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pumpkin kale chickpea pizza
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Pumpkin Kale Chickpea Pizza

This pumpkin kale chickpea pizza is a perfect weeknight meal! Pure vegan comfort food.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr 40 mins
Course: Dinner
Servings: 2
Calories: 619kcal

Ingredients

For the sauce

  • 4 cups butternut/pumpkin cubed
  • 2-3 cloves garlic lightly crushed and skin on
  • 1-2 tbsps cooking oil
  • 1/2 cup tomato roughly chopped
  • 1 tsp dried oregano
  • sea salt to taste
  • black pepper to taste

Toppings

  • 1.5 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
  • 1 cup bell pepper (capsicum, any color) chopped
  • 1 cup onion sliced
  • 2 cups kale shredded
  • 1 cup cauliflower mix florets until rice-grain-like in a blender (optional)
  • 1 tsp ground cumin seeds
  • 1 tbsp dried oregano
  • 1 pizza dough for 2 small pizzas (or 1 big to share) scroll down to notes if making your own

Instructions

  • If making dough, do this first as it needs about 1 hour to rise.
  • Preheat oven to 400°F or 200°C.
  • Add butternut and garlic to an oven dish, drizzle with oil and add a pinch of sea salt and black pepper. Toss to coat. Roast for 30 minutes or until butternut is soft.
  • Meanwhile, heat cooking oil over medium-high heat in a pan. Saute onions, bell pepper, chickpeas, and kale for 3-5 minutes. Add herbs and stir regularly. Set aside.
  • When butternut is soft, take out the garlic and push the inside of the roasted garlic out of the skin. Add with all other sauce ingredients to a blender and process until smooth. Add water if needed. Season with pepper and salt if you want
  • Roll out dough, top with sauce and toppings.
  • Cook in the oven for about 15 minutes or until crisp.

Notes

  • The recipe makes 1 small pizza each or making a big, baking size pizza to share. 
  • Making your own dough? Click here to get to the recipe I used.
  • Add grated cheese if you want. The pizza is actually very lovely and to our option tastier without cheese as we tried both options.
  • Many of us buy canned chickpeas because of the long soaking and cooking times. But did you know that you could soak and cook a big batch and freeze them for later use? Click here for more info

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