Mediterranean Pumpkin Pizza (Gluten-Free, Vegan)

This is my Mediterranean Pumpkin Pizza,  it captures the flavors of the Mediterranean plus Fall. Lots of fresh, juicy tomatoes, olives, artichoke hearts, pumpkin seed pesto, basil on top of a pumpkin flavored quinoa crust.

Mediterranean Pumpkin Pizza (Gluten-Free, Vegan)

It’s the time of year that I’m enjoying the last of my vegetables from my garden. My tomatoes, cucumbers and basil plants are still producing well and to keep up I try to incorporate as much in recipes. I juice my cucumbers with apple, ginger, parsley, and celery. Daevyd loves to eat a whole cucumber sprinkled with a tiny amount of sea salt, he actually goes out to the garden and picks it himself. Reminds me of when I was young how I loved green mango and green plum sprinkled with salt. I’m still waiting for my figs, ground cherries, bell peppers, purple sweet potatoes to ripen. Having a garden is so important to me, you can never beat the taste of freshly picked organic fruits and vegetables.

For this pizza I decided to make the crust with Organic Quinoa Flour it turned out pretty good, the quinoa was processed using a high-speed blender. Doing it yourself is pretty easy, even if you don’t have a high-speed blender. Measure out the amount of quinoa,  blend in a regular blender in small batches. Sift with a fine mesh strainer and re-blend the remaining flour that didn’t go through the strainer until you get the desired texture. To store quinoa flour, place into a freezer container with a tight fitting lid in the freezer. Store in freezer until needed, remove the specific amount and thaw before use. I used pumpkin puree to give a pretty moist crust. For the pesto, I used raw pumpkin seeds (pepitas), with kale and basil. It’s better to soak pumpkin seeds overnight to allow the seeds to begin sprouting and increase digestibility. Pumpkin seeds are a great source of magnesium and zinc, they are also great for expelling parasites from the body.

Mediterranean Pumpkin Pizza (Gluten-Free, Vegan)


For the Crust:

  • 1 ½ cups quinoa flour
  • 3 tablespoons ground flax seeds (yellow)
  • ½ teaspoon baking powder
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon sea salt
  • 1 cup pumpkin puree

For the Pesto

  • 1 cup raw pumpkin seeds (pepitas)
  • 1 cup basil leaves
  • 1 cup kale leaves
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast flakes (optional)
  • 2 cloves garlic
  • 1/2 teaspoon sea salt


  • 1 cup artichoke hearts, chopped
  • 1 cup heirloom cherry tomatoes, cut in slices
  • 1/4 cup black olives, halved
  • 1/4 cup basil leaves for garnish

Preheat oven 400ºF. Light grease parchment lined baking sheet and set aside. In a large bowl add, quinoa flour, flax seeds, baking powder, Italian seasoning, salt, whisk to fully combine. Stir in pumpkin puree and form into a dough. Transfer dough to baking sheet and press to about 8-inch circle, leaving edges thicker. Bake for 20 minutes.

In the meanwhile prepare pesto, add pumpkin seeds, basil, kale, olive oil, lemon juice, yeast flakes, garlic, sea salt in a food processor and process until smooth. Stop and open the lid of the food processor and scrape down the sides with a spatula and continue processing until desired texture is reached.

Remove from oven, spread pesto on top, then top with vegetables and brush with olive oil. Bake for additional 10 minutes. Toss with basil leaves, then cut in wedges using a pizza cutter and serve.

Mediterranean Pumpkin Pizza (Gluten-Free, Vegan)

Recipe notes

Substitute the quinoa flour with brown rice flour. You can make your own brown rice flour with a blender and a strainer.

The benefits of making your own gluten free flours are:

  1. Reduce cross-contamination.
  2. Less expensive than store-bought flours.
  3. Ensure you get a fresher product.

Mediterranean Pumpkin Pizza (Gluten-Free, Vegan)


Feel free to use whatever toppings you prefer, you may substitute the pesto sauce for your favorite pizza sauce and add veggies with vegan cheese. So yummy! What are your favorite vegan toppings? Comment below, I sure would love to hear from you! 

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  1. Like some other commenters, hooray for seeing a well-stacked pizza! The pizza looks delicious and my wife would love the gluten-free aspect.

  2. Mel @

    I just love this recipe! Pumpkin in the crust is a fabulous idea and the colour of it is great. The toppings looks amazing too.
    Who needs an artery clogging, cheese stuffed pizza when you’ve got this? ;o)

  3. I love the idea of using pumpkin puree in the crust! I am gluten free and vegan, so am thrilled with your recipe. I have to admit, I have been lazy by buying a gluten free crust mix (even though I am a blogger). I will definitely try using quinoa next time I want pizza. It is one of my go-to grains since I love the protein content and how easy it is to prepare.

  4. Linda @ Food Huntress

    Looks so good and not what I thought at all. I like the crunch that you probably get with the pumpkin seeds and all the other ingredients. Looks beautiful also. I’ll try it!

  5. We love pizza in our house and this version looks amazing. I love the idea of adding pumpkin to it–such a great fall dinner idea.

  6. Oh my goodness, this sounds so good, and I can’t believe the few simple ingredients it takes to make a quinoa crust – with pumpkin, no less! This is on my list of things to try this fall :)

    • How can I make it “thin and crispy”. I hesitate to make it because of the thickness looking part of it… ? <3

      • Michelle Blackwood

        To make it thin and crispy, I would just roll the dough thinner or half the recipe first and bake it on the back of a baking sheet or pizza stone. I understand, my hubby loves thin crust and I love mine thick.

  7. Stella @ Stellicious Life

    Love how full your pizza is! I just hate it when at restaurants they only put 1-2 toppings on top, whenever I make pizza at home I put so many things on it they fall off with each bite :-D

  8. Kathryn Doherty

    Wow – everything about this looks and sounds so delicious! What a fabulous combination of flavors and vegetables. Yummed and can’t wait to give it a try! Also, your garden sounds amazing! I had a huge one at our old house but we moved this year and I only planted a few things. The tomatoes were a total fail but everything else has done well. Still, miss having the bigger variety because you’re right, there’s nothing like picking your own food in your own backyard :)

  9. Oh God! I love everything about this recipe! Colorful and healthy… And i bet it tasted as good as it looked!:)

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