Gluten-Free Butternut Squash Pizza Crust

19 Reviews
Published Jan 14, 2018 ∙ Kristina Stosek

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This Gluten-Free Butternut Squash Pizza transforms butternut squash into a wholesome, flavour-packed pizza crust that’s naturally rich in fibre and vitamins. The combination of butternut squash, rice flour, and cornmeal creates a crispy yet tender crust that holds up beautifully to your favourite toppings. It’s a delicious way to add extra vegetables and nutrition to pizza night while keeping the pizza gluten-free.

crispy butternut squash pizza crust slices with toppings

Why You’ll Love This Pizza Crust Recipe

  • The butternut squash adds natural sweetness, moisture, and nutrients.
  • Rice flour and cornmeal create a sturdy gluten-free crust with great texture.
  • A delicious way to include more vegetables in family meals.
  • Perfect for fall and winter when squash is at its best.
  • Easily customized with vegetarian, dairy-free, or meat toppings.
  • Reader-tested and enjoyed for years with consistently positive feedback.

Topping Variations

various toppings for butternut squash pizza, from cheese to salami and veggies

Harvest Pizza

Top with:

  • mozzarella
  • roasted mushrooms
  • caramelized onions
  • fresh sage

Mediterranean Pizza

Top with:

  • feta cheese
  • spinach
  • roasted red peppers
  • olives

Italian Sausage and Peppers

Top with:

  • Italian sausage (gluten-free)
  • sweet peppers
  • onions
  • mozzarella

Four Cheese Pizza

Top with:

  • mozzarella
  • cheddar
  • Parmesan
  • goat cheese

Garden Vegetable Pizza

Top with:

  • zucchini
  • mushrooms
  • tomatoes
  • spinach

whole butternut squash pizza crust with veggie and cheese toppings showing a featuring a crispy crust

My Tested Kitchen Tips

  • Use a mature butternut squash with firm beige skin and a heavy feel for its size.
  • Measure after cooking for accuracy—aim for 2½ cups (600 g) mashed squash, as squash sizes vary.
  • Keep toppings moderate to help the vegetable crust stay crisp and hold its structure.
  • Let the pizza rest for 5 minutes before slicing so the crust firms up and is easier to serve.

Perfect Gluten-Free Pizza Night Pairings

slice of butternut squash pizza crust with toppings and two dipping bowls of marinara and pesto sauce

For the ultimate pizza night, serve this butternut squash pizza with my homemade Fresh Tomato Marinara Sauce for extra spreadable flavor, or try it with my homemade rich walnut pesto for something a little different.

You can also pair it with my 30-Minute Gluten-Free Cheese and Garlic Flatbread or my Easy Gluten Free Focaccia with Garlic and Rosemary, perfect for scooping up extra sauce and rounding out a delicious, gluten-free pizza night

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Freeze baked slices in a freezer-safe container for up to 2 months. Reheat in a 375°F (190°C) oven for 8–10 minutes, until hot and crisp.

Recipe Notes

  • Ensure all toppings, seasonings, and sausage are certified gluten-free if required.
  • One medium butternut squash typically yields the amount needed for this recipe.
  • Fresh basil can be added before baking or sprinkled over the finished pizza for extra flavour and colour.

For more pizza recipe ideas, check out our favorite collection of gluten-free pizza recipes.

Hi, I’m Kristina I’m a professional gluten-free recipe developer, and every recipe on this site is created and personally tested in my kitchen. If you love this recipe, please leave a ⭐ star rating and a quick review below, it helps other readers find my recipes!

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Gluten-Free Butternut Squash Pizza Crust

19 reviews
Published Jan 14, 2018 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
90 min
Serves:
12-inch pizza

Ingredients

2½ cups (600 g) mashed butternut squash (1 medium squash)
2 Tbsp (30 mL) extra virgin olive oil
1 tsp GF dried oregano
¾ tsp sea salt
3 garlic cloves, minced
3 large egg whites, whisked
1 cup (125g) GF white rice flour
1/2 cup (75g) fine GF cornmeal
Suggested Toppings:
1 cup (110g) grated cheddar cheese, divided
3 Roma tomatoes, thinly sliced
1 small onion, thinly sliced
2 tsp. GF dried basil leaves or handful of fresh leaves
½ cup (75 g) cooked gluten-free Italian sausage, thinly sliced
1 small thinly sliced red, orange or yellow bell pepper

Instructions

  1. Preheat oven to 375 F
  2. Cut the butternut squash in half lengthwise and remove the seeds.
  3. Place the squash cut-side down in a baking dish and add about ½ inch (1.25 cm) of water to the dish. Bake for 40–50 minutes, or until the squash is very tender.
  4. Remove from the oven and cool until easy to handle. Scoop out the flesh and mash until smooth. Measure 2½ cups (600 g)
  5. Prepare the Crust
  6. Increase oven temperature to 425°F (220°C). Line a pizza pan or baking sheet with parchment paper.
  7. In a large bowl, combine mashed squash, olive oil, oregano, salt, garlic, and egg whites. Stir in the rice flour and cornmeal until a soft dough forms.
  8. Spread the mixture evenly into a 12-inch (30 cm) circle, about ¼ inch (6 mm) thick.
  9. Bake for 30 minutes, or until the crust is set and lightly golden around the edges. Remove from the oven.
  10. Add Toppings: Sprinkle half the cheese over the crust, then evenly layer tomatoes, onion, bell pepper, and sausage. Finish with basil and the remaining cheese.
  11. Finish Baking: Return the pizza to the oven and bake for 15–20 minutes, until the cheese is melted and bubbly, then let rest for 5 minutes before slicing.

Nutrition Info

  • Per Slice (1/8 of crust only, without toppings) Calories: 165 Carbohydrates: 29 g Sugars: 3 g Protein: 4 g Fat: 4 g Fiber: 2.5 g Sodium: 200 mg Nutritional values are estimates and may vary depending on ingredients used.

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Comments

  1. Samantha.K

    this pizza crust is amazing, love your website!!!

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