Why not break tradition and enjoy some pizza over Thanksgiving?  This pizza has the flavors of Thanksgiving with a few added twists. Cheers!


Bad lighting…darn daylight saving.


Vegan, dairy free

Recipe by Jentry Lee Hull

Makes 2 pizzas


  • 1-15oz. can Muir Glen Pizza Sauce
  • ½ cup pureed sweet potato (from scratch or Farmer’s Market Foods)
  • 1 small red or yellow onion, thinly sliced (lengthwise)
  • ½ Tbsp. avocado oil, water or broth for sautéing cloves garlic
  • 2 cloves garlic, minced
  • 1-12oz. package Butternut Squash Zig-Zags (available in the produce section at Trader Joe’s)
  • ¼ cup vegetable broth
  • 4 large curly kale leaves, de-stemmed and Chiffonade
  • ½ tsp. dried sage
  • salt and pepper, to taste
  • drizzle of balsamic vinegar (4% acidity)
  • 1 package of 2 Vicolo Organic Cornmeal Crusts (available at Whole Foods)
  • Miyoko’s Kitchen Fresh VeganMozz (available at Whole Foods)


  • Preheat oven to 425°
  • In a large saucepan over low-medium heat, combine 1 can of Muir Glen Pizza Sauce and ½ cup pureed sweet potato. Stir and cook until warmed through.  Remove from heat and keep covered until ready to assemble pizzas.
  • In a large non-stick skillet over medium-high, add thinly sliced onion. Add oil/water/broth, for sautéing.  Cook for 3-5 minutes or until golden and caramelized.
  • Add minced garlic and cook for another minute.
  • Add Butternut Squash Zig-Zags and ¼ cup vegetable broth. Reduce heat to medium, cover and let the squash soften for 3-5 minutes.  Stir halfway through and add more liquid, if needed, to prevent sticking.
  • Once squash is soft, add kale and stir to wilt the kale until it’s bright green.  Add dried sage, salt, pepper, and drizzle of balsamic vinegar.
  • Adjust seasoning taste.
  • Assemble pizzas:
    • Spread a spoonful of sweet potato pizza sauce onto each pizza crust.
    • Slice VeganMozz and lay slices on top of sauce, distribute evenly – you don’t need a lot of cheese. This cheese is rich and delicious, and goes a long way.
    • Top with caramelized onion, squash and kale mixture.
    • Add more cheese, if desired. I added some leftover Kite Hill Ricotta.
    • Bake pizzas at 425°F for 10-12 minutes, or until crust is golden brown.
    • Remove from heat and let sit for a few minutes before cutting and serving.
    • Enjoy with a big, green salad.

Thrive on,

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Saturday 11/19/16

8:30 AM Saturday Co-Ed Boot Camp – Coach Karen – HIIT and RUN 

9:30AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Carrie – HIIT and RUN