Thanksgiving and Fall are the ideal times to serve the delectable pumpkin recipes. This Vegan Pumpkin Pizza is a warm and nutritious dinner option.
It is pumpkin season again and it is time to share pumpkin recipes, I have decided to update this pumpkin pizza recipe format from September 17, 2015, to include nutritional data when a reader posted the photo and recipe on Instagram saying she amazing the quinoa crust was. I’m slowly updating old recipes.
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 and juice the rest.
This year we also harvested a large number of pumpkins and this Mediterranean Pumpkin Pizza (Gluten-Free, Vegan) is a great pumpkin recipe for you to try. Also my Pumpkin Cheesecake, Pumpkin Curry, and Jamaican Pumpkin Soup.
As always, I suggest you read the complete article for useful information. However, you can scroll down to find the detailed recipe with exact ingredients and step-by-step instructions.
Mediterranean Pumpkin Pizza!
While I was growing up, pizza was a rare treat. Actually, I can’t recall my parents ever ordering pizza, and we only had homemade pizza occasionally. Unfortunately, I have relatively few pizza-related childhood memories. So, I’m not exactly sure where my love for pizza came from. But, to be honest, I didn’t make a lot of homemade pizza until perhaps a few years ago. Ordering pizza is a different story; my husband and kids love take-out pizza, so we’ve been known to order it from time to time, but making vegan and gluten-free pizza at home is a novel experience for us.
And I’ve really liked Mediterranean flavors, so it was natural that they would ultimately appear on a pizza at our house. No more boring vegan pizza!!
This Mediterranean Pumpkin Pizza is a delicious and healthy alternative to traditional pizzas. It’s made with gluten-free, vegan ingredients and tastes just like the original. It has a Mediterranean flair and is easy to make. Packed with veggies, it’s also low-carb and low-calorie. You should try the combination of flavors in one dish!
Check out my other vegan pizza recipe: Gluten-Free Black Bean Pizza, Jamaican Ackee Pizza, Eggplant Pizza Bites, and Waffle Pizzas (Gluten-Free, Vegan).
Why Does This Recipe Work?
- It quickly comes together. From start to finish, you’ll have a hot & ready Mediterranean pumpkin pizza on the tray in about 30-35 min, which includes preheating the oven.
- It’s flavorful and tasty. This is a delicious way to savor the pumpkin taste without having to eat it in another baked product. Pumpkin is a lot more useful than people give it credit for.
- This recipe for pumpkin pizza will turn out flawlessly whether you use store-bought premade pizza dough or make your own at home to save time.
- It is a gluten-free, vegetarian, and vegan recipe.
- It’s a nutritious, colorful dish that’s also flavorful and delightful.
- The veggies used are low-cost, readily available, and nutrient-dense.
- This Mediterranean pumpkin pizza recipe is a low-calorie meal that is beneficial for weight loss since it allows you to eat more while consuming fewer calories. It’s high in nutrients and can be used to bulk up meals.
How To Make Mediterranean Pumpkin Pizza (Gluten-Free, Vegan)?
For this pizza crust, I decided to make the crust with Organic Quinoa Flour it turned out pretty good. You can make your own quinoa flour by processing quinoa in 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, and 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 it into a freezer container with a tight-fitting lid in the freezer.
Store in the freezer until needed, remove the specific amount, and thaw before use. I used pumpkin puree to give a pretty moist crust and a pretty orange color.
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. You can substitute with walnuts or substitute with my Kale Pesto.
How To Serve?
This Mediterranean pumpkin pizza (gluten-free- vegan) can be eaten alone or with:
- a green salad
- A salad consisting of grains, such as this Quinoa Salad With Artichokes or this Black Bean and Millet Salad.
- Bowl of soup, such as Vegan Tomato Soup, Vegan Pumpkin Soup, Jamaican Style, or Instant Pot Cabbage Soup.
- Served with dipping sauce Possibly similar to a vegan ranch dressing or another creamy dressing.
How To Store Leftovers?
- Refrigerator: The Leftovers can be stored for up to four days, covered, in the refrigerator.
