Vegan Pumpkin Pizza

Recipe provided by Ligia Lugo, The Daring Kitchen

This hearty pizza from The Daring Kitchen combines an array of textures and comforting flavors on a whole-wheat crust.


Pizza Dough

2 c. whole-wheat flour

2 tsp. brown sugar

1 tsp. active yeast

½ tsp. salt

⅔ c. warm water

Vegan Cashew Cheese

1 c. raw cashews

⅓ c. unsweetened almond milk, hot

½ tsp. garlic powder

½ tsp. salt


½ medium Hokkaido pumpkin, cut into ⅓” slices

4 tbsp. vegan pesto of choice

1 red onion, diced

1 c. canned chickpeas, rinsed

½ pomegranate, seeds only

½ c. raw pumpkin seeds

½ c. fresh arugula

2 tsp. extra-virgin olive oil

2 tsp. cumin powder


Start by making the dough: In a large bowl, combine the flour with sugar, salt and yeast, then pour in the warm water. Mix to incorporate. Knead with your hands for at least 5 minutes, until an elastic dough is formed. Cover with a clean cloth and let rise for at least 30 minutes, until the dough almost doubles its volume.

While the dough is rising, prepare the cashew cheese: Add the cashews, garlic powder and salt into a blender, pour in the hot almond milk, and blend to get a creamy, thick mixture. Transfer into a bowl and set aside.

Preheat the oven to 400ºF. Check the dough to see if it doubled its volume, then transfer onto a surface lined with parchment paper. Roll the dough into a 12”-length oval shape. Spread the vegan pesto all over the pizza, leaving about a 1” space all around the edges. Arrange the pumpkin slices in a single layer. Add the chickpeas and diced red onion. Season with cumin powder, sprinkle with pumpkin seeds and drizzle on the extra-virgin olive oil. Bake for 15 minutes, then remove from the oven and garnish with pomegranate seeds and fresh arugula. Cut into slices and serve warm.

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