Mini Pizzas #SundaySupper

Tasty mini pizzas that use Butternut squash as the base. For a naturally gluten free appetizer, or even a meal, your family and party guests will love.

There aren't many folks out there who don't like pizza. I sure do, but since I'm gluten intolerant I don't get to enjoy it very often. I've tried gluten free pizza crusts before, and didn't care for the taste. And those that use alternative methods, such as a cauliflower crust, are out due to an egg allergy. I found the perfect solution though, I use butternut squash as the crust.

The neck of a butternut squash is longer and more slender than the body of the squash, and slices into the perfect size for mini pizzas. All I have to do is roast them, add my favorite toppings, bake a little more and voila, delicious mini pizzas. The toppings can be as varied as your tastes. Whatever you like on regular pizza, can be used on these little beauties too. You can even skip the cheese if you want a dairy free version! They are super tasty whatever way you top them.

Below is my favorite way of enjoying them, but feel free to make them your own with your favorite toppings.

Mini Pizzas


1 butternut squash, with a long neck
2 tablespoons pure olive oil
Sea salt
Grape tomatoes, or your favorite pizza sauce
Shredded mozzarella and/or Colby/Jack cheese
Your favorite pizza toppings such as pepperoni, chopped vegetables, basil, etc.


Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper.
Using a vegetable peeler or paring knife, peel the squash.
Slice the neck end into 1/4 inch thick slices. *Scoop out the seeds at the bottom part of the squash, then slice and roast to enjoy as a side dish.
Place squash rounds on the prepared baking sheet and brush both sides with olive oil. Place 1 - 2 grape tomatoes per squash round on the baking sheet as well. Sprinkle with a little salt and bake for 15 minutes.
Flip squash rounds over. Mash the tomatoes with a fork, then place several on each squash round. (or pizza sauce if using) Add any other toppings you would like at this time. I used a little garlic powder and dried oregano to taste, along with shredded cheese, and some chopped fresh basil.
Bake for 10 - 15 minutes more, or until squash is tender, and cheese has melted.

Yield: Makes 6 - 12 mini pizzas, depending on the size of the squash.

Thank you to Christie Campbell from A Kitchen Hoor's Adventures for hosting this week's event.

This Mini Pizzas recipe is part of a collection of tasty Finger Food recipes from the Sunday Supper Movement. Find links to the rest of the collection below, and make sure to visit the #SundaySupper Pinterest board for even more delicious recipes.

Pinky Appetizers
Manual Mains
Digit Desserts
Plus Plus Bite-sized Berry Pavlovas and More Finger Food Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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  1. I love to find flour, or grain alternatives to a lot of dishes (my husband mainly sticks to low carb eating), but I have never seen a pizza made with a butternut squash base - so genius!

  2. I love butternut squash. These sound so good to me!

  3. Such a great idea for a gluten free pizza crust--love it!

  4. I love the butternut squash in this recipe!! My dad eats low carb and I'm always trying to think of ways to cook for his diet. This would be a perfect appetizer!


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