This Sheet Pan Fall Harvest Pizza couldn’t be more delicious as it is bursting with flavors of the season while being made from just real food, simple ingredients. It also has some added protein in the crust because it’s made from a mixture of Greek yogurt and gluten free flour! This recipe would be great for an Autumn dinner or as an appetizer for a group!
Sheet Pan Fall Harvest Pizza
What you’ll need:
Crust:
- 1:1 Gluten Free Flour (or all purpose)
- Greek Yogurt
- Onion Powder
- Garlic Powder
- Baking Powder
- Salt
- Poultry Seasoning
Toppings:
- Butternut Squash
- Kale
- Pancetta or Proscuitto
- Caramalized Onion
- Cheese (I like a mix of white cheddar and guyere)
- Olive Oil
- Garlic
- Honey
- Thyme
- Rosemary
- Sage
Click here for the sheet pan I use for this recipe!
A Note on Substitutions
Baking can be tricky, especially when using gluten free ingredients. Please note that this recipe has not tested alternative flours outside of the Bob’s Red Mill Gluten Free 1:1 Flour as it’s one of my favorites to bake with. Please keep that in mind before changing up any ingredients in this recipe!
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- refined sugar free
- vegetarian (leaving out pancetta or proscuitto)
- nut free
- soy free
- egg free
As always, be sure to read ingredient labels to ensure that the ingredients you are using meet your specific needs! Also note that the ingredients you use to top your pizza with will need to be taken into account!
Hungry for more?
More pizza recipes to try:
- High Protein Chicken Pizza Crust
- At Home Pizza Parlor Dinner Party
- Pickle Ranch Buffalo Chicken Pizza
- High Protein Sheet Pan Pizza
- White Pizza Sauce
- Pizza Spaghetti Squash Boats
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- Prepare all of your toppings to your liking in advance (aka caramelize onions, roast butternut squash, chop herbs, chop kale, mince garlic, shred cheese etc.).
- Preheat your oven to 375℉ and drizzle avocado oil over your sheet pan.
- Combine the gluten free flour, Greek yogurt, onion powder, garlic powder, baking powder and salt in a bowl and using your hands, knead until fully combined and a ball of dough has formed.
- Spread out the dough onto your greased sheet pan ensuring it is evenly spread out. This will be a thin crust pizza, by the way!
- Bake the crust for 10-13 minutes.
- Remove the crust from the oven and assemble the toppings in the following order:
- Mix together olive oil and minced garlic, then brush onto the entire crust in an even layer.
- Sprinkle 1 cup of cheese over the crust, then add the caramelized onions on top of the first layer of cheese.
- Add the remaining cheese, then add on the butternut squash, pancetta and kale, spacing all ingredients out well.
- Bake the pizza for 25-30 minutes to ensure the pancetta cooks completely.
- Once baked, remove the pizza from the oven and sprinkle chopped fresh thyme, rosemary and sage over top and finish with a drizzle of honey.
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