Cajun Pumpkin Pizza with Roasted Tomatoes + Kale
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Cajun Pumpkin Pizza with Roasted Tomatoes + Kale
This Cajun Pumpkin Pizza with Roasted Tomatoes + Kale is the ultimate savory fall pizza, made completely from scratch with a Cajun-seasoned homemade pizza crust, creamy pumpkin sauce, fresh mozzarella, tender kale, and juicy herb-roasted tomatoes. It's cheesy, slightly spicy, savory, and packed with cozy fall flavor—without turning pumpkin into something sweet! Dairy-free, Vegan, Gluten-free, + Make Ahead options!
Pizza night is always a fun dinner time at my house. Whether we're digging into this The Ultimate Veggie Pizza, Garlic Herb Cheese Pizza, Best Jamaican Jerk Chicken Pizza or a healthy Chickpea + Veggie Gluten-Free Pesto Pizza, there's no going wrong when you're loading a homemade pie crust with your favorite seasonal toppings. Instead of traditional tomato pizza sauce, pumpkin puree is combined with vegetable stock and Cajun seasoning to create a simple, creamy pumpkin pizza sauce. Add milky fresh mozzarella, garlicky herb-roasted tomatoes, and kale, and you have an easy homemade pizza that's perfect for fall pizza night, Meatless Monday, or a cozy weekend dinner.
Pumpkin Belongs on Pizza—Hear Me Out!
When pumpkin season arrives, we tend to immediately reach for cinnamon, maple, brown sugar, and pumpkin spice. But pumpkin is actually an incredible ingredient for savory fall recipes, and this Cajun Pumpkin Pizza might just convince you to keep a can of pumpkin puree around for dinner, too.
Instead of using traditional red sauce, we're turning pure pumpkin into a simple savory pizza sauce with vegetable stock and Cajun seasoning. The pumpkin gives us a creamy, slightly earthy base while Cajun seasoning adds the savory, peppery kick it needs. Then we're layering on fresh mozzarella, kale, and juicy herb-roasted tomatoes to balance all that creamy richness with freshness and acidity.
And we're taking the flavor all the way down to the crust. Cajun seasoning goes directly into the homemade pizza dough, meaning this pizza has flavor from the crispy edges to the final cheesy bite. It's creamy, cheesy, herby, subtly spicy, and savory with just a hint of pumpkin sweetness—basically fall pizza night done differently.
Jump to:
- Pumpkin Belongs on Pizza—Hear Me Out!
- Why You'll Love This Cajun Pumpkin Pizza
- SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS PIZZA!
- How to Make Cajun Pumpkin Pizza
- Ingredients
- Tips for the Best Homemade Pumpkin Pizza
- How to Keep Pumpkin Pizza From Getting Soggy
- Best Cheese for Pumpkin Pizza
- Delicious Toppings to Add to Pumpkin Pizza
- Easy Cajun Pumpkin Pizza Variations
- Perfect Pairings for Cajun Pumpkin Pizza
- Can I Use Store-Bought Pizza Dough?
- How to Store + Reheat Leftover Pumpkin Pizza
- Common Q + A's for this Cajun Pumpkin Pizza with Roasted Tomatoes + Kale
- More Delicious Fall Recipes for the Family!
- MADE OUR RECIPE(S)?
- Cajun Pumpkin Pizza with Roasted Tomatoes + Kale
Why You'll Love This Cajun Pumpkin Pizza
- A Savory Way to Use Pumpkin. This isn't pumpkin spice pizza! Pure pumpkin creates a creamy, earthy pizza sauce that pairs beautifully with cheese, vegetables, herbs, and Cajun seasoning.
- Homemade Cajun Pizza Crust. Cajun seasoning gets mixed right into the pizza dough, giving the crust extra flavor instead of leaving it as an afterthought.
- No Traditional Pizza Sauce Needed. Pumpkin puree + vegetable stock + Cajun seasoning create an incredibly simple alternative to tomato sauce.
- Sweet + Savory Balance. Pumpkin and roasted tomatoes have subtle natural sweetness, while Cajun seasoning, kale, herbs, and mozzarella keep everything firmly in savory territory.
