It’s the most wonderful time of the year! There’ll be parties for hosting and pumpkins for roasting and stuffing your face with anything that has the ingredient pumpkin in it. Okaaay, so it’s still not September 22nd but whatevs. I’m declaring it pumpkin pizza time. Like the most perfect and easiest pumpkin pizza. It’s vegan too but who even needs cheese when you have pizza this flavorful? Bob’s Red Mill makes dinner time and pizza-making so much easier for you with their Gluten Free Pizza Crust Mix. The texture is so doughy and fluffy, plus it’s the perfect canvas for any kind of sauce your heart desires. In this case, the dreamiest, creamiest, and prettiest orangey savory pumpkin-cashew sauce. I put 3/4 of the sauce on the pizza to bake and then I reserve the rest for topping/dipping-so yum! You are going to absolutely love this light, healthy, and seasonal pizza dish.
I love mushrooms, zucchini, and white onions on this particular pizza, but of course explore other options if you’d like! Pumpkin flavored anything can be kind of tricky to mix and match with the right foods. These vegetables happen to go perfectly with the savory pumpkin and nutty/creamy cashew flavor! Also, I may have eaten 5 slices #noregrets. I would have eaten six but I decided to be nice & share with my boyfriend.
This post is sponsored by Bob’s Red Mill. Thank you for supporting upbeetandkaleingit!
- 1 package (16 oz) Bob's Red Mill Gluten Free Pizza Crust Mix
- 1 can pumpkin puree
- 1/2 cup soaked and drained roasted salted cashews (I soaked them overnight-about 8-10 hours)
- 1 medium/large clove garlic
- 2 tbsp extra virgin olive oil
- 1/2 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp seasoned salt
- Pepper to taste
- For the pumpkin cashew sauce, add the ingredients to a nutri bullet and process until sauce is creamy and fully combined.
- Follow the package directions to make Bob's Red Mill pizza crust but bake pizza at 400 degrees instead of 425 degrees, which the pizza package tells you to do.
- Grease parchment paper with extra virgin olive oil and spread out the dough (I used my hands) and ended up with about 1/4 inch thickness
- Bake pizza with no toppings at 400 degrees for 10 minutes.
- Take pizza out of the oven and top with sauce and veggies. I put most of the sauce (about 3/4) on the pizza for baking and reserved the rest for a dipping/topping sauce.
- Bake at 400 degrees for another 18 minutes.