How long does fall harvest pizza [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can fall harvest pizza [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make fall harvest pizza [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes fall harvest pizza [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does fall harvest pizza [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Fall Harvest Pizza
[Vegan, Gluten-Free]

NY By: Natalie Yonan

Author Bio

Natalie Yonan is a raw chef and recipe developer and the blogger behind Happy Health... Read More

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Vegan Gluten-Free Fall Harvest Pizza with avocado, vegan cheese, and pumpkin 1

Vegan Gluten-Free Fall Harvest Pizza with avocado, vegan cheese, and pumpkin 2

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Fall Harvest Pizza [Vegan, Gluten-Free]

Dairy Free

Vegan

Pumpkin, avocado, and pumpkin seed pesto makes this the most epic fall-inspired pizza ever! It's super simple, gluten-free, and contains all of the seasonal flavors you love and adore!

Ingredients You Need for Fall Harvest Pizza [Vegan, Gluten-Free]

To Make the Gluten-Free Dough:

3/4-ounce fresh yeast
1 cup water at room temperature
2 tablespoons olive oil
1 teaspoon salt
2 cups gluten-free flour blend mixed with 1 tablespoon psyllium husk

To Make the Cashew Cheese:

1/2 cup fresh Parsley
1 cup of basil
1/2 cup pepitas
1/4 cup pine nuts
1/4 cup finely grated vegan parmesan cheese
1/4 teaspoon kosher salt
1/2 cup tablespoons olive oil

To Top:

Hokkaido pumkin
Chopped pistachios
Avocado

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How to Prepare Fall Harvest Pizza [Vegan, Gluten-Free]

Preheat oven to 400°F.
Combine yeast, olive oil, salt, and water in a small mixing bowl.
Combine the gluten-free flour and psyllium husk in a big mixing bowl. Make a well in the dry mixture. Add the water-yeast mixture and combine well.
Work the dough by hand for about 5 minutes.
Leave to rise for about 30 minutes to double size.
Spread out the dough on a baking tray covered with a baking sheet, forming it into a round flat pizza base – approximately 1/2-inch thick.
Make the pesto by blending all ingredients in a high speed blender.
Make the cheese. Soak, drain and rinse cashews.
Place in a food processor, along with lemon juice, salt, and nutritional yeast.
Pulse for about 1 minute to combine ingredients.
Add water if needed and process until completely smooth, about 2-4 minutes. Put aside in the fridge until serving. (this goes on the pizza after it's baked)
Time to assemble the pizza. Spread out an even layer of pesto and top with slices of raw Hokkaido pumpkin. Use a mandolin and cut the slices thin. You can cut some extra pumpkin and roast separately in the oven if you want some extra pumpkin on your pizza.
Bake the pizza in the middle of the oven for 20-22 minutes.
Add the raw cheese, chopped pistachios, and avocado (and extra pumpkin-optional) on your pizza before serving.

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