Savoury Pumpkin Pizza with Chickpeas and Spinach
A vegan pumpkin pizza recipe, using an easy, crusty pizza dough with whole wheat and topped with chickpeas, spinach and nutritional yeast.
Ingredients
- 1 cup all purpose flour plus extra for dusting
- 2 cups whole wheat flour
- 1&1/2 cups warm water
- 2 tbsp extra virgin olive oil plus extra, for drizzling
- 1 /2 tsp salt
- 2 tsp coconut sugar
- 1 tbsp dry active yeast
- 2 cups chickpeas cooked
- 2 cups frozen spinach defrosted
- 3 tbsp nutritional yeast
- 1 yellow onion cut into thin rings
- 2/3 cup tomato sauce
- 4 tbsp pumpkin puree
- 1 tsp ground cumin
- 1 pomegranate seeds only
- 1/2 cup pecans lightly toasted, crushed
Instructions
-
Preheat the oven to 246C/475F and line a baking sheet with parchment paper.
-
Add the flours, salt, water, active yeast and sugar into a large bowl, and mix with a fork to incorporate all the ingredients and form a sticky dough.
-
Knead the dough with your hands for 5 minutes (or use a standing mixer with bowl), to form an elastic dough, shape it into a ball, then cover the bowl with a clean towel and let it rise at room temperature for 60 minutes.
-
Add the tomato sauce, cumin and pumpkin puree into a blender and process to obtain a smooth sauce. Set aside.
-
When the dough doubled its size, punch it down to release the air, and place it on a floured surface. Roll it with a dough roller into a 13 inch pizza crust or two 6 inch ones.
-
Transfer onto the baking sheet, and spread it with pumpkin tomato sauce.
-
Add the chickpeas, spinach and onion rings, drizzle with olive oil and bake for 15 minutes.
-
Remove the pizza from the oven, top with nutritional yeast, crushed pecans and pomegranate seeds, cut into slices and serve warm.