This roasted autumn veggie pizza is made with a perfectly crisp, homemade crust slathered in a zingy white sauce and topped with all the best flavors of Fall. Let's learn how to make it!
Fall veggies are the BEST veggies and they are perfectly showcased here on this incredible pizza.
Made with our homemade pizza crust, this pizza checks every single flavor and texture box. Oh! And it's also high-protein, coming in at 15 grams per serving.
This recipe makes 2 pizzas so it's great for make-ahead or to share with friends.
Ingredients
- homemade pizza crusts: Pizza foundation, providing structure, chewiness, and a neutral base that lets these toppings and sauce shine.
- homemade white sauce: Made with white beans, this high-protein sauce acts as a creamy base to add richness, and provide a savory contrast to the roasted vegetables and apple.
- olive oil: Adds richness, helps roast the vegetables, and prevents the crust from drying out.
- butternut squash: Sweet, hearty, and seasonal; caramelizes beautifully in the oven for depth of flavor.
- cauliflower: Adds a nutty flavor and satisfying bite, complementing the sweetness of squash and apple.
- onion: Adds savory depth and mild sweetness as it caramelizes.
- apple (Honeycrisp, Fuji, or Gala - leave skin on): Adds crisp, sweet, and slightly tart notes that balance roasted vegetables and kale.
- kale: Brings a nutrient-rich, slightly bitter element to balance sweetness and add texture.
- salt: Enhances flavors of both the crust and the toppings.
- black pepper: Adds subtle warmth and rounds out the overall flavor.
Why you'll love this pizza:
- Seasonal flavors - Butternut squash, cauliflower, apple, and kale highlight the best of autumn produce.
- Sweet + savory balance - The natural sweetness of squash and apple pairs perfectly with savory onions, earthy kale, and creamy white sauce.
- Hearty and satisfying - Roasted vegetables give the pizza richness and texture, making it a complete meal.
- Wholesome and nutritious - Packed with fiber, vitamins, and plant-based goodness without feeling heavy.
- Comfort food with a twist - Familiar like pizza but elevated with seasonal ingredients and creamy sauce.
How to Make a Roasted Autumn Veggie Pizza (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by roasting the butternut squash. Add the cubed squash to the baking sheet and toss with oil, salt and pepper. Bake at 400 degrees F (205 C) for 30 minutes.
Roast the cauliflower alongside the butternut squash!
While the veggies roast, caramelize the onions. Add sliced onions to a skillet with oil and sauté until golden and sweet. Add the apples to the pan and cook for an additional 5 minutes.
Remove the pan from the heat and stir in the kale.
Divide the pizza dough between two lightly-greased pizza pans. Spread it out into 2 12-inch circles.
Add all of the white sauce ingredients to a food processor and blend until completely smooth. Divide between the 2 pizzas.
Spread all of the veggies out over the 2 pizzas. Brush the crust lightly with olive oil. Bake one at a time at 450 degrees F (232 C) for 14-16 minutes or until golden.
Tips & Tricks
- Cut veggies evenly: Keep squash and cauliflower pieces similar in size so they roast evenly.
- Choose a crisp apple variety: Honeycrisp, Fuji, or Pink Lady hold up well without getting mushy.
- Stretch crust by hand: Use your fingers to gently stretch the dough for an airy crust (avoid rolling pins if possible).
- Use high heat: Bake at 450-475°F for the crispiest crust and best flavor.
- Use a high-quality pizza pan: A good pizza pan should be a staple in your kitchen - you want something that conducts heat well for a crispy crust.
- Get ahead: This recipe is a marathon - not a sprint! There are quite a few steps - but it's worth it! Get ahead by chopping/prepping the veggies, pizza dough and white sauce the day before.
Nutrition Highlights
- High in Fiber: Roasted butternut squash, cauliflower, kale, and apple provide fiber, which supports digestion and helps you feel full.
- Vitamin A & Beta-Carotene: From butternut squash and kale, supporting eye health and immunity.
- Vitamin C: From kale and apple, promoting healthy skin and immune function.
- Potassium & Magnesium: From squash and kale, aiding heart and muscle function.
- Plant-Based Protein: The veggies and whole-grain crust contribute protein for a satisfying, meat-free meal - over 7 grams per slice!
- Low in Saturated Fat: Using olive oil instead of butter or cheese keeps the fat healthy and heart-friendly.
- Antioxidants & Phytochemicals: Kale, apples, and squash contain compounds that help reduce inflammation and oxidative stress.
- Balanced Meal Option: Combines complex carbs (crust), healthy fats (olive oil, optional nuts/seeds), and nutrient-dense vegetables for a well-rounded, wholesome dish.
Frequently Asked Questions
Yes. Roasting the squash, cauliflower, and onions first ensures they're tender and caramelized. If you put them on raw, the pizza may bake faster than the veggies cook, leaving them underdone.
Crisp, sweet-tart apples like Honeycrisp, Fuji, or Pink Lady are ideal. They hold their shape and balance the savory flavors without turning mushy.
Absolutely! While homemade dough gives the best texture and flavor, a good-quality store-bought dough saves time and works perfectly with this recipe.
