Pumpkin Pizza Bases: Our Vegan Recipe

This pumpkin pizza base is a game-changer for those following vegan, gluten-free, dairy-free, or even paleo diets.

With its rich, slightly sweet flavor and crispy edges, it’s perfect for building a delicious, homemade pizza piled high with your favorite toppings.

This recipe is simple to make, using just a few key ingredients. We’ll show you how to prepare your very own pumpkin pizza base at home with easy-to-follow steps. Ready to get started?

Ingredients Needed for a Vegan Pumpkin Pizza Base

We’ve all been there—starting a recipe only to find out we’re missing a few ingredients. To help you avoid this, we’ve listed all the essentials you need for this pumpkin pizza base, and we’ve provided some details on each one.

Let’s make sure you’re fully prepped before diving into the kitchen!

Pumpkin

The star of the show! Without pumpkin, you wouldn’t have this unique pizza base. It adds a natural sweetness and moistness to the crust. Make sure to roast and mash it before using it in the recipe. We like to make a big batch and keep some mashed pumpkin in the fridge or freezer for future meals.

Flour

This recipe is gluten-free, dairy-free, and vegan, so instead of traditional wheat flour, we use a mix of almond flour and coconut flour.

The almond flour provides a rich, nutty flavor, while the coconut flour adds a light, fluffy texture. This combination also keeps the base low in carbs, making it suitable for a variety of dietary preferences.

Psyllium Husk

Psyllium husk acts as a thickening agent and helps the base hold together. It’s commonly used in gluten-free baking to prevent the final product from becoming too crumbly or dry. It retains moisture, giving the pizza base a softer, more airy texture. Trust us, you don’t want to skip this ingredient!

Vegan Egg Substitute

In the original recipe, an egg is used to bind the ingredients together, but since we’re keeping it vegan, we’ll use a flax egg instead.

This simple swap ensures the base stays firm and crisp while baking. To make a flax egg, combine one tablespoon of ground flax seeds with three tablespoons of water and let it sit for a few minutes until it thickens. It’s an easy replacement and adds a hint of nuttiness to the crust.

Seasonings

The right seasonings make a big difference. We like to add dried oregano and garlic powder to give the base that classic savory pizza flavor. A pinch of salt and pepper helps balance the natural sweetness of the pumpkin. Feel free to get creative with other herbs and spices if you like!

Vegan Pumpkin Pizza Base Recipe

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 45 minutes

Ingredients

• 1.5 cups of roasted and mashed pumpkin
• ½ cup of almond flour
• ¼ cup of coconut flour
• 3 tablespoons of psyllium husk
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• 2 teaspoons of extra virgin olive oil
• 1 teaspoon of dried oregano
• 1 teaspoon of garlic powder
• A pinch of salt
• A pinch of pepper

How to Mash the Pumpkin

Before starting the recipe, you’ll need to roast and mash the pumpkin. Here’s how to do it:

1. Preheat the oven to 350°F (177°C). Line a baking tray with parchment paper.
2. Slice the pumpkin into chunks and coat them lightly with a bit of extra virgin olive oil. Place the pumpkin pieces on the tray.
3. Roast in the oven for 45-60 minutes until tender. Check occasionally to avoid overcooking.
4. Once the pumpkin is tender, remove it from the oven and let it cool to room temperature.
5. Scoop out the flesh, discard the skin and seeds, and mash the pumpkin until smooth using a spoon or potato masher. Measure out 1.5 cups for the recipe and store any leftovers in an airtight container in the fridge or freezer for later.

How to Make the Vegan Pumpkin Pizza Base

1. Preheat your oven to 390°F (199°C). Line a baking tray with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk, oregano, garlic powder, salt, and pepper. Mix well.
3. Add the mashed pumpkin and olive oil to the bowl. Stir to combine the dry and wet ingredients until they form a thick dough.
4. In a small bowl, prepare the flax egg by mixing the ground flaxseed with water. Let it sit for about 5 minutes until it thickens.
5. Add the flax egg to the dough mixture and mix until everything is well incorporated. Let the dough sit for 10 minutes to allow the psyllium husk to absorb moisture and thicken the dough further.
6. After 10 minutes, divide the dough into two equal portions. Roll each portion into a ball and then flatten it out into a large, rounded shape using your hands.
7. Place the dough rounds onto the lined baking tray and bake for 25-30 minutes. The tops should be soft and slightly springy, while the bottoms should be crisp and golden.
8. Remove the pizza bases from the oven and flip them over. This way, when you add your toppings later, the soft side will crisp up nicely.
9. Let the bases cool completely before adding your toppings.

How to Use Your Vegan Pumpkin Pizza Base

Once the bases have cooled, it’s time to get creative with your toppings! Start with a homemade tomato sauce using fresh tomatoes, garlic, basil, salt, and pepper. Then, add your favorite vegan cheese and any other plant-based toppings you love—think mushrooms, bell peppers, olives, spinach, or even roasted veggies.

For the best results, sprinkle a little extra vegan cheese on top before popping the assembled pizzas back into the oven to melt. Bake at 400°F (204°C) for about 10-15 minutes or until the toppings are cooked to your liking.

Final Thoughts

While the initial prep for the pumpkin can take a bit of time, making these vegan pumpkin pizza bases is quite easy once you get started.

Plus, they’re gluten-free, dairy-free, and packed with flavor! If you want to save a base for later, simply wrap it up and freeze it for a quick pizza night down the road.

We hope you enjoy making this vegan pumpkin pizza base and have fun experimenting with all kinds of toppings!

Frequently Asked Questions