Caramelized Onion and Pear Pizza

Gluten-Free Option, Soy-Free, Oil-Free, Grain-Free Option, Vegan (of course)

Calling all pizza fans (so basically everybody)! Do I have a delectable, autumnal flavor-explosion waiting for you! From the creamy butternut squash sauce, to the perfectly soft, golden, syrupy onions, to the sweet, delicate pears, to the tangy tomatoes, to the earthy arugula, this plant-based Caramelized Onion and Pear Pizza has is all! Time to ditch your has-been cheese and pepperoni, and say a big “Hello!” to this heavenly pizza flavor profile!

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Ingredients:

For the Pizza:

  • Crust of choice (I used my Vegan Cauliflower Pizza Crust recipe)
  • Two small pears, sliced
  • One red onion, sliced
  • Ten cherry tomatoes, sliced
  • Large handful of arugula

For the sauce:

  •  of a cup of butternut squash puree
  • ¼ of a cup of raw cashews, soaked
  • One tsp. of lemon juice
  • One tsp. of garlic powder
  • ¼ of a tsp. of onion powder
  • ⅓ of a cup of water
  • Generous pinch of salt and pepper

How to make:

  1. Place the cashews in a bowl with enough hot water to cover them until it’s time to use them.
  2. Make your crust of choice.
  3. While your crust bakes, peel and slice the ends off of the onion, then chop the onion in half and thinly slice each half.
  4. Place the sliced onions in a medium-sized pot/pan with a splash of vegetable broth (water can be subbed) and sauté the onions until they are very soft and dark (about 15 minutes).
  5. While the onions sauté, drain the cashews and blend them with the rest of the sauce ingredients in a high-speed-blender until smooth and creamy.
  6. Thinly slice the pears and cherry tomatoes.
  7. Once your pizza crust is done baking, spread the sauce evenly over the crust (you may have some sauce leftover), then top the crust with the caramelized onions, arugula, pears, and cherry tomatoes.
  8. Bake the pizza for 15 minutes.
  9. Slice, serve, and enjoy!

Love this recipe? You may also enjoy:

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Stuffed Butternut Squash
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Mexican Stuffed Onions
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Vegan Cauliflower Pizza Crust

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←Previous recipe: Vegan “Clam” Chowder

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