GFF Pumpkin Pizza

vegan roasted pumpkin and zucchini gluten free pizza

“another tasty pizza topping paired with Gluten Free Food Co Quick Mix Pizza Base”

Ingredients are for 2 x 30cm pre-made pizza bases

 what you need

600-800g pumpkin, 1cm sliced
1   zucchini, 1 cm sliced
1   capsicum, quartered
10-12 cherry tomatoes, halved
handful baby spinach
2 tbsp Hemp Pesto (recipe here)
4 – 5 tbsp savoury cashew cream (recipe here)

 what to do

Preheat oven 180°C.

Spread pumpkin, zucchini and cherry tomatoes evenly on separate baking trays. Place in the oven and bake for at least 30 minutes until soft and lightly charred. The cooking times for each may be slightly different so keep checking until they are to your liking. Keep in mind they will be cooked further when used as the pizza topping.

Slice the roasted capsicum into 1cm pieces.

Spread the pizza bases with the hemp pesto. Then strategically place the pumpkin, zucchini and cherry tomatoes on top. Roughly tear the baby spinach leaves and sprinkle the top of the pizzas. Then dollop the cashew cream evenly on top.

Cook for 10-15 mins or until the cashew cream is browned and the edges of the pizza are nice and crisp. Serve immediately and enjoy!!

notes

Make the Gluten Free Food Co Quick Mix Pizza Base as per instructions. For a crunchy base, ensure you pre-bake it before topping the pizza. It can make 8 x 22cm bases. I instead made 4 larger bases and used this topping for 2 of those bases.

You can roast any mix of your favourite vegetables and it will still taste great!

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Recipe by Kristin J for go natural foods

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