Hearty Vegan Butternut Squash Pizza

• Vegan

• Produce

  • 1 Handful Arugula
  • 1 1/2 cups Broccoli florets
  • 3 1/2 cups Butternut squash
  • 3/4 cup Earth natural foods tuscan savory, Sweet Grounds
  • 1/2 tsp Garlic
  • 1/2 Red onion

• Refrigerated

  • 1/4 cup Non-dairy milk

• Canned Goods

  • 1 tbsp Applesauce, unsweetened

• Baking & Spices

  • 1 packet Active dry yeast
  • 1/4 tsp Pepper
  • 1 tsp Salt
  • 2 3/4 cups Whole wheat flour, white

• Oils & Vinegars

  • 1/2 tsp Apple cider vinegar

• Liquids

  • 1 cup Water, HOT

Found on emilieeats.com

Description

Ingredients

• 1 cup hot water
• 1 packet active dry yeast
• 1 tablespoon unsweetened applesauce
• ½ teaspoon apple cider vinegar
• 1 teaspoon salt, divided
• 2¾ cups white whole wheat flour*
• 3½ cups butternut squash, cut into ½-inch chunks
• 1½ cups broccoli florets, chopped
• ¼ cup non-dairy milk
• ¼ teaspoon pepper
• ½ teaspoon (1 clove) garlic, minced
• ¾ cup Sweet Earth Natural Foods Tuscan Savory Grounds
• ½ red onion, thinly sliced
• Handful of arugula

Directions

• In a large bowl or the bowl of a stand mixer, add hot water. Sprinkle the yeast on top; let sit for 10 minutes.
• Add applesauce, apple cider vinegar and ½ teaspoon salt. Stir to combine.
• Slowly add the flour to the bowl ½ cup at a time. Stir the ingredients until just combined (dont overmix), and place the dough on a lightly floured surface.
• Knead with your hands until the dough is completely smooth. Return to the bowl; let rise for 1 hour.
• Meanwhile, prepare the vegetables. Preheat oven to 375F. Line a baking sheet with foil or lightly grease with oil.
• Place the broccoli and butternut squash on the baking sheet. Bake for 25-30 minutes, until tender.
• In a food processor or blender, add butternut squash, non-dairy milk, garlic, ½ teaspoon salt, and pepper. Blend until smooth, adding more milk if needed. Set aside.
• Increase heat to 400F.
• In a skillet over medium heat, warm a little water or oil. Add sliced onion; cook for 5-7 minutes, until browned and caramelized.
• Remove pizza dough from bowl. Cut into two sections for two thin crust pizzas, or do not cut for one thick pizza. Knead the dough a few times on a lightly floured surface, then roll out to your desired thickness. Place on the baking sheet.
• Add butternut squash mixture and spread on top. Add onions, broccoli, and savory grounds
• Bake for 13-15 minutes; top with a handful of arugula and dig in!