Preheat your oven to 425 degree Fahrenheit
Cut the butternut squash in half and scoop out any seeds, then carefully remove the skin of the squash with a sharp knife
Cube the butternut squash into small 1 inch cubes
Toss the squash cubes and garlic cloves with two tablespoons of Thrive Culinary Algae Oil
Roast squash and garlic in the oven for 15-20 minutes
Place roasted squash and garlic with the sea salt, cumin & one tablespoon of Thrive Culinary Algae Oil into a high speed blender (or food processor) and blend until smooth
Spread sauce over pizza crust and top with thinly slice red onion & shredded Dino Kale
Place back in the oven and cook according to directions of the particular pizza crust you are using, should be around 15 minutes
Remove from oven and top with Sriracha, let cool a few minutes before slicing and enjoying