My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Pumpkin Flatbread Pizza is the perfect flatbread pizza recipe to make as autumn dinner or appetizer. It’s healthy, gluten-free and super easy!
Here’s the recipe for ya to make with that Chickpea Flour Flatbread I posted earlier this week.
This flatbread is super duper easy to make. Four ingredients + 10 minutes. It’s grain free, oil-free, and gluten-free…but NOT taste free! 😉
Do you know what’s the MOST favorite food in the United States?
Pizza!
Oh, how much we love you. The savory taste…the crispy crust…the toppings…
Pizza truly hits almost all the flavor profiles making it everyone’s favorite. What I love the most about pizza is that it’s infinitely customizable. Cheese, no cheese, extra sauce, toppings, no toppings…
Anyway, today we’ll be infusing our pizza with the ultimate fall flavor which is….PUMPKIN! If you’re feeling fancy, bake that fresh pumpkin yourself and make your own puree from scratch. I’ve listed detailed instructions in my recipe here -> How To Make Pumpkin Puree.
It’s really not that fancy or hard. Most of the time is spent on waiting for the pumpkin to bake. You just gotta plan a little.
If you don’t have time at all, use the canned pumpkin.
This Pumpkin Flatbread Pizza is on a sweeter side with roasted flavor which is so autumnal. You can also add a little pumpkin spice if you’d like. This may turn it into more of a dessert pizza, but you’re free to do whatever you like.
The ingredient list for toppings is simple. After slathering pumpkin puree all over the flatbread crust, I added chopped baby
Let’s get cooking!
Pumpkin Flatbread Pizza is the perfect flatbread pizza recipe to make as autumn dinner or appetizer. It’s healthy, gluten-free and wicked easy!
- 1 flatbread crust see SimpleFitVegan recipe for Chickpea Flour Flatbread recipe
- 1/2 cup fresh pumpkin puree (or use ½ cup canned pumpkin puree)
- 1 cup baby kale or arugula, chopped
- 1 tbsp pepitas or roasted pumpkin seeds
- dash of fresh cracked pepper
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If using SimpleFitVegan Chickpea Flour Flatbread recipe, then once the flatbread is made, top it with all the ingredients in the following order: pumpkin puree, kale/arugula, pepitas, and fresh pepper.
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If using a store-bought flatbread, then warm it up in a skilled, about 2 mins on each side. Then top with all the ingredients as listed in # 1 above.
Nutrition Information: Calories: 323 Fat: 8.9 g Saturated fat: 1.6 g Sodium: 837 mg Carbohydrates: 57.8 g Dietary Fiber: 8.6 g Sugar: 7.5 g Protein: 13.7 g
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My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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