- Freezer: I haven’t tried freezing this Mediterranean pumpkin pizza because I’ve never kept it for more than a day, but I’m sure it would be OK in freezer-safe airtight ziplock bags.
- Reheat: Reheat for about 10 minutes in an oven that has been preheated to 350 degrees. Alternately, reheat until warm in the microwave, checking it in between each 30-second interval.
Other Toppings & Recipe Variations
- Pesto: Choose your preferred pesto (parsley arugula pesto, avocado pesto, sunflower seed pesto, etc.). Either include it in the hummus or use it as a topping for your Mediterranean pumpkin pizza.
- Garlic: While the crust bakes, sauté some garlic in oil. You can also use this pan-roasted garlic. Sprinkle the garlic over the pesto layer after it has finished baking.
- Raw vegetables include radish, cucumber, olives, sun-dried tomatoes, sun-dried zucchini, avocado, corn, and red onion (if you don’t mind eating them raw).
- Cooked vegetables: Vegetables that have been cooked include mushrooms, eggplant, zucchini, broccoli, red onions, asparagus, and others. Other roasted vegetables, such as sweet potatoes, Brussels sprouts, butternut squash, etc., could be used as well.
- Herbs: To add flavor, top the Mediterranean pumpkin pizza with a little amount of dried oregano, thyme Italian seasoning, or other dry herbs, OR combine them with the pesto. Pizza can also be topped with fresh herbs, such as basil.
- Cheese: Vegan Cheese I am aware that we advertised this pizza as lacking vegan cheese. However, if you have a need for anything cheesy, you may crumble vegan feta or vegan mozzarella on top.
- Nuts/seeds: To give the Mediterranean pizza crunch, top it with a mixture of seeds or chopped nuts (like sunflower seeds, walnuts, pumpkin seeds, etc.). Pine nuts are another tasty ingredient (toast in a pan until fragrant).
- Spice: Top the pumpkin pizza with a dash of red pepper flakes.
- Oil: You might drizzle some extra-virgin olive oil over the final pizza.
- Hummus salad pizza: Pizza with hummus and leafy greens on top, such as arugula, pea shoots, microgreens, and fresh herbs (parsley). Olive oil and lemon juice are then drizzled over the dish to finish it.
- When baking, lightly brush oil on the edges to make them crisp.
- Use a pizza pan or stone. Utilizing a warm pizza baking vessel enables the pizza dough to cook evenly on the bottom.
- 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:
- Reduce cross-contamination.
- Less expensive than store-bought flour.
- Ensure you get a fresher product.
Other Vegan Pumpkin Recipes:
- Vegan Pumpkin Donuts
- Vegan Pumpkin French Toast
- Vegan Pumpkin Pancakes
- Vegan Pumpkin Caramel Sauce
- Vegan Pumpkin Stuffed Shells
Frequently Asked Questions
Can I Make It In Advance?
Homemade pizza dough can be prepared up to three days in advance and stored in the refrigerator in an airtight container. When you’re prepared to cook, use it. The pesto can be made in the same way as well. Simply prepare the oven, assemble, and bake the dish when you’re ready to eat. Pre-cooking the sage is not advised because you want it to be crisp.
Is Regular Pizza Crust Vegan?
Yes! But make sure to read the ingredient list if you buy pizza dough rather than making it yourself.
Can You Have Pizza On The Mediterranean Diet?
You can, indeed! Provided that the pizza dough is made with quinoa and pumpkin crust, a variety of vegetables, and pesto. My two favorite pizzas are this Mediterranean pizza made with pumpkin and Greek pizza.
Why Is It Called Mediterranean Pizza?
Of course, Mediterranean countries are where pizza originated. The cheeses in the Mediterranean region are delicious! The typical toppings of pizza include feta cheese, goat cheese, or blue cheese. Mediterranean pizzas, especially in America, are distinctive in part because of the various cheeses.
What Is Mediterranean Food Based On?
