Thanksgiving Leftovers Pizza {with Grain-free Option}
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 pizza crust of your choice (see below for the grain-free cassava flour crust I used - Cauliflower pizza crust is also a great option)
  • 2 teaspoons Terra Delyssa Organic Extra Virgin Olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon finely chopped fresh sage or 1 teaspoon dried
  • 1 cup shredded cheese, mozzarella, cheddar, etc (I used Idiazabal, a smoked raw sheep's milk cheese)*
  • 1 cup leftover roasted turkey, shredded or cubed
  • ½ cup roasted brussels sprouts, roughly chopped
  • ½ cup roasted butternut squash cubes
  • ¼ cup chunky cranberry sauce or dried cranberries
Additional Options:
  • use leftover gravy as sauce
  • rather than just cheese, mix ½ cup of leftover mashed potatoes with the cheese and spread that onto the crust
  • make little meatballs out of leftover stuffing
  • try other leftover veggies, like greens, squash, etc.
  1. Preheat oven to 425ºF. Preheat a pizza stone, baking sheet or metal pan to bake the pizza on.
  2. (if using the grain-free crust, follow the directions below, but stop before the baking steps)
  3. Drizzle 2 teaspoons olive oil over the unbaked, rolled out pizza crust. Sprinkle with minced garlic and freshly chopped sage.
  4. Next evenly layer on the shredded cheese (or mashed potato/cheese combo). Add the turkey, Brussels sprouts, butternut squash and finally, add dollops of cranberry sauce evenly across the top.
  5. Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.
  6. Bake in the oven for 12-15 minutes, until dough is firm and slightly golden. Drizzle with a little olive oil just before serving.
If you are dairy-free, opt for spreadable nut-based cheese like Kite's Hill Ricotta in place of the shredded cheese
Recipe by Tasty Yummies at