Print

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is an overhead closeup of a slice of pumpkin pizza topped with red onions, cheese, bbq sauce and cilantro. The slices sit on a white piece of parchment paper. Recipe
GF Gluten-Free VG Vegetarian

BBQ Pumpkin Crust Pizza

Pumpkin Pizza is the perfect combination of savory and sweet! The pumpkin adds a nice sweetness to this cheesy, BBQ jackfruit pizza!

AvatarRecipe by:
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Prep: 15 minCook: 25 minTotal: 40 min
Servings: 1 pizza (8 slices) 1x

Ingredients

Pumpkin Crust:

  • 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

Toppings:

  • 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

Instructions

  1. Preheat oven to 350F.
  2. In a bowl, whisk together the pumpkin puree, egg, and minced garlic.
  3. Add the almond flour, arrowroot flour, and salt.
  4. Whisk again until combined.
  5. Line a baking sheet lined with parchment paper.
  6. 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.
  7. Drizzle with olive oil.
  8. Bake for 15 – 20 minutes.
  9. After the 25 minutes, spread the jackfruit, cheese, and red onion slices on the crust.
  10. Drizzle with BBQ sauce.
  11. 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!
  12. Allow the pizza to sit on the pan for about 5 minutes, then sprinkle with the cilantro and cut it into 8 slices.

Tips

How to make BBQ Jackfruit:

  1. Grab a can of young jackfruit in water. For this recipe we’re only using about 1/2 – 1 cup of jackfruit.
  2. Drain and rinse your jackfruit and cut the hard corner off and discard. 
  3. 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. 
  4. 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. 

Nutrition Info:

  • 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
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/pumpkin-crust-vegetarian-bbq-pizza/