Do I need to roast the vegetables before baking the pizza?

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.

What kind of apple works best?

Crisp, sweet-tart apples like Honeycrisp, Fuji, or Pink Lady are ideal. They hold their shape and balance the savory flavors without turning mushy.

Can I use store-bought pizza dough?

Absolutely! While homemade dough gives the best texture and flavor, a good-quality store-bought dough saves time and works perfectly with this recipe.

Can I make this pizza ahead of time?

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.

What’s the best way to reheat leftover pizza?

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.

Roasted Autumn Veggie Pizza (Vegan)

Hand grabbing a slice of roasted veggie pizza.

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The perfect pizza for Fall! Roasted butternut squash, cauliflower, apples, caramelized onions and kale spread out over a zingy white sauce.

Author: Lyndsey Hiltner
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

Scale

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

3/4 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon ground black pepper

For the Pizza

2 pounds homemade pizza dough, divided*

4 tablespoons olive oil, divided

4 cups butternut squash, cut into 1/2 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

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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 1/2 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.