Photo of Butternut Squash-Crust Pizza with Fontina and Sage by WW

Butternut Squash-Crust Pizza with Fontina and Sage

Points® value
Total Time
1 hr 7 min
20 min
47 min
Mashed butternut squash forms the base of this pizza crust. It’s much healthier than regular pizza dough and adds a nice, sweet flavour to this slightly spicy pie.


Olive oil cooking spray

1 spray(s)

Cooked cubed butternut squash

1½ cup(s), (375 ml), mashed

All-purpose flour

½ cup(s), (125 ml)

Part-skim mozzarella cheese

½ cup(s), shredded, (125 ml)

Grated Parmesan cheese

1 tbsp(s), (15 ml)

Raw sage

½ tsp(s), (2 ml), minced

Baking powder

½ tsp(s), (2 ml)

Kosher salt

½ tsp(s), (2 ml)

Minced garlic

¼ tsp(s), (1 ml)

Ground nutmeg

1 pinch(es)

Cayenne pepper

1 pinch(es)


1 large, well beaten

Part-skim mozzarella cheese

cup(s), shredded, (75 ml)

Fontina cheese

cup(s), shredded, (75 ml), shredded

Fresh sage

2 tsp(s), (10 ml), minced

Ground nutmeg

1 pinch(es)


  1. Preheat oven to 190 °C (375 °F). Line a large rimmed sheet pan with parchment paper; coat with cooking spray. Combine all crust ingredients in a large bowl. Spoon crust mixture into two 20-cm (8-inch) circles on prepared pan; smooth with a spoon to form an even layer. Bake until medium brown on bottom, 25 minutes; carefully flip over. Bake until evenly browned, 15 minutes more. Combine both types of cheeses in a medium bowl; scatter evenly across cooked crusts and sprinkle with sage. Return pizza to oven; bake until cheese melts, 57 minutes. Garnish with nutmeg; slice each pizza into 4 pieces and serve.


Serving size: 2 slices Crust can be made 1 to 2 days ahead and reheated in oven before serving. For crisper results, bake pizza crust in a preheated cast-iron skillet that’s coated with cooking spray. Or bake on a baking stone coated with cooking spray.