Pumpkin Pizza

Prep 200 min·Cook 30 min·Total 230 min·4 pizzas·VEGAN·650 kcal

Ingredients

DOUGH

400 gr (14 oz.) spelt flour
200 ml (1 cup) water
10 gr (0.35 oz.) yeast (or 1 package dry yeast)
1 tbsp coconut sugar
25 gr (1 oz.) olive oil
1 tsp salt

TOPPING:

pumpkin
vegan sour cream
red onion
pine nuts
fresh rosemary
vegan pizza cheese
salt
pepper

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 :-)

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.

Nutrition per serving: 650 kcal