Sweet Fall Pizza with Pumpkin Seeds Recipe (Gluten Free)

As someone who is celiac, lactose intolerant and allergic to almonds, it is so important that all my recipes cater to people with multiple dietary restrictions and/or food allergies! I was diagnosed with celiac disease (the celiac gene) and a lactose intolerance in my early 20s. Since then, I have been on a mission since to create easy, delicious recipes for others with food allergies!

This Fall Pizza with Honey recipe is gluten-free, nut free and vegetarian. It has a dairy free option and a vegan option as well as a low fat option and a low carb option!

The autumn weather is the perfect time to make this rustic, Fall Pizza with Honey. This Fall Pizza with Honey is perfect for a crisp fall night. This pizza is packed with in-season produce and fall flavors, then drizzled with honey and olive oil. I always think its perfect for a fall dinner outside, paired with some wine, a warm blanket and some candles.

This pizza takes approximately 30 minutes to make and will be your new favorite pizza for pizza night! Slice into small appetizer slices for your next party. I love doing that with all kinds of gluten free pizzas, especially my gluten free bruschetta pizza and my gluten free gouda and spinach flatbread.

WHY YOU’LL LOVE THIS RECIPE

• Easy to make: This recipe is simple to follow, even for beginner cooks.
• Minimal ingredients: This Fall Pizza with Honey recipe only requires a few simple ingredients, most of which you probably already have on hand.
• Packed with veggies: This pizza is a great way to get your daily dose of vegetables. The butternut squash is packed with vitamins and minerals, and the caramelized onions are a good source of antioxidants.
• Easy to meal prep: You can roast the butternut squash ahead of time and assemble the pizza when you’re ready to eat.
• Easy for a quick weeknight dinner: This Fall Pizza with Honey pizza is ready in under 30 minutes, making it a perfect option for a quick weeknight meal.

INGREDIENTS & SUBSTITUTIONS

Gluten-free pizza crust: You can buy any pre-made crust or pre-made pizza dough from your local grocery store or make your own using a gluten-free flour mix. You can also make a homemade pizza dough. Use a rolling pin to roll dough out on a gluten free floured surface. 

Gorgonzola: This is a strong, crumbly blue cheese. You can substitute it with another blue cheese like Danish Blue or milder cheeses like creamy goat cheese or ricotta.

Cheddar cheese: Adds a sharp cheddar flavor. Substitute with mozzarella cheese for a creamier taste or Monterey Jack for a similar sharpness. You can even use dairy free shreds such as the dairy cheddar shreds. That is my favorite dairy free substitute.

Butternut squash or pumpkin: Both have a sweet, nutty flavor inseason during the fall season. Butternut squash is denser, while pumpkin is softer. They can be used interchangeably. You can also sub sweet potatoes if needed. You can also spread pumpkin puree on the crust if you do not have fresh squash or pumpkin. This will feel like more of a pumpkin “tomato sauce”. 

Cinnamon, garlic powder: These add warmth and savory flavors to the fall pizza. You can skip the cinnamon if preferred.

Red onion: Adds a bit of bite to this delicious pizza. Substitute with green onion, white onion or sweet onions for a milder flavor. You can also caramelize the onions if you prefer. Add a little bit of brown sugar to the pan when caramelizing for a sweet taste or balsamic vinegar for a more savory taste. 

Honey: Drizzled for a touch of sweetness. You can skip it or use maple syrup instead. If you use maple syrup I like the ones from trader joes the best! They’re affordable and there are so many options!

Sage leaves: Fresh sage has a strong, earthy flavor. Substitute with dried sage (use less) or a pinch of thyme.

Pumpkin seeds: Add a nutty crunch. Substitute with other chopped nuts like walnuts or pecans. I like to use sunflower seeds too as another crunchy alternative.

TASTE & TEXTURE

This Fall Pizza with Honey is packed with flavor and texture. The butternut squash is roasted to perfection, giving it a sweet and creamy flavor. The gorgonzola and cheddar cheeses add a delicious creaminess and tang, while the red onion adds a bit of sharpness. The fresh sage leaves add a touch of earthiness, and the pumpkin seeds add a bit of crunch.