The Mediterranean diet is an eating style based on the traditional cuisine of countries like Greece, Italy, and others that lie along the coast of the Mediterranean Sea. Plant-based foods, including whole grains, legumes, vegetables, herbs, fruits, seeds, nuts, and spices, form the basis of the diet.
Is Mediterranean Food Healthy?
The Mediterranean diet has been shown to be an effective eating plan for extending life, promoting healthy aging, and preventing cardiovascular diseases. In conjunction with caloric restriction, the diet may facilitate healthy weight loss.
Is Pumpkin Pizza Healthy?
This pizza is loaded with healthy ingredients. It is still Pizza, yes, but with a healthy quinoa flour crust, fiber-rich pumpkin, and fresh vegetables that give it a whole-food flavor not found in regular pizza. The recommended amounts of pesto in the dish are more of a guideline required to calculate nutrition information. It’s pizza. Add extra healthy topping to make it healthier. Use a little less if you want to go lighter.
Is Pumpkin Healthy?
Yes! Pumpkin is incredibly nutritious and beneficial to our health;
- It is high in vitamins A and C, which can help to strengthen the immune system. It can also aid in the prevention of diabetes, the regulation of blood pressure, the promotion of healthy skin and hair, the improvement of energy, and the maintenance of a healthy BMI (BMI). Furthermore, eating more plant-based meals like pumpkin lowers your risk of obesity and death.
- Pumpkin contains beta-carotene, a natural sunblock. It also possesses vitamins C, & E, and the antioxidants lutein & zeaxanthin, which can help your skin stay strong and healthy.
- Pumpkins are high in antioxidants including alpha-carotene, beta-carotene, and beta-cryptoxanthin. These antioxidants have the ability to neutralize free radicals, keeping them from damaging your cells.
Give this recipe a try. I hope you like and enjoy this Mediterranean Pumpkin pizza. And, don’t forget to share your feedback in the comments! …. Have Fun Cooking!
- Categories: Gluten-Free, Vegan
- Courses: Entrée, Snack
- Cuisine: American
- Energy: 286 kcal / 1195 kJ
- Fat: 21 g
- Protein: 9 g
- Carbs: 18 g
- Preparation: 10 min
- Cooking: 10 min
- Ready in: 20 min
- For: 6 Servings
For The Crust
- 1 1/2 cups quinoa flour
- 3 tablespoons ground flax seeds, (yellow)
- 1/2 teaspoon baking powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon sea salt
- 1 cup pumpkin puree
For The Pesto
- 1 cup raw pumpkin seeds, (pepitos) or walnuts
- 1 cup basil leaves
- 1 cup kale leaves
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast flakes
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 cup artichoke hearts,, chopped
- 1 cup grape or cherry tomatoes, cut in halves
- 1/4 cup black olive slices
- 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.
Would never of thought of pumpkin pizza crust but will definitely try it
Joann, I hope you enjoy it, so delicious!
Just made this tonight and had to come back to write a review. This is the best made-from-scratch pizza I’ve ever tried! The pesto is AMAZING (I made extra just so I can have more throughout the week) and the pumpkin crust came out perfectly (I was a little nervous while mixing, but it was great). Can’t wait to make this again!
Tia, thank you for your feedback, I’m so happy you tried it and enjoyed it. It was a popular recipe in the early days.
Can i use normal flour if I’m not gluten free?
You should be able to, you might need to add less liquid since gluten-free flours require more liquid than normal flour.
This looks delish! Can’t wait to try it. If I don’t find nutritional yeast flakes, can I use nutritional yeast powder?
Nadia thank you, yes you can use nutritional yeast powder.
Could you bake the crust for the first 20 minutes in advance, do you think? Trying to save myself some time later on… :)
Lish, sounds like a great idea, I didn’t try it though but I believe it will save time.
This recipe looks awesome! Do you taste the pumpkin in the crust?
Thank you Jen, yes I added pumpkin puree to the crust.
This is my go to recipe, the crust is spot on. I change up the toppings as well.
Wow Diane that’s great. I’m so happy you enjoy it and I love how you add different toppings.