- Loaded With Fall Color. Deep orange pumpkin, roasted red tomatoes, dark green kale, and creamy mozzarella make this pizza just as beautiful as it is delicious.
- Perfect for Meatless Pizza Night. You don't need meat to make this pizza satisfying. Fresh mozzarella and roasted vegetables provide plenty of richness and texture.
- Made Completely From Scratch. From the homemade pizza dough to the pumpkin sauce and roasted toppings, you control every layer.
- Easy to Customize. Add mushrooms, caramelized onions, roasted squash, different cheeses, or your favorite protein to make it your own.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS PIZZA!
Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially for this Cajun Pumpkin Pizza. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
How to Make Cajun Pumpkin Pizza
Prepare the homemade pizza dough by combining the flour, warm water, honey, rapid-rise yeast, and Cajun seasoning, then allow it to rise until ready to shape. Stretch or roll the dough into your desired pizza shape and brush the crust lightly with olive oil.
Mix the pumpkin puree, vegetable stock, and Cajun seasoning until smooth, then spread a thin layer over the prepared crust. Top with fresh mozzarella, kale, and herb-roasted tomatoes before baking in a hot oven until the crust is golden and crisp and the cheese is beautifully melted.
Let the pizza rest for a few minutes before slicing and serving.
Ingredients
- All-Purpose Flour. All-purpose flour creates a homemade pizza crust that's chewy on the inside with crisp, golden edges. Measure the flour carefully so you don't accidentally make your dough overly dry.
- Warm Water. Warm water activates the yeast and brings the dough together. The important word here is warm—not hot. Water that's excessively hot can damage or kill the yeast and prevent your pizza dough from rising properly.
- Raw Honey. Honey gives the yeast a readily available source of sugar while adding a subtle touch of sweetness to the dough. You can substitute organic brown sugar or cane sugar if preferred.
- Rapid-Rise Yeast. Rapid-rise yeast helps make homemade pizza night faster by shortening the rising process. One packet equals approximately 2 ¼ teaspoons.
- Cajun Seasoning. Here's where we start making this crust special! Adding Cajun seasoning directly to the dough gives the crust savory, spicy flavor that complements the pumpkin sauce and roasted vegetables.
- Extra Virgin Olive Oil. Brushing the crust with olive oil before baking encourages a beautifully golden, slightly crisp exterior.
- Pumpkin Puree. Pumpkin is replacing traditional tomato sauce in this pizza. Be sure to use 100% pure pumpkin puree—not pumpkin pie filling. Pie filling contains added sweeteners and spices and isn't interchangeable in this savory recipe. Pumpkin has a thick consistency, which is why we're loosening it slightly with vegetable stock.
- Vegetable Stock. A little vegetable stock transforms thick pumpkin puree into a smoother, more spreadable pizza sauce while adding savory flavor. Don't add too much—the sauce should still be thick enough that it doesn't make the crust soggy.
- Fresh Mozzarella. Fresh mozzarella brings mild, milky creaminess that balances the Cajun spice without overpowering the pumpkin. Slice or cube it and distribute it evenly across the pizza.
- Kale. Kale adds an earthy flavor, a little texture, and gorgeous green color. Chopping it into smaller pieces helps it cook evenly and makes the finished pizza easier to eat.
- Herb-Roasted Tomatoes. Roasted tomatoes are especially important here because their sweetness, acidity, and concentrated tomato flavor cut through the creamy pumpkin and mozzarella. They also give you a little of that familiar tomato-pizza flavor without actually using tomato sauce.
Tips for the Best Homemade Pumpkin Pizza
Start With a Hot Oven
Homemade pizza benefits from high heat. A properly preheated oven helps the crust cook quickly, develop golden edges, and avoid becoming soft underneath.
If you're using a pizza stone or steel, give it plenty of time to preheat as well.
Don't Use Hot Water for Your Yeast
The water should feel comfortably warm—not steaming hot.
Water that's too hot can kill your yeast, while water that's too cold can slow down its activity.
Don't Add Too Much Flour
Pizza dough should be soft and slightly tacky rather than extremely dry.
Add additional flour only when necessary. Too much can produce a dense, tough crust.
