring occasionally, until the onions are golden brown and very soft. This will take 30-40 minutes. Remove from the pan, and set aside.
  9. In the same pan, add another 1-2 tsp of olive oil, and add in the kale, with the stems removed and the leaves torn up with your hands. Add another sprinkle of salt.
  10. Cook until kale is wilted down. You can add a small splash of water if needed to help speed up the process. When ready, remove from heat and set aside.
  11. Next, prepare the almond ricotta. Combine all the ingredients in a food processor or high-powered blender, and blend until smooth and creamy.
  12. Finally, get your butternut squash ready. Wash and peel the squash. Remove the top and bottom, and cut it in half lengthwise. Slice the top neck part of the squash (where there are no seeds) as thinly as you can with a knife. A mandoline slicer also works. You won't need the whole squash - save the rest for another recipe!
  13. Now it is time to assemble the pizza!! The crust can be used to make 1 thicker crust pie or two thin crust pizzas. Do note that there is enough topping to make two pizzas.
  14. Divide the dough in half if needed, then lightly knead the dough and allow it to rest for 5-10 minutes.
  15. Heat oven to 550F. Place the dough in your desired pizza pan or on a pizza stone, brush with some olive oil, and sprinkle with garlic salt. Top with the kale, caramelized onions, and sliced butternut squash. Cook until the crust is golden brown and bubbly on top, and the bottom is dry and crisp. On the pizza stone, this takes about 7-8 minutes for me.
  16. When the pizza is cooked, remove from oven and top with dollops of almond ricotta and cranberries. Enjoy immediately with a glass of wine!
Recipe by The Baking Fairy at