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.