Don't Overload the Pumpkin Sauce
Pumpkin puree is naturally thick and moisture-rich. Spread a thin, even layer over your crust rather than piling it on.
More sauce doesn't necessarily mean more flavor—it can mean soggy pizza.
Drain Your Fresh Mozzarella
Fresh mozzarella contains a lot of moisture.
Pat it dry before adding it to your pizza, especially when using other moisture-rich toppings like pumpkin and tomatoes.
Watch the Kale
Make sure the kale has a light coating of moisture or oil so exposed pieces don't burn before the pizza finishes cooking.
You can also tuck some of it underneath the mozzarella.
Roast the Tomatoes First
Don't skip this step if possible. Roasting concentrates the tomatoes' flavor and removes some moisture, which is exactly what you want on pizza.
Don't Overload Your Pizza
Pumpkin sauce, fresh mozzarella, kale, and tomatoes all contain moisture. Use a balanced amount of each so the crust has a chance to crisp.
Let the Pizza Rest Before Cutting
Give your pizza a few minutes after it comes out of the oven. The cheese and toppings will settle slightly, making it easier to slice cleanly.
How to Keep Pumpkin Pizza From Getting Soggy
Because several ingredients in this recipe naturally contain moisture, a few simple techniques make a big difference.
Use a thin layer of pumpkin sauce. The sauce should coat the dough rather than completely smother it.
Pat the mozzarella dry. Remove as much excess moisture as possible before topping.
Roast the tomatoes. This concentrates their flavor while reducing some of their water content.
Dry the kale thoroughly. If you've just washed it, use a salad spinner or clean kitchen towel before adding it to your pizza.
Preheat your baking surface. A hot pizza stone, pizza steel, or preheated baking sheet can help the bottom crust begin crisping quickly.
And finally, don't pile on too many toppings. A great homemade pizza is about balance!
Best Cheese for Pumpkin Pizza
Fresh mozzarella is my favorite here because it's creamy and mild, allowing the pumpkin, Cajun seasoning, and roasted tomatoes to remain the stars.
But you can absolutely experiment.
Low-Moisture Mozzarella: For more stretch and less moisture than fresh mozzarella, use shredded low-moisture mozzarella.
Parmesan: Freshly grated Parmesan adds salty, nutty flavor. Try sprinkling a little over the pizza before or after baking.
Fontina: Fontina melts beautifully and has a mild, buttery flavor that works wonderfully with pumpkin.
Goat Cheese: Tangy goat cheese creates a stronger contrast against the naturally sweet pumpkin and roasted tomatoes.
Smoked Gouda: Want to lean into the Cajun-inspired flavor? A little smoked Gouda adds smoky richness.
Gruyère: Nutty Gruyère and pumpkin are an excellent fall pairing, especially if you're adding caramelized onions or mushrooms.
My favorite cheese combination: Try mozzarella + a little Parmesan for creaminess, stretch, and a salty finish.
Delicious Toppings to Add to Pumpkin Pizza
Want to build on the original recipe? Pumpkin makes a surprisingly versatile pizza base.
Try adding:
- Caramelized onions
- Sautéed mushrooms
- Roasted garlic
- Spinach
- Arugula
- Roasted butternut squash
- Roasted sweet potato
- Fresh sage
- Fresh thyme
- Red pepper flakes
- Toasted pumpkin seeds
- Parmesan
- Goat cheese
- Smoked Gouda
- Crispy chickpeas
- Plant-based sausage
For meat eaters, Cajun chicken, Andouille-style sausage, bacon, or prosciutto can also complement the sweet-savory pumpkin base.
Easy Cajun Pumpkin Pizza Variations
Mushroom Pumpkin Pizza: Add sautéed mushrooms and Parmesan for an earthy, savory variation.
Pumpkin + Caramelized Onion Pizza: The sweetness of caramelized onion works beautifully against Cajun seasoning and tangy roasted tomatoes.
Spicy Pumpkin Pizza: Add extra Cajun seasoning, red pepper flakes, or sliced jalapeños.
Pumpkin Sausage Pizza: Add your favorite cooked sausage—traditional or plant-based—for a heartier fall pizza.
