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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.

Course Dinner, lunch, pizza
Cuisine vegan, vegetarian
Keyword pumpkin pizza, pumpkin pizza sauce
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 441 kcal
Author Hello Veggie

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

  1. Preheat the oven to 246C/475F and line a baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. Add the tomato sauce, cumin and pumpkin puree into a blender and process to obtain a smooth sauce. Set aside.

  5. 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.

  6. Transfer onto the baking sheet, and spread it with pumpkin tomato sauce.

  7. Add the chickpeas, spinach and onion rings, drizzle with olive oil and bake for 15 minutes.

  8. Remove the pizza from the oven, top with nutritional yeast, crushed pecans and pomegranate seeds, cut into slices and serve warm.