DIRECTIONS

1. Preheat the oven to 400°F (200°C).
2. Prepare the butternut squash: In a bowl, combine the cubed squash or pumpkin with cinnamon, garlic powder, and 1 tablespoon of olive oil. Toss to coat the squash evenly.
3. Roast the squash: Spread the seasoned squash on a baking sheet and roast for 15-20 minutes, until tender and slightly browned.
4. Assemble the pizza: While the squash roasts, lightly brush the remaining 1 tablespoon of olive oil onto the pizza crust.
5. Layer the toppings: Sprinkle the cheddar cheese over the crust, followed by the roasted squash, red onion slices, and crumbled gorgonzola cheese.
6. Bake the pizza: Place the pizza in the preheated oven and bake for 10-12 minutes, or until the crust is golden brown and the melty cheese is golden brown.
7. Finishing touches: Remove the pizza from the oven and drizzle with honey.
8. Garnish and serve: Sprinkle the pizza with fresh sage leaves and pumpkin seeds for added flavor and texture. I like to enjoy the pizza immediately!

Expert tips and tricks:

• For a crispier crust, prebake the crust for 5-7 minutes before adding the toppings.
• If you don’t have fresh sage leaves, you can use 1/2 teaspoon of dried sage for this ultimate fall pizza recipe.
• Feel free to add other toppings to your Fall Pizza with Honey, such as bacon, prosciutto, or roasted chicken.
• For a sweeter pizza, drizzle with additional honey after baking.
• If you are reheating the pizza from frozen, you may need to add an extra 5-10 minutes to the baking or microwaving time.
• If you are reheating the pizza in the oven, you may want to place a baking sheet on the bottom rack of the oven to catch any drips.
• I like to drizzle with balsamic glaze too for a sweet balsamic taste on my gluten-free crust pizza. 
• Top the pre-made dough with smoky bacon, crispy bacon or crispy prosciutto for a salty protein topping. 
• Bake this butternut squash pizza on a hot pizza stone, a sheet pan or a baking sheet lined with parchment paper. All of these work great but I love using a hot pizza stone the best.

How to make this vegan: 

Use a vegan pizza crust to make this fall harvest pizza a vegan recipe. Use vegan cheddar cheese. There are also many different brands and varieties of vegan cheddar cheese available at your local grocery storre. Honey is not vegan, so you will need to use a vegan substitute or use maple syrup.

How to make this lower in fat: 

Use low fat or fat-free cheeses. There are many different brands and varieties of low fat and fat-free cheeses available. Reduce the amount of olive oil used in the recipe. Olive oil is a good-for-you fat, but you can still reduce the amount used in the recipe to make the Fall Pizza with Honey lower in fat.

How to make this low carb: 

Use a low carb pizza crust. There are many different brands and varieties of low carb pizza crusts available. Substitute the butternut squash with a low carb vegetable. Butternut squash is a high carb vegetable, so you will need to substitute it with a low carb vegetable, such as zucchini or eggplant. Reduce the amount of cheese used. Cheese is a high carb food, so you will need to reduce the amount used in the Fall Pizza with Honey recipe.

HOW TO SERVE & STORE

To serve this Fall Pizza with Honey, simply cut it into slices and enjoy! You can also top it with additional toppings, such as red pepper flakes, grated Parmesan cheese, or fresh basil.

To store the pizza in the fridge, let it cool completely and then place it in an airtight container. It will last in the fridge for up to 3 days.

To store the  Pizza with Honey in the freezer, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. It will last in the freezer for up to 3 months.

To reheat this savory autumn pizza, you can either bake it in the oven or microwave it. I prefer to bake it so you still get the crispy edges!

To reheat the Fall Pizza with Honey in the oven, preheat the oven to 350 degrees F (175 degrees C). Place the pizza on a baking sheet and bake for 10-15 minutes, or until heated through.

Looking for more allergy friendly easy recipe?

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