Cajun Roasted Veggie Pumpkin Pizza
This Cajun Pumpkin Pizza is a delicious vegetarian weeknight recipe with creamy homemade sauce and a fluffy, chewy crust.
Servings: 8 servings
Calories: 420kcal
Ingredients
CRUST:
- 3 ½ cups organic all-purpose flour
- 1 cup warm water
- 1 Tbsps pure honey
- 1 packet rapid rise yeast
- ½ teaspoon sea salt
- 1 tablespoon extra virgin olive oil
- 2-3 Tbsps Almond milk + more if needed
CAJUN PUMPKIN SAUCE:
- 1 cup organic pumpkin puree (NOT pie filling!)
- ¼ cup chicken or veggie stock
- 1 tablespoon cajun seasoning
TOPPINGS:
- 2 cups chopped spinach
- 2 cups grape tomatoes, halved
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 tablespoon cajun seasoning
- 2 Tbsps Extra virgin olive oil
Instructions
TO MAKE THE CRUST:
- In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey, olive oil, 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, salt, and milk (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 dough is formed, add it to a large greased bowl (with olive oil), roll it around, and cover it until it rises a bit, about 15 minutes.
TO ROAST THE TOMATOES:
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add the halved grape tomatoes in a bowl with 1 tablespoon of olive oil and cajun seasonings, mixing everything together until well coated. Place unto the prepared baking sheet and bake for 15-20 minutes or until tomatoes are wilted, and charred.
TO MAKE PUMPKIN SAUCE:
- In a bowl, mix all ingredients together until well combined.
ASSEMBLY:
- After the rise, 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.
- Brush a generous amount of the pumpkin sauce over the top of the crust until evenly coated.
- Generously sprinkle on the cheeses until crust is fully covered in the middle, leaving a bit of crust for the edges. Top with spinach followed by roasted tomatoes.
- 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.
- Place top rack into the middle of oven. Gently transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the cheese 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.
- Bon Appetit!
Notes
- 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. I used the AirBake Pizza Pan, which can be found at Target!
- 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.
Nutrition
Calories: 420kcal | Carbohydrates: 52g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 569mg | Potassium: 354mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6940IU | Vitamin C: 9mg | Calcium: 289mg | Iron: 4mg