Who doesn't love pizza? It's the ultimate comfort food, right? Though many people think pizza is not for vegans or people avoiding gluten in their life, they have it all wrong. Mark my words…. the best pizzas are vegan and gluten-free.

Are you with me on this? If not then I invite you to make this vegan gluten-free pizza to change your mind.

Though you can add any topping you like - or even add a homemade tomato sauce instead of the pumpkin sauce - I am sure the whole family will love this vegan and gluten-free twist to the regular, cheese- and calorie-laden Italian classic.

As I have said before, plant-based food doesn’t need to be bland and boring…. In contrary, vegan food opens doors to new interesting foods, combinations, and flavors. Let your creativity rule and be amazed what rolls out of your kitchen!

SPICY CHEESY PUMPKIN SAUCE PIZZA WITH VEGGIES AND CHICKPEA CRUST (VEGAN & GF) 🍕

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SPICY CHEESY PUMPKIN SAUCE

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INGREDIENTS

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• 2 small pumpkin or 1 big one
• 1 cup carrot, roughly chopped
• 1/4-1/2 cup unsweetened plant-based milk, use one with a neutral flavor (I used rice milk)
• 1/2 cup nutritional yeast (for the cheese flavor)
• 1/2 cup water or veggie stock
• Sea salt and black pepper to taste
• Chili paste to taste (optional)

#MAKEITHEALTHY NOTE: though a can of pumpkin puree might make things a little easier and faster, roasting pumpkin and carrots doesn’t take a lot of your time and it will taste so much better. PLUS, not only will it taste better but the pumpkin puree you make is free of yucky chemicals added to improve the taste, color and shelf life. Also, you will be absolutely sure no chemicals from the cans seeped into your puree.

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FYI: this recipe makes too much sauce. Freeze leftover for later. Can be used to make another round of pizzas or works well as a base for a pasta dish too. Think of a vegan mac and cheese here!

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DIRECTIONS

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1. Roast the pumpkin in big pieces with some cooking oil. No need to peel. the peel will easily come off when roasting. Roast for about 20 minutes, then add carrots.
2. When the pumpkin and carrots are tender and slightly browned, remove the peel and add them to a blender with all other pumpkin sauce ingredients. Process until smooth. Taste and add more chili paste, nutritional yeast, salt or pepper if needed.

CHICKPEA CRUST (makes 2 small pizzas or 1 big to share)

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INGREDIENTS

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• 11/4 cup chickpea flour
• 1/3 cup water
• 1/2 tbsp extra-virgin olive oil
• 1/2 tsp turmeric powder
• Sea salt and black pepper to taste

DIRECTIONS

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1. In a bowl, mix all chickpea crust ingredients until you get a smooth, homogeneous mixture. Unlike a regular pizza dough, this dough will be a rather liquid, pourable mixture.
2. With a spatula or spoon, evenly spread the crust mixture in a 1/2 cm to 1cm (1/4 to 1/2 inch) thick layer on a baking sheet or silicone baking mat. Sprinkle a bit of olive oil on the baking paper or silicone mat before you spread the dough on it to avoid it to stick to the paper or mat.
3. Preheat oven to 190°C or 375°F.
4. Bake the crust in the oven for about 15 minutes or until the edges are slightly golden. Do not overbake!

TO MAKE THE PIZZA

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TOPPINGS

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• Cooked chickpeas
• Sliced onion
• Sliced bell pepper (I used a mix of green and yellow bell pepper)
• Small broccoli (or broccolini) florets
• Sliced tomatoes

DIRECTIONS

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1. Remove the crust from the oven and spread the homemade pumpkin sauce onto it. Top with veggies and cooked chickpeas. Season with black pepper and dried oregano to taste.
2. Put the pizza back into the oven. Bake for 10-15 minutes. Or until the veggies are cooked.

Buon appetito!!!!!

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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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