Pumpkin Pizza

This recipe was shared by the beautiful Verena from Zurich, Switzerland. Verena is mum to twins, loves to travel and enjoys healthy food. Do take the time to pop over to her inspiring blog or find her on Instagram @frei-style

PUMPKIN PIZZA with Cashew Cream

Makes 2 round pizzas.

For the Cashew Cream;

  • 200g cashew nuts (soaked overnight)
  • 200g water
  • 4 tbsp lemon juice
  • 1 tbsp coconut oil
  • 1 teaspoon Apple cyder vinegar
  • 1 teaspoon salt
  • 1 teaspoon nutritional yeast

Soak the cashews overnight and then put everything in a blender and blend until smooth

For the pizza crust;

  • 400g wholewheat flour (or spelt if you prefer)
  • 20g fresh yeast
  • 1 teaspoon agave syrup
  • 25g olive oil
  • 1 teaspoon salt

Mix all ingredients and kneed into a dough. Let rise for 30 minutes.

For the toppings;

  • Pumpkin slices
  • Onions
  • Pine Nuts
  • Rosemary
  • Salt & Pepper


  • Preheat the oven to 220 degrees
  • Cut the pumpkin into thin pieces
  • Roll out the dough
  • Add plenty of Cashew Cream (you don’t want it to be dry)
  • Top with pumpkin slices, onions, pine nuts, salt & pepper and fresh rosemary
  • Bake for 30 mins or until golden brown

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