For the Butternut Squash Sauce:

1. Heat the oil in a medium pan with a lid over medium-high. Add the butternut squash and onions, and sauté until just beginning to brown, about 10 minutes, stirring occasionally. Reduce the heat to low and cover; cook until the butternut squash can be easily pierced with a fork, about 20 minutes.
2. Transfer the ingredients to a food processor, and process for 1-2 minutes or until smooth.

For the Cranberry Orange Drizzle:

3. In a medium saucepan, bring the cranberries, orange zest and juice, salt, and coconut sugar to boil over medium heat. Add the filtered water, and boil for 10 minutes or until all cranberries have popped, then remove from heat, and let cool before blending well.

Other Ingredients:

4. Toss the kale with the oil and salt until well-coated.

For Assembly:

5. To assemble pizza, prebake whatever pizza dough recipe you're using for 5 minutes, then remove from oven. Top with a thin layer of butternut squash sauce, then top with the kale, a drizzle of cranberry sauce, and a generous sprinkle of almonds.
6. Return to the oven for 5 more minutes, or until the kale is crispy at the edges and the almonds are just beginning to turn golden brown. Makes enough toppings for 4 personal-sized pizzas.