This healthy Sprouted Lentil Butternut Squash Pizza is a perfect gluten-free and vegan meal for lunch or dinner! An easy personal pizza made on a brown rice tortilla with a savory butternut squash spread packed with fragrant herbs and spices, topped with spinach and protein-packed sprouted lentils! This meatless single-serve meal is quick, easy, and packed with nutrition.

One of my favorite tortilla pizza recipes that is hearty, delicious, nutritious, and packed with fall flavors! Using raw sprouted lentils that give the pizza a satisfying "meaty" crunch, a creamy autumn herb butternut squash puree spread, with a little tomato paste underneath, plus a good dose of spinach (or arugula) to add some green. All on a naturally slightly sweet brown rice tortilla that's baked in the oven for just a few minutes to get crispy and warm. A plant-based gluten-free, vegan, and allergy-free pizza that you can devour all by yourself!

More Gluten-Free Pizza Recipes:

Sprouted Lentil and Butternut Squash Tortilla Pizza

Sprouted Lentil Butternut Squash Pizza

gluten-free sprouted lentil butternut squash tortilla pizza on plate.

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Author: Rebecca Pytell
Prep Time: 5 Minutes
Cook Time: 12 Minutes
Total Time: 17 minutes
Yield: 1 Pizza 1x
Category: Main
Method: Bake
Cuisine: American

Ingredients

Scale

1 Large Brown Rice Tortilla (any large tortilla can be used)
¾ Cup Raw Sprouted Lentils
2 TB Tomato Paste
¾ Cup Mashed Butternut Squash (5 oz, frozen, cubed)
1 TB Dried Parsley
½ Tsp Balsamic Vinegar
½ Tsp Crushed Dried Rosemary
¼ Tsp Dried Thyme
¼ Tsp Ground Sage
¼ Tsp Onion Powder
¼ Tsp Garlic Powder
¼ Tsp Cinnamon
⅛ Tsp Black Pepper
1 Large Handful of Fresh Spinach or Arugula

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Instructions

Preheat the oven to 385°F.
Simmer the frozen butternut squash cubes with two to four tablespoons of water for about 5-6 minutes until soft.
Mash the butternut squash into a smooth puree. Add the spices, herbs, and vinegar to the puree and mix. Taste and adjust any seasonings to your liking.
Line a baking sheet with foil, and lightly grease with oil or non-stick spray so the tortilla does not stick.
Place the tortilla on the foil-lined baking sheet and spread the 2 tablespoons of tomato paste on the tortilla, leaving about ½ inch of room on the edge for a crust. Spread the butternut squash mash over the tomato paste, then spread out the sprouted lentils and top with the handful of spinach.
Bake the tortilla pizza in the oven for about 12 minutes, just until the edges are golden brown and the greens are slightly wilted and crisp.

Notes

These Food For Life tortillas typically come frozen, so you may need a minute or two less baking time if you are using a fresh tortilla.
You can adjust the amounts of the toppings to your liking.
I used a 10-ounce bag of frozen butternut squash cubes. I simmered the entire bag in ¼ cup of water. You'll only need half of the amount for 1 pizza so adjust the amount of liquid as needed when defrosting the squash (it should be thick when mashed, not watery).

Nutrition

Serving Size: 1 Pizza

So tell me:

What is your favorite pizza topping(s)?

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Comments

Kristin

October 23, 2013 at 1:30 am

Yum! This sounds amazing! I've been making a pizza with my black and white bean salad and I love this option as well. Thanks so much for linking up at Tips and Tricks Tuesday!

- strengthandsunshine
  
  October 23, 2013 at 2:52 am
  
  I hope you get a chance to try it! 🙂
  
Kierston @candyfit

October 22, 2013 at 6:06 pm

This looks soooo good!

- strengthandsunshine
  
  October 22, 2013 at 6:58 pm
  
  You've got to try it! 🙂
  
Teri-aFoodieStaysFit (@afoodiestaysfit)

October 21, 2013 at 8:41 pm

thanks for sharing the link on my blog! this sounds amazing!! just pinned it 🙂

- strengthandsunshine
  
  October 21, 2013 at 9:14 pm
  
  I hope you get to try it! I am sprouting lentils right now to make it again later this week 🙂
  
GiGi Eats Celebrities

October 18, 2013 at 11:14 pm

Anchovies, Olives, Sausage - I have never had this on a pizza before but I doooooo love the combo by itself, so I can imagine it being AMAZING on a pizza - lol

- strengthandsunshine
  
  October 19, 2013 at 3:55 am
  
  Anchovies and olives awesome! Sausage, not so much!
  
Amanda - RunToTheFinish

October 17, 2013 at 5:42 pm

WOW this looks phenomenal! I am totally pinning this so I can remember it for this weekend. I love that you got some good protein and no gluten in to it!

- strengthandsunshine
  
  October 17, 2013 at 5:46 pm
  
  Thanks Amanda! It was so good and I am dieing to make it again! Just need to wait for my lentils to sprout!
  
Amy @ The Little Honey Bee

October 16, 2013 at 11:03 am

Looks amazing! Butternut squash and lentils have been on repeat lately for me. Although I have yet to try sprouted lentils but have been meaning to 🙂

- strengthandsunshine
  
  October 16, 2013 at 2:49 pm
  
  Definitely do! Sprouting brings them to a whole other level 🙂
  
Kammie

October 16, 2013 at 8:48 am

Ohh that looks amazing

- strengthandsunshine
  
  October 16, 2013 at 2:47 pm
  
  Thanks Kammie!
  
Kaila @healthyhelperblog!

October 16, 2013 at 8:07 am

Looks great! I would add some cheese on top for some extra deliciousness and be all set!

- strengthandsunshine
  
  October 16, 2013 at 2:46 pm
  
  No way! But whatever you like I guess.