Servings: 2
Calories: 1400kcal
Ingredients
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
Instructions
- 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.
Video
Nutrition
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
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