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Vegan Pumpkin Pizza

May I present to you, the perfect fall pizza: Vegan Pumpkin Pizza with caramelized onions and zucchini slices. It’s so good!

Vegan Pumpkin Pizza

This one is the ultimate fall pizza! A creamy pumpkin sauce makes the perfect base for this pizza, which is then topped with roasted zucchini and caramelized onions. You won’t miss the cheese at all because it’s so creamy and delicious.

For the pizza dough, I’ve included the recipe to make it from scratch but of course, you can use store-bought vegan pizza dough instead if you don’t want to go through the “trouble” of making your own.

As for the pumpkin sauce, I am actually using roasted butternut squash (mixed with water, lemon juice, salt), which is my favorite winter squash at the moment. But you can your favorite kind of pumpkin/squash! You can also use premade unsweetened pumpkin puree.

I’ve put roasted zucchini slices, caramelized onions but you can use this recipe simply as an inspiration as well and put on your pizza whatever you feel like and what you have at home. However, this combination goes great with the pumpkin sauce, so huge recommendation!

Vegan Pumpkin Pizza with caramelized onions and zucchini

How to make Pumpkin Pizza

The basic steps

roasted butternut squash
Step 1: Roast a pumpkin/butternut squash.
butternut squash dip in blender
Step 2: Blend the roasted pumpkin with water, salt, and lemon juice until creamy.
caramlized onions and zucchini
Step 3: Slightly roast and caramelize zucchini slices and white onion in a pan with some oil. They will cook further in the oven, so only half-roast/caramelize them.
pizza dough
Step 4: Roll out your pizza dough (either homemade or bought).
pizza dough with pumpkin sauce
Step 5: Spread pumpkin sauce on top.
Vegan Pumpkin Pizza with caramelized onions and zucchini
Step 6: Add the zucchini slices and caramelized onion.
Vegan Pumpkin Pizza with caramelized onions and zucchini in the oven
Step 7: Bake at 480°F/250°C for ± 10 minutes. It won’t take long if your oven is preheated.
Vegan Pumpkin Pizza with caramelized onions and zucchini

More vegan Pizza Recipes

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Cheers, Bianca

Vegan Pumpkin Pizza with caramelized onions and zucchini

Vegan Pumpkin Pizza

Elephantastic Vegan
May I present to you, the perfect fall pizza: Vegan Pumpkin Pizza with caramelized onions and zucchini slices. It’s so good!
5 from 1 vote
Prep Time 25 minutes
Cook Time 50 minutes
Resting Time 2 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Vegan
Servings 2 people
Calories 677 kcal


Ingredients for the homemade crust

  • 2 cups all-purpose flour + more to dust the dough and surfaces
  • 1/4 teaspoon salt
  • 1 teaspoon instant yeast
  • 2/3 cup warm water
  • 1 teaspoon olive oil + more to coat the dough

Ingredients for the pumpkin sauce *

  • 1/2 butternut squash
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt + more to sprinkle the pumpkin with
  • 1 tablespoon water + more to thin out if necessary

Ingredients for the toppings

  • 1 large yellow onion halved and sliced
  • 14 zucchini slices
  • 1 teaspoon canola oil
  • 1 dash salt


  • For the homemade pizza dough: Combine the flour, instant yeast, and salt in a mixing bowl. Add the olive oil and water. Mix and knead by hand until it's a soft, non-sticky dough or put all the ingredients in a kitchen machine and let the machine knead the dough for you. (Finetune the dough: If it's too sticky, add more flour. If it's too crumbly, add more water.) Coat the ball of dough in a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let the dough rise until it has doubled in size (2-3 hours depending on the room temperature).
    Divide the dough into two balls, roll each of them out on lightly floured parchment paper until it's a nice pizza crust. Transfer them together with the parchment paper onto a baking tray.
  • Preheat the oven to 480°F/250°C.
  • For the pumpkin sauce: Cut a butternut squash/pumpkin in half, remove the seeds, brush the inside with olive oil, and salt. Bake it in the oven at 400°F/200°C for 20 minutes with the inside down, then flip and bake another 10 minutes. Then you can scoop out the soft flesh. OR cut a pumpkin/butternut in cubes (peel off the skin), coat them with olive oil and salt, then bake them in the oven for 20 minutes. Add roasted pumpkin flesh, lemon juice, salt, and water into a blender and blend until smooth and creamy.
  • For the toppings: In a large pan, add canola oil. Then roast the zucchini slices and onion rings until soft. They will cook further in the oven, so no need to brown them already.
  • Spread the pumpkin sauce over the pizza crusts, add the zucchini slices and half-caramelized onions, bake the pizzas in the oven for about 10 minutes. It won’t take long if the oven is preheated. And enjoy!


*You can skip making the pumpkin sauce by using store-bought unsweetened pumpkin purée and mixing it with salt to taste.


Serving: 1pizzaCalories: 677kcalCarbohydrates: 126gProtein: 18gFat: 9gSaturated Fat: 1gSodium: 1470mgPotassium: 473mgFiber: 12gSugar: 6gVitamin A: 19115IUVitamin C: 11.6mgCalcium: 55mgIron: 8.8mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating

Alice @ Aliciouslog

Wednesday 25th of November 2015

This looks extremely lovely <3 Especially for someone who just loves everything pumpkin like myself :)


Wednesday 25th of November 2015

Thanks Alice! <3 The best way to enjoy autumn is to pumpkinify everything :D haha.


Monday 23rd of November 2015

I love how colorful the pumpkin makes the pizza! I would've never thought to use it as a sauce - thanks for the inspiration, Bianca!


Tuesday 24th of November 2015

My pleasure! I love how it turned out. So creamy and colorful :) Thanks, Kat!


Sunday 22nd of November 2015

The pumpkin as the sauce, such a good idea!! And it looks gorgeous too :) I'm not usually to intrigued by savory pumpkin dishes, but this pizza is definitely an exception because I would love a slice (or an entire pizza)! Like all your recipes, amazing and easy :)

Strength and Sunshine

Saturday 21st of November 2015

Caramelized onions are the bomb! And I love using squash as a pizza "sauce"! I'm a big fan of butternut, but pumpkin, that's just fine too ;)


Sunday 22nd of November 2015

Yeees, I completely agree. That flavor of the caramelized onions is amazing. My favs are butternut and hokkaido squashes but there are still so many more that I've never tried yet like those blue squashes (don't know how they are called).