Pumpkin + Goat Cheese Pizza: Replace some of the mozzarella with tangy goat cheese and finish with fresh herbs.
Extra-Veggie Pumpkin Pizza: Add roasted mushrooms, bell peppers, onions, or butternut squash for an even more vegetable-packed version.
Perfect Pairings for Cajun Pumpkin Pizza
This Cajun Pumpkin Pizza with Roasted Tomatoes + Kale already brings together creamy pumpkin, melty mozzarella, savory Cajun spices, tender greens, and sweet roasted tomatoes, so the best pairings either freshen things up, complement those cozy fall flavors, or add protein for a heartier meal.
Sides
Simple Arugula Salad — Peppery arugula tossed with lemon vinaigrette is one of my favorite pairings. The bright acidity cuts through the creamy pumpkin and mozzarella beautifully.
Fall Apple Salad — Crisp apples, leafy greens, toasted pecans, dried cranberries, and a tangy vinaigrette complement the sweet-savory flavors of the pizza.
Roasted Brussels Sprouts — Crispy roasted Brussels sprouts add an earthy fall element without competing with the pizza.
Garlic Green Beans — Keep things simple with tender green beans sautéed with garlic, olive oil, and a squeeze of lemon.
Caesar Salad — A crisp Caesar—traditional or kale-based—provides a cool, crunchy contrast to the warm pizza.
Roasted Broccoli or Broccolini — Charred edges and a little lemon make either vegetable an easy addition to pizza night.
Tomato or Vegetable Soup — For an extra-cozy fall meal, serve smaller pizza slices alongside a warm bowl of soup.
Drinks
Sparkling Apple Cider — The crisp apple flavor feels perfectly at home with pumpkin while the bubbles help balance the rich cheese.
Apple Ginger Mocktail — Sweet apple and spicy ginger complement the Cajun seasoning and make this pairing especially good for fall.
Cranberry Spritzer — Tart cranberry, sparkling water, and fresh citrus create a refreshing contrast to the creamy pizza.
Ginger Beer + Lime — The bold ginger flavor can stand up to Cajun seasoning, while lime adds much-needed brightness.
Iced Tea — Unsweetened or lightly sweetened black tea keeps things simple and refreshing.
Sparkling Water with Lemon or Lime — Sometimes the simplest pairing is best! Citrus and bubbles cleanse the palate between cheesy, savory bites.
Mains + Meats
If you're serving the pizza as a side or want to add protein for a larger dinner, these options work especially well.
Cajun Chicken — Probably one of the most natural pairings. Cajun-seasoned roasted or grilled chicken echoes the seasoning already used throughout the pizza.
Blackened Chicken — Smoky, boldly seasoned chicken works beautifully with creamy pumpkin and mozzarella.
Blackened Salmon — A great option when you want something a little lighter. The richness of salmon stands up to the pizza while blackened seasoning ties everything together.
Garlic Herb Chicken — For a milder option, roasted garlic-herb chicken complements the kale, tomatoes, and mozzarella without adding more heat.
Andouille-Style Sausage — Smoky, spicy sausage leans further into the Cajun-inspired flavors and turns this into an especially hearty dinner.
Roasted Turkey Breast — Turkey and pumpkin are a natural fall pairing, making this a fun option for an autumn dinner or even a creative way to use holiday leftovers.
Crispy Chickpeas — For a meatless option, roasted chickpeas add plant-based protein and crunch. Season them with Cajun spices to tie them into the pizza.
White Beans — Herby cannellini or butter beans make a simple plant-based side that's mild enough to let the pizza remain the star.
Can I Use Store-Bought Pizza Dough?
Absolutely!
Homemade Cajun pizza crust gives this recipe another layer of flavor, but store-bought pizza dough is a great shortcut for busy weeknights.
Let refrigerated pizza dough come closer to room temperature before trying to stretch it. Cold dough tends to spring back and can be frustrating to shape.
To keep some of that Cajun flavor from the original crust, brush the outer edge with olive oil mixed with a small sprinkle of Cajun seasoning before baking.
