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  • Vegan pumpkin pizza
  • Pumpkin pizza sliced on parchment with rosemary, served
  • Sliced pumpkin pizza topped with rosemary, pine nuts and red onion rings

27 SEPTEMBER 2017

Pumpkin Pizza

By Verena Frei

This post is also available in: deutsch

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Last updated 10 July 2026

Prep
200 min
Cook
30 min
Total
230 min
Servings
4 pizzas

Hello Lovelies, I'm back again. And yes - with another pumpkin recipe. Pumpkin fever is officially on in our house and we are having a new pumpkin dish every day. Please sent me a hint if you are tired of seeing all the pumpkin here!

Not going to write much today, just leave you with the new recipe. And I have a very shocking revelation for you: even foodblogger like to eat their dishes WARM (hot would be a dream)! I know that must come as a surprise for most people, but now you heard it :-). The pumpkin pizza was just too delicious, so I only took 2-3 pictures (ok maybe 20-25 :-)) and then enjoyed it warm.

Pumpkin pizza sliced on parchment with rosemary, served

And here is the proof that I really couldn't wait, the pizza just smelled too good and I had to take a bite even while still taking the pictures! It's made really quickly and with a salad, a healthy meal for the whole family.

Sliced pumpkin pizza topped with rosemary, pine nuts and red onion rings

If you love this pumpkin pizza, I have more savory pumpkin recipes for you: for a cozy pasta night I adore my vegan pumpkin ravioli with sage butter, if you prefer something from the oven you have to try my autumn lasagne with pumpkin, and freshly baked pumpkin baguette goes wonderfully alongside it. I'd be so happy if you give the pizza a try – let me know how you liked it!

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: The spelt dough is easy to prep ahead – letting it rise covered in the fridge overnight makes it even more flavorful. Instead of tomato sauce, vegan sour cream gives the creamy base; swap in a cashew cream if you like. Cut the raw butternut into thin sticks so it cooks through nicely in the oven. Leftovers are best reheated briefly in the oven the next day.

Vegan pumpkin pizza

5.0 from 1 vote

Pumpkin Pizza

Vegan pumpkin pizza on a crispy spelt crust with butternut, rosemary and vegan cheese – creamy sour cream instead of tomato sauce. Quick & family-friendly.

  • Prep:200 min
  • Cook:30 min
  • Servings:4 pizzas
Vegan

INGREDIENTS

DOUGH:

TOPPING:

INSTRUCTIONS

DOUGH

  1. Mix all the ingredients and knead to a dough.
  2. Let rise for 3-4 hours in a greased bowl.
  3. Preheat the oven to 180 degree (356°F).
  4. Roll out the dough on a floured surface. We made 4 single serve pizzas, so everyone could have their own toppings.
  5. The dough is enough for 4 pizzas.

TOPPING

  1. Add sour cream to the dough, make sure you use enough, so the pizza won't be dry.
  2. Season with salt and pepper.
  3. Cut the pumpkin (I had butternut) into sticks and add to the pizza.
  4. Add the pine nuts, rosemary, onions (cut in rings) and vegan cheese on top.
  5. Bake for 25-30 minutes, keep an eye on it.
  6. You can brush it with some olive oil in between, so the pumpkin won't get too dry.
  7. Enjoy warm :-)
Calories
650 kcal
GOOD TO KNOW

Frequently asked questions

  • Butternut or hokkaido work best. Butternut is mild and easy to slice raw into thin sticks, and hokkaido doesn't need peeling. Both turn soft and slightly sweet in the oven and pair beautifully with the creamy sour cream.

  • No. Instead of tomato sauce this pizza uses vegan sour cream as a creamy base, which suits the pumpkin far better and keeps the pizza juicy.

  • Yes. The spelt dough rises for 3-4 hours; you can also let it rise covered in the fridge overnight and roll it out the next day for an even better flavor.

  • No. The raw butternut is cut into thin sticks and added straight to the pizza; it cooks through during the 25-30 minutes in the oven. A little olive oil on top keeps it juicy.

  • Grated cashew cheese or a nutritional-yeast cashew cream both work. If you skip cheese entirely, the sour cream, pine nuts and rosemary still carry the flavor.

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