Fall-Inspired Vegan Pizza (Oil-Free)
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.
- Prep Time: 15 min
- Cook Time: 2 h 15 min (including proofing time)
- Total Time: 2.5 hours
- Yield: 1 large pizza (1 tray)
Ingredients
For the Quick Pizza Dough
- 2 cups (250 g) spelt flour
- ½ teaspoon salt
- 1 tsp active dry yeast
- ½ to ⅔ cup lukewarm water
For the Pumpkin Cream
- ~1 lb (500 g) butternut squash, peeled and cubed (~4 cups)
- 1 whole garlic bulb
- ¼ tsp salt
- ⅛ tsp black pepper
- ⅓ cup (75 ml) unsweetened plant milk
- 2 tbsp (30 g) cashew butter
For the Topping
- 1 leek, sliced
- 7 oz (200 g) cooked chestnuts, chopped
- 3½ oz (100 g) smoked tofu, diced
- ½ tsp salt
- ½ tsp dried rosemary
- 2–4 fresh figs, quartered
- Radicchio, thinly sliced (optional)
Optional Cashew Sauce
- 2 tbsp (30 g) cashew butter
- ¼ cup (60 ml) water
- Salt to taste
Instructions
- Prepare the Dough: In a bowl, 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.
- Form into a ball, cover, and let rise in a warm place for about 2 hours.
- Make the Pumpkin Cream: Preheat oven to 365°F (185°C). 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 them on a baking sheet with the wrapped garlic. Roast for 35–40 minutes until tender.
- Squeeze the roasted garlic out of its skin and blend with roasted squash, plant milk, and cashew butter until smooth and creamy.
- Shape the Pizza: Roll out the dough thinly on a lightly floured surface (~1/2 inch thick). Transfer to parchment paper and let rest for 20–30 minutes.
- Spread evenly with the pumpkin cream.
- Prepare the Topping: Wash the sliced leek. Sauté in a pan for 8–10 minutes. Add chopped chestnuts, smoked tofu, salt, and rosemary. Cook for another 5 minutes.
- Distribute evenly over the pizza.
- Bake the Pizza: 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.
- For the Cashew Drizzle, whisk together cashew butter, water, and salt to make a drizzle. Top pizza with thinly sliced radicchio and drizzle with cashew sauce.