Pumpkin Power Pizza: A Delicious Autumn Adventure

Pumpkin Power Pizza: A Delicious Autumn Adventure

10 October 2025

Pumpkin Power Pizza: A Delicious Autumn Adventure

Hey there, fellow food lovers! Are you ready to spice up your pizza night with a burst of fall flavors? Forget the usual cheese-laden suspects; we're diving headfirst into a world of creamy, savory, and oh-so-satisfying goodness with this cheeseless pumpkin pizza. That's right, we're going full-on plant-powered deliciousness, and you won't even miss the cheese!

A Symphony of Flavors

Imagine this: a crispy, golden crust topped with a luscious white sauce infused with roasted garlic, sweet and tender roasted pumpkin, salty black olives, tangy balsamic onions, and a delightful crunch of roasted walnuts. And for a pop of color and a touch of bitterness, we add a smattering of crispy kale. It's a flavor explosion that's both comforting and exciting – the perfect dance of sweet, savory, and crunchy!

Easy Peasy Pizza Prep

Now, I know what you might be thinking: "Homemade pizza? That sounds like a lot of work!" But fear not, my culinary comrades! This recipe is surprisingly simple, especially if you follow my tips. I like to make a batch of my go-to no-knead dough the night before, but you can totally use store-bought dough to make things even easier. The key to this recipe is to get creative and have fun!

Key Ingredients

  • The Crust: I am using the no knead dough I mentioned, but feel free to use shop bought.
  • Pumpkin: I am using butternut squash but any kind will do.
  • Tangy Onions: Balsamic onions are a must, but in a pinch, a good red onion chutney will do the trick!
  • Salty Olives: Kalamata olives bring a salty, briny bite that pairs beautifully with the other ingredients.
  • Crunchy Walnuts: Toast those walnuts for a bit, for extra crunch and flavor.
  • Kale: Don't be shy with the kale - this is how we add our green goodness to the mix.

Let's Get Cooking!

Step-by-Step Guide

  1. Prep the Pumpkin & Garlic: Roast pumpkin cubes with olive oil and a garlic head until tender and slightly charred. Toss torn kale leaves with the residual oil.
  2. Whip Up the White Sauce: Blend roasted garlic with plant milk, nutritional yeast. Then create a roux with vegan butter and flour, and add the liquid to create your luscious white base.
  3. Assemble Your Pizza: Stretch your dough, spread the white sauce, then add pumpkin, olives, and red onion chutney.
  4. Bake to Perfection: Bake until the base is cooked and the crust is gently charred and crispy. Add the kale and walnuts towards the end of the baking time for the final crunch.

Flavor Variations

  • Nutty Swap: If you're not a fan of walnuts, try using hazelnuts or roasted pumpkin seeds instead.
  • Greens Galore: Swap kale for fresh rocket or wilted spinach after baking for a different twist.
  • Spice it Up: Add a sprinkle of your favorite chili flakes or some sweet smoked paprika for extra depth.

Why You'll Love This Pizza

This pumpkin power pizza is a game-changer! It's packed with flavor, texture, and nutrition. It's also a fantastic way to use up seasonal ingredients, and it's a meal that everyone will enjoy, whether they are vegan or not. So, gather your ingredients and get ready for a pizza adventure!

Don't Forget

If you make this recipe, please tag me on social media with #HealthyPizzaAdventures. I can't wait to see what you create!

Recipe Card

Yields: 4 pizzas

Prep Time: 30 minutes

Cook Time: 90 minutes

Ingredients

For the Pizza:

  • 500g cubed firm pumpkin
  • 1 head of garlic
  • Olive oil
  • Semolina flour (optional)
  • 1 portion of pizza dough (use my easy no-knead recipe or store-bought)
  • 4 tbsp red onion chutney or balsamic onions
  • 12 Kalamata olives, sliced
  • 25g walnuts, chopped
  • 50g curly kale
  • Chili flakes (optional)

For the White Sauce:

  • 40g vegan butter or olive oil
  • 25g all-purpose flour
  • 300ml plant milk
  • 2 tbsp nutritional yeast
  • Salt and pepper

For the Balsamic Onions (optional):

  • 2 medium red onions
  • 30ml olive oil
  • Salt to taste
  • 15g brown sugar
  • 15-30ml balsamic vinegar

Instructions

  1. Preheat oven to 200°C. Roast pumpkin and garlic for 30-35 minutes. Crumble kale leaves with olive oil.
  2. Increase the temperature to 250°C. Blend roasted garlic with plant milk and nutritional yeast. Melt vegan butter, add flour, then slowly add the garlic mixture.
  3. Divide the dough into 4 equal portions. Roll the dough to your desired pizza shape, spread the sauce and top with pumpkin, olives, and red onion chutney.
  4. Bake for 12-13 minutes, top with greased kale and walnuts, then bake for another 2 minutes.

Optional Balsamic Onions:

  1. Slice the onions, heat olive oil in a pan and add the sliced onions, cooking on a low heat, stirring every 10 minutes or so, until soft and translucent.
  2. Deglaze the pan with a splash of water, and season with salt, sugar and balsamic vinegar.

Notes

  • Pre-roast walnuts for extra flavor.
  • Semolina flour prevents sticking.
  • Use a pizza stone or an upside down baking tray for best results.

Nutritional information

Per pizza

  • Calories: 837
  • Sugars: 16g
  • Fats: 28g
  • Saturates: 4g
  • Proteins: 20g
  • Carbs: 126g

Enjoy your delicious and healthy pizza creation!