In bowl of an electric mixer (with dough hook attachment), mix warm water, honey, olive oil, yeast, garlic powder, oregano, thyme and sea salt (use whisk, if needed, to fully combine). Let is sit for at least 5 minutes, until yeast begins to activate and foam.

Add butternut squash puree and whisk until well combined.

On low speed, slowly add flour until fully incorporated and soft dough forms. Note: If dough is too sticky, add 1/2 cup of additional flour at a time.

Increase speed to medium-high and knead dough for about 5 minutes in mixer.

Transfer dough to floured surface and slightly roll out sough until it’s flat enough to form a flat circle the rest of the way with your hands, about 11 inches in diameter.

In small bowl, mix olive oil, chili powder, cinnamon, salt, black pepper, cumin and parsley.

Place dough on one end of the pizza pan, evenly press it, and flatten it out to fit the entire pan. Gently, use fingers to stretch dough until pan is fully covered. Gently pinch the edges of the dough together to form the crust.

Lightly brush pizza with olive oil mixture.

Preheat oven to 450 degrees F.

Sprinkle on cheese, then the remaining ingredients (cubed butternut squash, roasted sweet potato, kale and apples). Lastly, lightly brush the tops of the crust with 1 Tablespoon olive oil to ensure that it becomes a nice golden brown.

Gently transfer pizza to oven and bake for 20-25 minutes or so, until cheese melts (and becomes bubbly) and the crust is puffed and golden brown.

Once done, allow pizza to rest/cool for about 5 minutes before slicing and serving.