Vegan Pumpkin Pizza

Why You’ll Love This Recipe

You’ll love this vegan pizza for its balance of comfort and creativity. The pumpkin sauce adds a creamy richness without dairy, and the roasted vegetables give it depth and texture. It’s hearty, satisfying, and easy to make. Whether you’re vegan or not, this pizza is a festive and flavorful dish that brings autumn to your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Prepared pizza dough (homemade or store-bought, vegan-friendly)
• Pumpkin puree
• Olive oil
• Garlic, minced
• Onion powder
• Dried thyme or sage
• Salt and black pepper
• Nutritional yeast (for a cheesy flavor)
• Red onion, thinly sliced
• Bell pepper, sliced
• Mushrooms, sliced
• Spinach or kale leaves
• Vegan mozzarella or other plant-based cheese (optional)
• Crushed red pepper flakes (optional, for heat)

Directions

1. Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven to preheat as well.
2. In a small saucepan, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant.
3. Stir in pumpkin puree, onion powder, thyme or sage, salt, pepper, and nutritional yeast. Simmer for 3–4 minutes, then remove from heat.
4. Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a parchment-lined baking sheet or preheated stone.
5. Spread the pumpkin sauce evenly over the dough.
6. Top with sliced onions, bell peppers, mushrooms, spinach or kale, and vegan mozzarella if using.
7. Bake for 12–15 minutes, or until the crust is golden and crisp.
8. Remove from the oven, let cool slightly, and sprinkle with red pepper flakes or more herbs if desired before slicing.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Add roasted butternut squash or caramelized onions for extra sweetness.
• Sprinkle toasted walnuts or pecans on top for a nutty crunch.
• Use pesto instead of pumpkin sauce for a different base flavor.
• Add vegan sausage or chickpeas for more protein.
• Make it gluten-free by using gluten-free pizza dough.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 375°F (190°C) oven or toaster oven for 5–7 minutes until warm and crisp. Avoid microwaving, as it can make the crust soggy. You can also freeze the baked pizza slices for up to 1 month; reheat directly from frozen in the oven.

FAQs

Can I use canned pumpkin pie filling?

No, use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

What kind of crust works best?

A thin or medium crust works well to balance the creamy sauce and toppings.

Can I make the pizza sauce ahead of time?

Yes, the pumpkin sauce can be made up to 3 days ahead and stored in the refrigerator.

How do I make it gluten-free?

Use a gluten-free pizza crust and check that all toppings are gluten-free.

Can I use other vegetables?

Yes, roasted zucchini, eggplant, or cherry tomatoes are delicious alternatives.

Is there a substitute for nutritional yeast?

You can skip it or use vegan Parmesan for a cheesy flavor.

Can I make this pizza without vegan cheese?

Absolutely! The pumpkin sauce is creamy enough to stand on its own.

Can I grill this pizza instead of baking it?

Yes, grill the crust on one side, flip, add toppings, and finish until heated through and crisp.

How do I prevent a soggy crust?

Pre-bake the crust for 5 minutes before adding the sauce and toppings.

What can I serve with vegan pumpkin pizza?

It pairs perfectly with a crisp green salad, roasted vegetables, or a warm bowl of soup.

Conclusion

Vegan Pumpkin Pizza is a deliciously creative way to enjoy the flavors of fall in a plant-based meal. With its creamy pumpkin sauce, colorful toppings, and crispy crust, it’s satisfying, wholesome, and full of seasonal flair. Whether for a cozy weeknight dinner or a festive autumn gathering, this pizza is guaranteed to impress.

Vegan Pumpkin Pizza

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A cozy, plant-based pizza featuring a creamy pumpkin sauce base, roasted vegetables, and a crisp crust. This vegan-friendly dish is savory, slightly sweet, and perfect for celebrating fall flavors.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 prepared vegan pizza dough (homemade or store-bought)
• 1 cup pumpkin puree
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp onion powder
• 1/2 tsp dried thyme or sage
• Salt and black pepper, to taste
• 2 tbsp nutritional yeast
• 1/2 red onion, thinly sliced
• 1/2 bell pepper, sliced
• 1/2 cup mushrooms, sliced
• 1 cup spinach or kale leaves
• 1/2 cup vegan mozzarella (optional)
• Crushed red pepper flakes (optional, for heat)

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Instructions

1. Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven to preheat.
2. In a small saucepan, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant.
3. Stir in pumpkin puree, onion powder, thyme or sage, salt, pepper, and nutritional yeast. Simmer for 3–4 minutes, then remove from heat.
4. Roll out the pizza dough on a floured surface to your desired thickness and transfer to a parchment-lined baking sheet or preheated stone.
5. Spread the pumpkin sauce evenly over the dough.
6. Top with sliced onions, bell peppers, mushrooms, spinach or kale, and vegan mozzarella if using.
7. Bake for 12–15 minutes, or until the crust is golden and crisp.
8. Remove from oven, let cool slightly, and sprinkle with red pepper flakes or fresh herbs if desired before slicing.

Notes

• Use pure pumpkin puree, not pumpkin pie filling.
• Pre-bake the crust for 5 minutes to prevent sogginess.
• Add roasted butternut squash, caramelized onions, or nuts for more flavor and texture.
• The pumpkin sauce can be made up to 3 days in advance.
• Reheat leftovers in the oven or toaster oven for best results.

Nutrition

• Serving Size: 1 slice
• Calories: 260
• Sugar: 4g
• Sodium: 420mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 0mg