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!
Servings 2 people
Calories 677kcal
Ingredients
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
Instructions
- 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!
Notes
*You can skip making the pumpkin sauce by using store-bought unsweetened pumpkin purée and mixing it with salt to taste.
Nutrition
Serving: 1pizza | Calories: 677kcal | Carbohydrates: 126g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Sodium: 1470mg | Potassium: 473mg | Fiber: 12g | Sugar: 6g | Vitamin A: 19115IU | Vitamin C: 11.6mg | Calcium: 55mg | Iron: 8.8mg