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Cheeseless Pumpkin Pizza with Caramelized Onion and Kale Toppings Recipe

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3.9 from 14 reviews

This cheeseless pumpkin pizza recipe offers a deliciously unique twist on classic pizza by using a creamy white sauce made from roasted garlic and plant milk, topped with roasted pumpkin, olives, red onion chutney, kale, and walnuts. Perfect for those seeking a dairy-free, vegan alternative without compromising on flavor.

  • Total Time: 2 hours
  • Yield: 4 servings

Ingredients

Main

  • 1 portion of pizza dough (no knead recipe recommended)
  • 500 g / 17.6 oz cubed firm pumpkin
  • 1 head of garlic
  • 12 Kalamata olives, sliced
  • 4 tbsp red onion chutney (or balsamic onions)
  • 25 g / ¼ cup walnuts, roughly chopped
  • 50 g / 1.75 oz curly kale
  • Chilli flakes, to taste (optional, smoky urfa chilli recommended)

White Sauce

  • 40 g / 3 tbsp vegan butter (or light olive oil)
  • 25 g / 3 tbsp plain / all purpose flour
  • 300 ml / 1¼ cups plant milk (almond milk recommended)
  • 2 tbsp nutritional yeast
  • Salt & pepper, to taste

For roasting and sautéing

  • 15 ml / 1 tbsp olive oil (for pumpkin)
  • 30 ml / 2 tbsp olive oil (for onions)
  • Salt, to taste
  • 15 g / 1 tbsp brown sugar
  • 15-30 ml / 1-2 tbsp quality balsamic vinegar

For shaping dough

  • Semolina flour (optional, for easier shaping)

Instructions

  1. Preheat oven and prepare stone: Place a pizza stone or an upside-down metal tray on the middle shelf of your oven and preheat it to 200°C / 390°F for optimal heat distribution during baking.
  2. Prepare pumpkin and garlic: In a medium bowl, coat pumpkin cubes with 1 tbsp olive oil and season with salt. Spread them out on a baking tray with some space to ensure even roasting. Cut the top off the garlic head to expose the cloves, drizzle with a teaspoon of oil, then wrap in foil and place next to the pumpkin on the tray.
  3. Roast pumpkin and garlic: Bake for 30-35 minutes until pumpkin is lightly charred and cooked through, and garlic cloves are soft and semi-translucent. Flip pumpkin cubes halfway through (15-20 minutes).
  4. Prepare kale: Place torn kale leaves (without stalks) in the residual oil bowl from step 2. Massage and crumple kale with your hands to soften and make it more digestible. Add more oil if needed.
  5. Increase oven temperature and ready dough: Once pumpkin and garlic are done, raise oven temperature to 250°C / 480°F for optimal pizza baking. Sprinkle your countertop or baking paper with flour and semolina flour to prevent sticking.
  6. Shape dough: Divide dough into 4 equal parts. Stretch each portion into a roughly 22 cm / 9 inch round pizza base by hand or with a pizza roller.
  7. Make white sauce: Blend the roasted garlic cloves (use fewer for a milder taste) with plant milk and nutritional yeast until smooth.
  8. Cook white sauce: Melt vegan butter in a heavy-bottomed pot on low heat. Whisk in flour and cook for 1 minute while stirring continuously. Gradually whisk in the garlic-plant milk mixture. Simmer briefly until thickened to a spreadable consistency, thinning with extra plant milk if needed. Season with salt and pepper.
  9. Assemble pizzas: Spread a layer of the white sauce over each pizza base. Top each with a quarter of the roasted pumpkin, sliced olives, and dollops of red onion chutney or balsamic onions.
  10. Bake pizzas: Using a pizza peel or paper sling, transfer pizzas to the preheated stone/tray. Bake for 12-13 minutes until the crust is cooked and toppings are hot.
  11. Prepare caramelized onions: Slice onions evenly. Heat olive oil in a pan on low heat, add onions and cook slowly, stirring every 10 minutes until soft and translucent. Deglaze with a splash of water, then add salt, brown sugar, and balsamic vinegar. Cook until onions become jammy.
  12. Add final toppings: Remove pizzas from oven, top with greased kale and chopped walnuts. Return to oven for 2 more minutes to lightly char the kale and warm the walnuts.
  13. Serve: Remove from oven and enjoy the cheeseless pumpkin pizzas warm.

Notes

  • Semolina flour helps in shaping pizza dough and prevents sticking, but it is optional.
  • You can adjust the garlic quantity in the white sauce to make it more or less pungent.
  • For milder heat, omit or reduce chilli flakes.
  • Use plant-based butter and milk to keep this recipe vegan and dairy-free.
  • Caramelized onions add sweetness and depth, but you can substitute with red onion chutney if preferred.
  • Use a pizza stone or heavy baking tray for best crust results.
  • Ensure slow cooking of onions to avoid burning and to bring out their sweetness.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Pizza
  • Method: Baking
  • Cuisine: Vegetarian European
  • Diet: Vegan

Find it online: https://monicarecipes.com/cheeseless-pumpkin-pizza-with-caramelized-onion-and-kale-toppings-recipe/