Instructions

1. In a large bowl or the bowl of a stand mixer, add hot water. Sprinkle the yeast on top; let sit for 10 minutes.
2. Add applesauce, apple cider vinegar and 1/2 teaspoon salt. Stir to combine.
3. Slowly add the flour to the bowl 1/2 cup at a time. Stir the ingredients until just combined (don’t overmix), and place the dough on a lightly floured surface.
4. Knead with your hands until the dough is completely smooth. Return to the bowl; let rise for 1 hour.
5. Meanwhile, prepare the vegetables. Preheat oven to 375F. Line a baking sheet with foil or lightly grease with oil.
6. Place the broccoli and butternut squash on the baking sheet. Bake for 25-30 minutes, until tender.
7. In a food processor or blender, add butternut squash, non-dairy milk, garlic, 1/2 teaspoon salt, and pepper. Blend until smooth, adding more milk if needed. Set aside.
8. Increase heat to 400F.
9. In a skillet over medium heat, warm a little water or oil. Add sliced onion; cook for 5-7 minutes, until browned and caramelized.
10. Remove pizza dough from bowl. Cut into two sections for two thin crust pizzas, or do not cut for one thick pizza. Knead the dough a few times on a lightly floured surface, then roll out to your desired thickness. Place on the baking sheet.
11. Add butternut squash mixture and spread on top. Add onions, broccoli, and savory grounds
12. Bake for 13-15 minutes; top with a handful of arugula and dig in!