If the dough is sticky and more on the wet side, add more arrowroot powder 2 tbsp at a time until it does not stick anymore.
The reason for any variability is that your kabocha may carry more water from being steamed longer.
Split the dough into 2 - 3 even-sized parts
Place parchment paper on the counter and put the dough on the parchment (this makes it easy to transfer to the oven or pizza tray).
Use a rolling pin to roll out the pizza dough. Then pick up the parchment and slide it onto a baking tray.
Bake at 350 F for 12 - 15 minutes.
It should be golden brown on top and the crust should be pliable.
Repeat until all crusts are baked and ready for topping.
Pizza Sauce
Place all ingredients into a small bowl and mix through.
The sauce is ready to use.
Assembly
Once all the parts are ready, and the Kabocha Squash Pizza crust is ready, spread the tomato sauce onto the flattened crusts.
Then add the caramelized onions.
Top with fresh arugula.
Add the cherry tomatoes, jalapeños, olives, mushrooms or avocados.
If you would like to add a dairy-free ''cheese" on top, try my Cashew Cheese recipe and drizzle once you have added all your desired toppings.
Notes
There is a little almond flour in the recipe, so if you would like the recipe to be completely fat-free, you can eliminate the almond flour and add another 1/2 cup of chickpea flour.