Butternut Squash, Brussels Sprouts + Prosciutto Cauliflower Pizza Recipe
It’s a day ending in “y” so naturally I’m craving pizza. specifically my Butternut Squash, Brussels Sprouts + Prosciutto Cauliflower pizza!
Try swapping your standard marinara pizza sauce for a whipped butternut squash sauce – you won’t be sorry! It’s slightly sweet and balances the saltiness of the prosciutto perfectly. The Brussels sprouts get crispy and add a nice crunch on top along with the pork.
Butternut Squash, Brussels Sprouts + Prosciutto Cauliflower Crust Pizza
Swap out your standard marinara sauce with a whipped butternut squash sauce on your pizza! The squash balances the salty prosciutto perfectly.
Ingredients
- 1 pre-made frozen cauliflower crust
- 1 cup shaved Brussels sprouts
- 4-5 slices prosciutto cut into slices
- 2 cups cubed butternut squash
- ½ cup shredded mozzarella cheese
- ¼ cup plain almond milk
- 2 tbs. grated parmesan cheese
Instructions
- Bake your cauliflower crust according to your package directions except place it directly onto your oven rack instead of a cooking sheet! Remove from oven once baked and turn heat to 400 degrees.
- On a sheet pan lined with foil, place butternut squash cubes on one side and shaved Brussels sprouts on the other. Drizzle with olive oil and season everything with salt, pepper and garlic salt. Roast for 20 mins then remove to cool.
- In a food processor, combine roasted squash, 1/4 cup almond milk and 1 tbs. parmesan until smooth like pizza sauce. Top crust with an even layer (more sauce for thinner crust, less sauce for doughier), then top with 3/4 cup mozzarella cheese. layer on roasted shaved brussels sprouts then top with remaining mozzarella and 1 tbs. grated parmesan.
- Bake for 10 minutes or until cheese is melted and bubbling. Remove from oven and top with shaved prosciutto! Serve warm or at room temp.
Tried this recipe?Share with others how it was!
Why You’ll Love This Fall Cauliflower Pizza
- All the cozy fall flavors — butternut squash, Brussels sprouts, prosciutto — on a crispy, gluten-free crust
- A gorgeous, restaurant-worthy pizza that’s actually easy to pull off at home
- Low-carb and gluten-free without sacrificing any flavor
- Perfect for fall dinner parties or a special weeknight treat
Ingredients You’ll Need
- Cauliflower crust — store-bought or homemade; pre-bake until golden for best crispiness
- Butternut squash — roasted until caramelized and sweet
- Brussels sprouts — thinly sliced or shaved for even roasting
- Prosciutto — adds salty, savory depth and crisps up beautifully in the oven
- Mozzarella — the creamy, melty base
- Olive oil + garlic — a simple sauce that lets the toppings shine
Tips for the Best Results
- Roast the squash and Brussels ahead — gives them a head start on caramelizing before the pizza goes in the oven
- Pre-bake the crust — always bake cauliflower crust before adding toppings to prevent sogginess
- Add prosciutto in the last 5 minutes — or place it on after baking so it stays delicate rather than tough
- Don’t overload — a lightly topped cauliflower pizza holds up better and stays crispier
Substitutions & Variations
- Acorn squash or sweet potato — great substitutes for butternut squash
- Pancetta or bacon — swap for prosciutto for a more intense smoky flavor
- Gruyère or fontina — beautiful fall cheese alternatives to mozzarella
- Add a drizzle of balsamic glaze — the finishing touch that ties all the fall flavors together
Frequently Asked Questions
Can I prep components ahead of time?
Yes! Roast the butternut squash and Brussels sprouts up to 2 days ahead. Store in the fridge and bring to room temperature before topping the pizza. This makes weeknight assembly super fast.
What’s the best way to slice Brussels sprouts for pizza?
Trim the ends, remove any outer leaves, and thinly slice them on a mandoline or with a sharp knife. Shaved Brussels sprouts roast faster and lay flat on the pizza better than halved ones.
