Pumpkin pizza is going to blow your mind.
You may be thinking, “What?! Did you just lay chunks of pumpkin on top of your pizza?” And my answer is no.
But, the whole pumpkin chunks on top is a really awesome idea and I’m putting it on my list to try.
This pumpkin pizza has pumpkin puree in the crust giving this pizza a really sweet base layer that plays off the savory toppings perfectly.
If you’re looking for an easy weeknight meal, if you’re looking to spruce up Friday pizza night, if you just want a dinner that is fun and festive, then this pumpkin crust pizza is for you.
What Should I Put on Top of My Pumpkin Pizza?
BBQ, like me! I’m topping my pizza off with some BBQ sauce, jackfruit, red onions (a lot. a lot of red onions), some toasty, cheesy, bubbly goodness, and some cilantro for good measure.
I love the sweet BBQ with the sweet pumpkin plus the savory cheesy and onion.
Traditional. You can do a traditional pizza with marinara and mozzarella – add some basil!
Did someone say prosciutto? Caramelized onion, prosciutto and sage would be such a delicious combination on top of this pumpkin pizza!
Brie is always a good idea! Apples, brie and sausage would be a fun combination to top this pizza with!
I never turn down bacon! Bacon, blue cheese and little dollops of fig jam would be so fun!!
Get creative! Honestly, you can’t go wrong with topping this pizza with all your favorites!
Ingredients for this Pumpkin Pizza
For the crust:
- Pumpkin Puree: I buy canned pumpkin puree but you can make your own! I have a post for how to make homemade pumpkin puree if you want to check it out! You can definitely sub in butternut squash if you prefer!
- Egg: Just one! I haven’t tested this recipe wit a vegan egg or flax egg, so if you do any experimenting, let me know how it goes!!
- Garlic: Mmm that garlicky goodness we all know and love!
- Blanched Almond Flour: You know how I like it! I like it super-fine and I like it blanched! Almond meal can be a bit more meal-y and has a heartier texture than almond flour.
- Arrowroot Flour: This really gives the crust some doughy texture. I know having a specialty item in a recipe can be kind of annoying, but I recommend buying a bag to have in your pantry! It makes for a crust that’s really satisfying to bite into!
- Salt: I feel like no recipe would be complete without some salt, no?
- Olive Oil: We’re going to drizzle this on the crust before we bake it. It’ll help make for a golden brown, crisp edge. I you don’t have olive oil, avocado oil works too 🙂
For the toppings:
- Shredded BBQ Jackfruit: Guys, I cheated a little bit and bought a pouch of BBQ jackfruit from Trader Joe’s. I know I know. But, you need to save time and cut corners when you can sometimes, am I right? If you want to make your own BBQ jackfruit it’s super simple and I’m including instructions in the recipe card below.
- Monterey Jack cheese: I think it adds the perfect creaminess to this and gives the pizza a nice balance.
- Red Onion: There’s something about sliced red onion that is just… pure perfection.
- BBQ sauce: Use your fave! If you like it sweet, if you like it spicy, drizzle as much as you like 🙂
- Cilantro: I put “handful of cilantro” in the recipe because I’m always just grabbing handfuls and showering my everything with cilantro. I. Just. Love. It. You measure that with your heart. But, I know there are some non-cilantro lovers out there so sub in basil or parsley if you prefer!
What’s the texture of this crust?
This is a gluten free pizza recipe which means I’m using a flour base that’s different from your traditional fluffy pizza. We’re using a mix of almond flour and arrowroot flour which makes for a thinner, doughy crust.
The crust is super satisfying to bite into a chew but I do want to manage expectations that it’s not going to be a fluffy, yeasty crust 🙂
How to Make Pumpkin Crust Pizza
Make the crust
Whisk together the pumpkin puree, egg, and minced garlic. Then, add the almond flour, arrowroot flour, and salt and mix until combined.
Transfer the dough to a baking sheet lined with parchment paper and use your hands or spatula to spread it out into a circle, about 1/4 inch thick. If using your hands to press it into a circle, I find it easiest to dampen your hands.
Drizzle the crust with olive oil and bake for 15 – 20 minutes.
Add the toppings
After the edges look golden brown, spread the jackfruit, cheese, and red onion slices on the crust and drizzle with BBQ sauce.
Bake for another 5 minutes until the cheese is melted and has toasty bubbles.
Allow the pizza to sit on the pan for about 5 minutes, then sprinkle with the cilantro and cut it into 6 slices.
More pumpkin recipes
- Microwave Pumpkin Mug Cake
- Gluten Free Pumpkin Roll Cookies
- Swirled Gluten-Free Pumpkin Roll
- Easy Pumpkin Alfredo
- Gluten Free Pumpkin Gnocchi
- 1 cup pumpkin puree
- 1 egg
- 2 cloves garlic, minced
- 2 cups blanched almond flour
- 1 cup arrowroot flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup shredded BBQ jackfruit (I used store-bought. See notes below to make your own!)
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 red onion, coarsely diced
- 1/4 cup BBQ sauce
- handful cilantro
- Preheat oven to 350F.
- In a bowl, whisk together the pumpkin puree, egg, and minced garlic.
- Add the almond flour, arrowroot flour, and salt.
- Whisk again until combined.
- Line a baking sheet lined with parchment paper.
- Transfer the dough to the parchment paper and use your hands or spatula to spread it out into a circle, about 1/4 inch thick. If using your hands to press it into a circle, I find it easiest to dampen your hands.
- Drizzle with olive oil.
- Bake for 15 – 20 minutes.
- After the 25 minutes, spread the jackfruit, cheese, and red onion slices on the crust.
- Drizzle with BBQ sauce.
- Bake for another 5 minutes until the cheese is melted and has toasty bubbles. If it needs some help you can pop it under the broiler for a minute or until the cheese has melted and turned bubbly!
- Allow the pizza to sit on the pan for about 5 minutes, then sprinkle with the cilantro and cut it into 8 slices.
How to make BBQ Jackfruit:
- Grab a can of young jackfruit in water. For this recipe we’re only using about 1/2 – 1 cup of jackfruit.
- Drain and rinse your jackfruit and cut the hard corner off and discard.
- Place the jackfruit in a bowl with 1/4 cup bbq sauce and use the back of a fork to press and shred the jackfruit.
- If you want it hot, you can sauté it in a pan over medium heat and press the jackfruit with a spatula to shred it. Since we are putting it back in the oven, this isn’t necessary.
- Serving Size: 1 slice
- Calories: 144
- Sugar: 3.4g
- Sodium: 436mg
- Fat: 9.7g
- Saturated Fat: 2.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10.3g
- Fiber: 2.5g
- Protein: 5.1g
- Cholesterol: 27mg