This is the easiest pizza you will ever make. I guess that’s why I named it Easy Vegan Pizza 😛 This recipe is perfect when you don’t have time or inclination to fluff around making a dough and wait for ages. The longest part of making this is waiting for the pumpkin to roast. The rest is easy, believe me.
Who says you need cheese on a pizza? This is so tasty without. But if you really want it, there’re so many vegan cheeses available. You can even buy them from your local supermarket these days.
Pita bread makes a pretty good replacement for pizza dough. It goes all crispy on the outside and holds the toppings quite well.
I love the sweetness pumpkin gives to this easy vegan pizza, combined with the saltiness of the olives, the tartness of the tomato paste and the spiciness of the rocket… oh, and the garlic – the garlic makes it. Overall it’s a taste sensation. The best part is that you can get as creative as you want with the toppings. Roast potato is always a winner. I love corn kernels on mine too. You know what else? Pineapple. Yes, pineapple. I really love pineapple on pizza. If you’re feeling decadent, you can also have Garlic Bread with this. We’ve done that before. Many times.
My rules for eating pizza:
- NEVER use a knife and fork
- Get messy (you can clean your face later)
- Eat as much as possible without exploding
- Add condiments (rocket, olive oil etc)
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Now we’re off to go and stuff our faces with Pizza!
- 1 pita bread
- 2 Tbsp tomato paste
- 1 tsp italian herbs
- 2-3 mushrooms sliced
- 1 cup roast pumpkin
- 10 or so pitted kalamata olives
- 1 heaped tsp capers
- 1 clove garlic crushed
- 1 Tbsp olive oil
- 1/2 cup rocket
Spread tomato paste evenly on a pita bread
Sprinkle Italian herbs over tomato paste
Add sliced mushrooms first, then roast pumpkin, olives, capers and crushed garlic
Bake in pre heated oven for 10 - 12 minutes at 180 degrees celsius
Add rocket on top and drizzle with olive oil.
Stuff your face!