Our son loves a white sauce, so we used a non-dairy "ranch" dressing, eggplant bacon and Daiya cheddar. The remaining butternut squash discs we have frozen for later use.
The recipe is from http://empoweredsustenance.com/butternut-squash-pizza-crust-gaps-paleo/
non-dairy ranch dressing (from Hallelujah Acres)
2 cups of soy-free vegan mayo
1/4 cup of raw apple cider vinegar
2 tablespoons of parsley
2 tablespoons of onion powder
eggplant bacon (from Ani's Essential Raw Food)
thinly sliced pealed eggplant, softened by salt, then drained
2 TBS liquid aminos (we use coconut)
2 TBS oilve oil
1 TBS agave
dehydrated
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