How to Store + Reheat Leftover Pumpkin Pizza
Allow leftover pizza to cool before storing slices in an airtight container in the refrigerator. For the best quality, enjoy within about 3–4 days.
For reheating, I prefer a skillet, toaster oven, or regular oven rather than the microwave. Dry heat helps bring back some of the crust's crispness while reheating the toppings.
If using a skillet, warm the pizza over medium-low heat until the bottom becomes crisp, then cover briefly to help the cheese warm through.
And while microwaving is certainly the quickest option, expect a softer crust rather than the crisp texture you had straight from the oven.
Common Q + A's for this Cajun Pumpkin Pizza with Roasted Tomatoes + Kale
Absolutely! 100% pure canned pumpkin puree is perfect for this recipe. Just be sure you're using pumpkin puree and not pumpkin pie filling, which contains added sweeteners and spices.
Pumpkin pizza is creamy, earthy, subtly sweet, and savory. In this recipe, Cajun seasoning adds a little heat and bold savory flavor, while mozzarella brings creaminess and herb-roasted tomatoes provide sweetness and acidity.
Yes! Replace the fresh mozzarella with your favorite dairy-free mozzarella or another meltable plant-based cheese. You can also skip the cheese and add extra roasted vegetables or a drizzle of dairy-free creamy sauce after baking.
Absolutely. The homemade crust already uses honey, so substitute it with organic cane sugar or brown sugar. Then replace the fresh mozzarella with a vegan mozzarella-style cheese.
Also check your Cajun seasoning, vegetable stock, and other packaged ingredients to ensure they're vegan.
Yes. For the easiest option, use your favorite gluten-free pizza crust or gluten-free pizza dough and prepare the pumpkin sauce and toppings as written. You can also use a reliable gluten-free pizza flour blend specifically formulated for yeast dough.
Because gluten-free dough behaves differently from wheat-based dough, I wouldn't recommend simply replacing the all-purpose flour with regular 1:1 gluten-free flour unless that particular blend is intended for yeast-based pizza crust.
Definitely! Store-bought dough is an easy shortcut for busy nights. Let refrigerated dough sit at room temperature briefly so it's easier to stretch. For extra flavor, brush the crust with olive oil and a sprinkle of Cajun seasoning before baking.
Spinach, arugula, Swiss chard, or collard greens can all work. Spinach is an especially easy substitute because of its mild flavor. If using arugula, try adding it after baking for a fresh, peppery finish.
Along with mozzarella, pumpkin pairs beautifully with Parmesan, Fontina, Gruyère, goat cheese, ricotta, and smoked Gouda. A combination of mozzarella and Parmesan is especially good if you want plenty of melt with a salty, nutty finish.
Use only a thin layer of pumpkin sauce, drain and pat your fresh mozzarella dry, and avoid overcrowding the pizza with toppings. Roasting the tomatoes beforehand also removes some of their moisture while concentrating their flavor.
Yes! Homemade pizza dough can be prepared ahead and refrigerated, which can also help develop its flavor. Let chilled dough come closer to room temperature before stretching so it's easier to work with.
For a plant-based option, try crispy chickpeas or vegan sausage. If you eat meat, Cajun-seasoned chicken or Andouille-style sausage can complement the pumpkin, tomatoes, kale, and Cajun seasoning.
Store cooled pizza in an airtight container in the refrigerator for about 3–4 days for best quality. Reheat it in the oven, toaster oven, or skillet to help restore the crust's crisp texture.
More Delicious Fall Recipes for the Family!
