Keto Browned Butter Squash & Sage Pizza

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Keto Browned Butter Squash & Sage Pizza


  • 1 Cappello’s Keto Pizza Crust
  • 1/2 cup whole milk ricotta cheese
  • 1 teaspoon fresh chopped rosemary
  • 1 teaspoon fresh chopped sage
  • 1/4 teaspoon red pepper flakes
  • ¼ teaspoon onion powder
  • 1 clove garlic, minced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup peeled and diced butternut squash
  • 2 tablespoons butter
  • 3/4 cup shredded whole milk mozzarella cheese
  • 1/4 cup shredded Parmesan
  • 2 tablespoons pepitas
  • 8-10 sage leaves
  • 1 teaspoon fresh thyme
  • 1 tablespoon olive oil


  • Preheat oven to 420 F. Place baking sheet on middle rack while oven preheats.
  • In a small bowl combine the ricotta, herbs, spices, and garlic, and season with salt and pepper. Stir together until combined and set aside.
  • In a large sauté pan over medium heat, melt butter. Continue cooking, stirring occasionally, until butter has browned and smells nutty, about 4-5 minutes. Add the squash to the pan and stir to coat with the browned butter. Sauté 10-12 minutes, or until the squash is cooked through and begins to brown.
  • Spread the ricotta mixture evenly over the top of the frozen crust. Sprinkle the mozzarella and Parmesan evenly over the top, then top with the butternut squash and pepitas.
  • Place pizza directly on the preheated baking sheet. Cook 11-14 minutes, or until cheese has melted and the crust is golden brown.
  • Remove from oven and garnish with herbs and a drizzle of olive oil.

Nutrition Facts (Per Pizza) 

  • Total Fat: 139g
  • Saturated Fat: 54g
  • Polyunsaturated Fat: 3g
  • Monounsaturated Fat: 26g
  • Total Carbs: 53g
  • Dietary Fiber: 24g
  • Net Carbs: 29g
  • Protein: 71g