Butternut Squash+ Pesto (Dairy-Free) Pizzas

I just invented a great lunch – all on an english muffin.  This isn’t your ordinary english muffin pizza either – it’s cheese less – well, sort of.   The mozzarella is rice cheese and the pesto is dairy-free, all thanks to the conveniences of my local supermarket.  The butternut squash puree was leftover from our dinner last night, and as I was deciding what to eat for lunch, I realized I could use it as a sauce on an english muffin…pizza!  I put it in the toaster oven on the highest setting and added just a smudge of the dairy-free pesto on top of both sides.  This is definitely a lunch I’ll be making again!

What you’ll need

  • English muffin (whatever kind you like)
  • Butternut squash puree (just steam until soft and mash)
  • Go Veggie! Rice Cheese Mozzarella Shreds
  • Dairy-free Pesto (sold at Whole Foods)

Recipe
Put everything but pesto on the english muffins. Toast on the almost highest setting.  Once finished, spread about 1/4 tsp. of the pesto on each side of the english muffin.  Enjoy!

Butternut Squash & Pesto Dairy-Free Pizza

Butternut Squash & Pesto (Dairy-Free) Pizza

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