Vegan Pizza

Vegan Squash Pizza ( serves 2)

These super easy vegan pizzas are a perfect summer meal that everyone will enjoy. The dough requires no yeast or kneading, and only has 4 ingredients including butternut squash (bonus veggies). Each portion contains 4 of veg, so well on your way to 10 a day.

You can double the recipe, and keep batches of the dough in the freezer or enjoy left overs the next day. I love topping mine with lots of roasted vegetables and pumpkin seed pesto which is jam packed full of immune supporting nutrients.

1/2 steamed squash
1 cup buckwheat flour
1 tsp baking powder
1 tbsp. mixed herbs
1 tbsp. oregano


Fresh basil
Juice of 1 lemon
1/2 cup pumpkin seeds
1 tbsp. olive oil
Roasted vegetables ( aubergine, pepper, onion)
Vegan cheese
1 tbsp mixed herbs


  1. Mash the ore steamed butternut squash with a fork and add all the other base ingredients. Using your hands mix together until a ball forms.
  2. Flour a surface and divide the dough into two. Using your hands flatten each pizza base on to a baking tray. The size will depend on how thick you like your pizza.
  3. Pop in a preheated oven for 10 minutes
  4. To make the pesto add all the ingredients to a blender and pulse a few times. You may need to add a drop of water.
  5. Remove the pizza bases, top with pesto, roasted vegetables, vegan cheese and pop back in the oven for a further 10 minutes until nice and crispy.
  6. Top with fresh rocket, and a drizzle of balsamic vinegar.
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