Pumpkin Crust Vegetarian BBQ Pizza


This Pumpkin Crust Vegetarian BBQ Pizza is the perfect veggie packed family meal! The pumpkin crust is gluten free, sweet, and goes with any toppings!




  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 cup blanched almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt


  • 1/4 cup BBQ sauce
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/2 red onion, coarsely diced
  • 1/2 cup baby kale


  1. Preheat oven to 350F.
  2. In a bowl, whisk together the pumpkin puree and egg.
  3. Add the almond flour, baking powder, onion powder, garlic powder, and sea 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 to spread it out into a circle, about 12 inches wide and 1/2 inch thick. I found it easiest to use damp hands to spread it out and form the edges.
  7. Bake for 25 minutes.
  8. After the 25 minutes, spread the BBQ sauce out on the crust.
  9. Sprinkle with cheese and chopped onions and bake again for another 5 minutes until the cheese is melted and has toasty bubbles.
  10. Allow the pizza to sit on the pan for about 5 minutes, then sprinkle with the baby kale and cut it into 6 slices.