If you thoroughly enjoyed this Cajun Pumpkin Pizza with Roasted Tomatoes + Kale recipe, don't forget to add these delicious creations to your "must-make" list:
- Creamy Pumpkin Curry Soup with Roasted Jerk Chickpeas
- Creamy Winter Lemon Chicken Gnocchi Soup
- Apple French Toast Casserole with Cinnamon Crumble Topping
- Pumpkin Spice Overnight Oats
- 35+ cozy fall dinner recipes for easy weeknight meals
- Creamy Blackened Salmon Pumpkin Alfredo Pasta
- Sticky Orange Chicken Wings
- Creamy Tuscan Tortellini Soup
- Southern Peach Cobbler Cinnamon Rolls
- Creamy Blackened Salmon Chowder
- Autumn Shaved Brussels Sprouts Caesar Salad with Butternut Squash
- Best White Lasagna Soup
- Comforting Fall Harvest Pizza with Prosciutto
- Apple Cinnamon Oatmeal
- Baked Apple Honey Dijon Chicken Breasts
- Top-Rated Pumpkin Mac + Cheese
- Best One-Pan and One-Pot Meals for Busy Weeknights
- Sticky Maple Apple Chicken Wings
- Creamy Roasted Apple Pumpkin Soup
- Cozy Pumpkin Spice Pancakes
- Vegan Carrot Cake Pancakes
- Best Vegan Apple Pie Cinnamon Rolls
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MADE OUR RECIPE(S)?
If you tried my Cajun Pumpkin Pizza with Roasted Tomatoes + Kale or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Cajun Pumpkin Pizza with Roasted Tomatoes + Kale
Ingredients
CRUST:
- 2 /34 cups organic all-purpose flour
- 1 cup WARM water (Ensure that it's warm and NOT HOT)
- 1 tablespoon organic raw honey (You can sub with organic brown sugar or cane sugar)
- 1 packet rapid-rise yeast (That's 2 ¼ tsps!)
- 1 teaspoon Homemade Cajun Seasoning
- 1 tablespoon Extra virgin olive oil, for burshing
Instructions
TO ROAST THE TOMATOES:
- Follow the instructions on my Roasted Herb Tomatoes. Let cool once done roasting.
TO MAKE THE CRUST:
- In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey, and yeast (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
- Slowly add the flour and cajun seasoning (on low speed!), until fully incorporated and a soft dough is formed. NOTE: if dough is too sticky, add ½ cup of additional flour at a time).
- Now, increase the speed to medium-high and knead the dough for about 5 minutes in the mixer.
- Once done, add the dough onto a floured surface and slightly roll out the dough until it’s flat enough to form a flat circle the rest of the way with your hands, about 11 inches in diameter. Lightly grease your pizza pan with extra virgin olive oil and place dough on one end of pan, evenly pressing it and flattening it out to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.
- NOTE: You can also make + knead the dough in a large bowl without the need for an electric mixer. It might take a bit more arm strength---however, after a few minutes of kneading the dough, it should be elastic.
TO MAKE THE PUMPKIN SAUCE:
- In a bowl, mix together the pumpkin puree, veggie stock, and cajun seasoning until combined.
ADD THE TOPPINGS + BAKE:
- Preheat the oven to 500 degrees Fahrenheit and place top rack into the middle of oven. NOTE: be sure to use a great pizza pan or griddle pan (that's non-stick) to ensure that your crust is crispy and not soggy.
- Add a few spoonfuls of pumpkin sauce onto the top of center of crust until evenly spread out.
- Generously sprinkle the chopped kale atop the pumpkin sauce followed by pieces of fresh mozzarella cheese, leaving a bit of crust bare for the edges. Now add the herb roasted tomatoes all around the tops of the mozzarella.
- Lightly brush the tops of the edge of the crust with 1 tablespoon of olive oil to ensure that it becomes a nice golden brown followed by sprinkles of cajun seasoning (if desired) all over tops of pizza, including the crust.
- Transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the mozzarella has melted (and becomes bubbly) and the crust is crispy and golden brown.
- Once done, allow pizza to rest/cool for a few minutes (about 2-3 minutes) so that the cheese sets before cutting into generous slices, using a pizza cutter.
- Serve and enjoy!
- Bon Appetit!
Tips & Tricks
- PIZZA CRUST: For a crispy pizza (especially on the bottom), I suggest using a pizza pan with holes to allow the crust to bake through nicely. Check out my Amazon Shop for a great option!
- STORAGE: Leftover pizza is best kept tightly wrapped in foil paper, refrigerated for 3-4 days for optimal freshness.
- GLUTEN-FREE CRUST: To make your pizza crust GF, see my Easy GF Pizza Crust recipe.
- DAIRY-FREE, VEGAN, + OTHER OPTIONS: See FAQ section!
Nutrition
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