For The Pizza Dough
- 2 cups Whole Wheat Flour
- 2 tsp Brown Sugar
- 1 tsp Active Yeast
- ½ tsp Salt
- ⅔ cup Water Warm
For The Vegan Cashew Cheese
- 1 cup Raw Cashews
- ⅓ cup Unsweetened Almond Milk hot
- ½ tsp Garlic Powder
- ½ tsp Salt
To Assemble The Pizza
- ½ medium Hokkaido pumpkin cut into ⅓ inch slices
- 4 tbsp Pesto vegan, of choice
- 1 Red Onion diced
- 1 cup Chickpeas from can, rinsed
- ½ Pomegranate seeds only
- ½ cup Raw Pumpkin Seeds
- ½ cup Fresh Arugula
- 2 tsp Extra Virgin Olive Oil
- 2 tsp Cumin Powder
Start by making the the dough – in a large bowl combine the flour with sugar, salt and yeast, then pour the warm water. Mix to incorporate.
Knead with your hands for at least 5 minutes, until an elastic dough is formed.
Cover with a clean cloth and let rise for at least 30 minutes, until the dough almost doubled its volume.
While the dough is rising, prepare the cashew cheese.
Add the cashews, garlic powder and salt into a blender, pour the hot almond milk and blend to get a creamy, thick mixture. Transfer into a bowl and set aside
Preheat the oven to 400F.
Check the dough to see if it doubled its volume, then transfer onto a surface lined with parchment paper.
Roll the dough into a 15x12' length oval shape.
Spread the vegan pesto all over the pizza, about 1 inch clean space all-round.
Arrange the pumpkin slices into a single layer, add the chickpeas and diced red onion.
Season with cumin powder, sprinkle with pumpkin seeds and drizzle the extra virgin olive oil.
Bake for 15 minutes, then remove from the oven and garnish with pomegranate seeds and fresh arugula
Cut into slices and serve warm.
Calories: 1400kcal | Carbohydrates: 189g | Protein: 50g | Fat: 60g | Saturated Fat: 10g | Cholesterol: 2mg | Sodium: 1550mg | Potassium: 2830mg | Fiber: 34g | Sugar: 32g | Vitamin A: 5434IU | Vitamin C: 55mg | Calcium: 379mg | Iron: 18mg