Preheat oven to 425 and roast chopped butternut squash and sliced onion for 30 minutes with some olive oil, garlic, sea salt and pepper, flipping halfway through

While veggies are roasting get your crust ready by first lining two large baking pans or cookie sheets with parchment paper

In a bowl mix together the crust ingredients, adding enough water until the consistency is thick and doughy

Sprinkle additional coconut flour on a new piece of parchment paper, then spread out half of the dough mixture. Place another sheet of parchment on top and roll out until very thin with a rolling pin (or wine bottle, which is fo reals what we do ;)). Repeat with the other half of the dough. It should make two large pizza crusts

Place on the parchment lined pan and bake at 450 for 15 minutes (you can keep the veggies in at this heat for a bit if they’re still roasting)

Drink some of the wine you used as your rolling pin or mocktail of choice 😉

While crust is baking add all of your pesto ingredients into a food processor or high speed blender and mix, then set aside

When crust is done, remove from oven and immediately turn oven down to 400 degrees

Top crusts with olive oil, garlic, pesto sauce, roasted butternut squash, caramelized onion and cheese. Leave out the pomegranate seeds and arugula + lemon until the end, you don’t want it to cook. Put pizzas back in oven and cook at 400 for about 30 minutes or until lightly brown and caramelized

Drink more wine or mocktail. Toss arugula lightly in olive oil, lemon juice, salt and pepper. Top on pizza with pomegranate seeds when done cooking.