Vegan Pumpkin Pizza

Amazing Mediterranean Pumpkin Pizza (Gluten-Free, Vegan), 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.

5 from 4 votes

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Course: Entrée, Snack

Cuisine: American

Keyword: Vegan Pumpkin Pizza

Prep Time: 10

Cook Time: 7

Servings: servings

Calories: 321kcal

Ingredients

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

Toppings

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

Instructions

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.

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