Sweet and hearty, this pizza is full of creamy garlic flavour and chunks of acorn squash. Sprinkle on a touch of red pepper just before serving before serving to balance the flavours!

Recipe by: Fake Food Free
Serves: 1 large pizza
Prep Time: Quick & Easy


1 large (14 inch) pizza dough

1 head of garlic

1 small acorn squash, peeled and flesh cubed

1 medium red onions, sliced

1 cup mozzarella cheese, shredded

1/4 cup lactose-free parmesan block, 200g, shredded

0 extra virgin olive oil

0 crushed red pepper (optional)

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1. Preheat the oven to 400 degrees F. Carefully cut off the top 3rd of the head of garlic so that the cloves are exposed. Place in the center of a square sheet of aluminum foil, drizzle with olive oil and wrap loosely. Bake for 45 minutes to 1 hour, until tender. Set aside.

2. Spread the cubed squash in a single layer on a baking sheet. Drizzle with olive oil and toss to coat. Roast 15 to 20 minutes, just until tender. Meanwhile, drizzle a skillet with olive oil, add the onions and cook over medium-high heat. Cover and continue to cook, stirring often, until the onions are slightly browned and soft. 

3. Squeeze the garlic flesh into a small bowl and stir to mash any clumps. Spread evenly over the pizza crust. Top with the squash and caramelized onions. Cover evenly with the cheeses. Bake for 20 to 25 minutes, until the cheese is melted and bubbly and the crust is slightly browned. Garnish with crushed red pepper, if desired.