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Kabocha Squash Pizza Sauce (vegan, paleo, gluten-free & body ecology)
prep time
5 minutes
cook time
30 minutes
total time
35 minutes
What You Will Need
  • 1 Kabocha Squash (you will have extra puree for leftovers)
  • 10 cloves of garlic
  • 1/2 cup of avocado or olive oil
  • 1 handful of fresh herbs such as oregano or basil
  • or 1-2 teaspoons of dried oregano or basil
  • 1 teaspoon of sea salt
  • 1 teaspoon of chopped garlic (optional: if you love savory)
  1. Roast your squash, I chose to put mine in my Instant Pot for 12 minutes with a 1/2 cup of water. If you don’t have an Instant Pot you can just slice your squash in half or in pieces until tender in your oven.
  2. Separate the squash from the seeds and skin.
  3. In a food processor or blender add all of your ingredients except for the chopped garlic if you want more to top.
  4. Blend until the sauce is very smooth.
  5. Add more oil or water if the sauce is too dry.
  6. Add more salt or seasoning to taste to adjust to your liking.
  7. Add to pizza, add your desired topping and bake until done.
  8. Enjoy!

Kabocha Squash Pizza Sauce

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