Fall-Inspired Vegan Pizza (Oil-Free)

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When pumpkin, chestnuts, leeks, and figs meet on a pizza, you know fall has officially arrived. This fall-inspired vegan vegetable pizza combines savory roasted flavors, a creamy pumpkin base, and sweet-fruity highlights — completely cheese-free, yet packed with cozy flavor.

The idea for this vegan pumpkin pizza originally came from a magazine. I still remember folding down the page last fall — and then losing it somewhere in a stack of magazines. Recently, I found it again and thought: I have to make this this year. Or rather: Make it even better.

The result? A phenomenal vegan fall pizza with lots of nutrient-rich toppings, bold flavors and incredible textures — completely oil-free and without any cheese substitutes.

Instead of classic tomato sauce, this spelt pizza features a silky roasted pumpkin-garlic cream as the base. The topping combines chestnuts and leeks, enhanced with smoked tofu for the perfect umami note. Fresh figs and radicchio add a sweet and slightly bitter contrast.

It may look complicated at first glance, but the preparation is actually very manageable. Let’s get baking!

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Why You'll Love This Recipe
Ingredient Notes
Step-By-Step Instructions
Meal Prep Tip!
Variations
FAQ
More Fall-Inspired Recipes
Recipe
Comments

healthy vegetable pizza low-fat and dairy-free

Why You'll Love This Recipe

Simple & quick pizza dough: The easy spelt dough rises for only about 2 hours — plenty of time to prepare the toppings.
No oil, no cheese substitutes: Just whole, plant-based ingredients.
Creamy & flavorful: Roasted garlic pumpkin cream replaces tomato sauce beautifully.
Colorful fall vegetables: Leek, chestnuts, radicchio, and figs bring flavor, texture, and nutrients.
Rich in protein: Thanks to smoked tofu
Looks fancy, tastes incredible, surprisingly simple.

Ingredient Notes

healthy low-fat pizza with pumpkin cream and tofu

Light wholemeal spelt flour – or use wheat flour
Active dry yeast – make sure it's not expired or close to expiring
Pumpkin – I use butternut squash here, but kabocha works beautifully too.
A whole garlic bulb (yes, the entire thing!) – roasting makes the garlic soft, slightly sweet, and much milder.
Cashew butter – adds creaminess.
Plant milk – soy or pea milk works best since they’re creamy and less sweet than other varieties.
Leek – make sure to clean it thoroughly; that’s key!
Chestnuts – use pre-cooked, vacuum-packed chestnuts to save time.
Smoked tofu – I recommend using a firm variety.
Dried rosemary – to bring out those fall flavours
Fresh figs – alternatively, use red grapes.
Radicchio – optional, but recommended.

See recipe card for quantities.

Step-By-Step Instructions

I recommend reading through all the steps carefully before you begin. That way, you can time the preparation of this tasty fall-inspiredl, plant-based pizza perfectly.

Step 1: Combine flour, salt, and yeast. Add lukewarm water and knead by hand for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer for 3–5 minutes.

Step 2: Form into a ball, cover, and let rise in a warm place for about 2 hours.

whole roasted garlic and squash with no oil

Step 3: Slice about ¼–½ inch off the top of the garlic bulb so each clove is slightly exposed. Remove loose outer layers and wrap the bulb in foil. Season squash cubes with salt and pepper and place all on a lined baking sheet. Roast until tender.

Step 4: Squeeze the roasted garlic out of its skin.

Step 5: Blend with roasted squash, plant milk, and cashew butter until smooth and creamy.

Step 6: Roll out the dough thinly (about ½-inch thick) on a lightly floured surface. Transfer to parchment paper and let rest for 20–30 minutes. Spread evenly with the pumpkin cream.

Step 7: Wash and slice the leek. Sauté in a pan until soft. Add chopped chestnuts, smoked tofu, salt, and rosemary. Distribute evenly over the pizza.

Step 8: Preheat oven to 425°F (220°C) with a baking sheet inside. Carefully transfer the pizza (with parchment) onto the hot baking sheet. Top with quartered figs. Bake in the upper third of the oven for 13–15 minutes, until the crust is golden.

Whisk together cashew butter, water, and salt to make a creamy drizzle. Top pizza with thinly sliced radicchio and drizzle with cashew cream.

Serves 3 people — or 2 very hungry ones (speaking from experience).

Meal Prep Tip!

You can prepare the dough the night before and let it rise slowly in the refrigerator. This enhances flavor and texture. Let it come to room temperature before rolling out.

The pumpkin cream and vegetable topping can also be prepared ahead and stored in seperate containers in the fridge for 2–3 days.

Variations

Cheesier flavor: Add nutritional yeast to the pumpkin cream.
Different vegetables: Swap leek for spinach or broccoli (add sautéed onion for extra depth).
Nut-free: Use tahini or sunflower seed butter instead of cashew butter.
Different greens: Replace radicchio with arugula for a peppery finish.

wholesome plant-based vegetable pizza for autumn

FAQ

Can I use store-bought pizza dough?

Absolutely! Just use enough dough to fit one standard baking sheet.

Can I make the pizza dough with whole wheat flour?

Yes, you may need to add a little more water (about 2–4 tablespoons), as whole wheat flour absorbs more liquid.

Can I make the pizza gluten-free?

Sure, simply use a gluten-free pizza dough mix suitable for one baking sheet.

Can I replace the figs with another fruit?

If you’re not a fan of figs, sliced pears or red grapes work beautifully as a substitute.

More Fall-Inspired Recipes

I hope you’ll give this no oil vegan fall pizza recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.

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