You can prep the roasted veggies and white sauce up to 2 days in advance. Assemble and bake the pizza just before serving for the freshest results.
Reheat slices in a skillet over medium heat or in a 400°F oven for 5-8 minutes. This helps restore a crispy crust, unlike the microwave which makes it soft.
Fall Pizza Variations
Veggie Swaps
- Sweet Potato: Swap out the butternut squash for sweet potato cubes for a sweeter, creamier bite.
- Brussels Sprouts: Thinly slice and roast until crispy for a nutty, earthy topping.
- Mushrooms: Add roasted or sautéed mushrooms for umami depth.
- Beets: Roast thin slices for a colorful, earthy twist.
Sauce Variations
- Cashew Cream Sauce: Use blended cashews with garlic and lemon for a rich, dairy-free alternative.
- Pesto Base: Replace white sauce with vegan basil pesto for a fresh, herby flavor.
- Classic Tomato Sauce: For a more traditional spin, layer roasted veggies over marinara.
Fruit Additions
- Pears: Swap apples for pears for a softer, sweeter profile.
- Cranberries: Sprinkle on dried cranberries before baking for bursts of tangy sweetness.
Flavor Boosters
- Fresh Herbs: Add rosemary, sage, or thyme to enhance fall flavors.
- Spices: A dash of smoked paprika or chili flakes brings warmth and depth.
- Balsamic Glaze: Drizzle over the pizza after baking for tangy-sweet richness.
Storage
Here's how to store your vegan fall veggie pizza so it stays fresh and delicious:
Storing Leftovers
- Refrigerator: Place cooled pizza slices in an airtight container or wrap tightly in foil/plastic wrap. Store in the fridge for up to 2-3 days.
Reheating
- Oven (Best Method): Preheat to 375°F and bake slices on a baking sheet for 8-10 minutes, or until warmed and crispy.
- Skillet: Heat a nonstick skillet over medium, place pizza slice inside, cover with a lid, and cook for 3-5 minutes to crisp the crust while melting the toppings.
- Microwave (Quick but Less Crispy): Heat for 30-60 seconds.
If you make this recipe be sure to tag @censoredbaker on Instagram!
Roasted Autumn Veggie Pizza (Vegan)
The perfect pizza for Fall! Roasted butternut squash, cauliflower, apples, caramelized onions and kale spread out over a zingy white sauce.
- Prep Time: 1 hour
- Bake Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 12-inch Pizza 1x
- Category: Entree
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the White Sauce
5 cloves garlic, peeled
1 15 oz can white beans
3 tablespoons water
2 tablespoons lemon juice
2 tablespoons olive oil
¾ teaspoon salt
½ teaspoon dried thyme
½ teaspoon ground black pepper
For the Pizza
2 pounds homemade pizza dough, divided*
4 tablespoons olive oil, divided
4 cups butternut squash, cut into ½ inch cubes
1 medium head cauliflower, cut into florets
1 medium onion, sliced thinly
1 apple, sliced thinly (honeycrisp, fuji or gala)
2 cups kale, chopped
3 teaspoons salt, divided
1 teaspoon black pepper, divided
Instructions
- Prep: Preheat oven to 400 degrees F (205 C) and line 2 baking sheets with parchment paper. Set aside.
- White Sauce: Begin by adding the peeled garlic cloves to the bowl of a food processor fit with the standard blade attachment. Run the machine until the garlic is minced well. Add the remaining sauce ingredients to the food processor and blend until completely smooth. Set aside.
- Roast: Spread out the cubed butternut squash on 1 baking sheet and the cauliflower florets on the other. Drizzle each baking sheet with 1 tablespoon of olive oil and sprinkle on 1 teaspoon salt and ½ teaspoon black pepper. Toss together on the baking sheet using your hands. Place both baking sheets in preheated oven with the cauliflower on top. Roast for 30 minutes.
- Caramelize: While the veggies are roasting, begin caramelizing the onions. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions to the pan along with the remaining salt and pepper. Once onions have softened, reduce heat to low. Continue to cook for 20-30 minutes, stirring occasionally, until onions are golden in color. Be careful not to burn. In the last 5 minutes of cooking, add in the sliced apples. Remove from heat and stir in the kale until wilted.
- Assemble: Shape your prepared pizza dough into 2, 10-12 inch disks on lightly greased pizza pans. Spread half of the white sauce over each disk, leaving a 1 inch perimeter crust. Divide the onion/apple mixture, roasted butternut squash and roasted cauliflower between the two pizzas, spreading the veggies over the dough evenly. Lightly brush the crust with olive oil using a pastry brush if desired.
- Bake: Increase oven temperature to 450 degrees F (232 C) and bake pizzas one at a time for 14-16 minutes each or until crust is golden brown. Allow pizzas to cool on baking sheet for 10 minutes before slicing.
Notes
*Leftover pizza will keep in an airtight container in the refrigerator for 2-3 days. This is not a freezer-friendly recipe.
*If you don't feel up to making your own pizza dough, you can totally use store-bought.
Nutrition
- Serving Size: 2 slices
- Calories: 501k
- Sugar: 10g
- Sodium: 1808mg
- Fat: 27.9g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg
Leave a Reply