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Sprouted Lentil Butternut Squash Pizza

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

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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.

Ingredients

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Instructions

  1. Preheat the oven to 385°F.
  2. Simmer the frozen butternut squash cubes with two to four tablespoons of water for about 5-6 minutes until soft.
  3. 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.
  4. Line a baking sheet with foil, and lightly grease with oil or non-stick spray so the tortilla does not stick.
  5. Place the tortilla on the foil-lined baking sheet and spread the 2 tablespoons of tomato paste on the tortilla, leaving about 1/2 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.
  6. 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 1/4 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