Fall Harvest Pizza [Vegan, Gluten-Free]

Elevating this autumnal masterpiece: Pumpkin, avocado, and pumpkin seed pesto combine to create an unforgettable fall-themed pizza experience. Experience the effortless delight of this straightforward, gluten-free treat, infused with the essence of seasonally ripened flavors that will captivate your senses.

Contents

Fall Harvest Pizza [Vegan, Gluten-Free]Vital Ingredients for a Seasonal Vegan and Gluten-Free Fall Harvest Pizza: Cauliflower crust made from 1 head of cauliflower, 1/2 cup almond flour, 1/4 cup coconut oil, and 1 teaspoon salt Savory sauce crafted with 1 can (28 oz) crushed tomatoes, 2 cloves garlic minced, 1 tablespoon maple syrup, and 1/4 cup olive oil Cultivating Flavors: A Seasonal Guide to Vegan and Gluten-Free Fall Harvest Pizzas Fall Harvest Pizza - A Delicious Vegan and Gluten-Free Option

Fall Harvest Pizza [Vegan, Gluten-Free]

Vital Ingredients for a Seasonal Vegan and Gluten-Free Fall Harvest Pizza:

Cauliflower crust made from 1 head of cauliflower, 1/2 cup almond flour, 1/4 cup coconut oil, and 1 teaspoon salt
Savory sauce crafted with 1 can (28 oz) crushed tomatoes, 2 cloves garlic minced, 1 tablespoon maple syrup, and 1/4 cup olive oil

3/4-ounce fresh yeast
One cup of water at room temperature.
2 tablespoons olive oil
1 teaspoon salt
Two cups of gluten-free flour blend, carefully combined with one tablespoon of psyllium husk.

Hokkaido pumkin
Chopped pistachios
Avocado

Cultivating Flavors: A Seasonal Guide to Vegan and Gluten-Free Fall Harvest Pizzas

Preheat oven to 400°F.
In a compact mixing bowl, combine yeast, olive oil, salt, and water.
In a large mixing bowl, combine gluten-free flour and psyllium husk. Create a small indentation within the dry ingredients. Combine the water-yeast mixture thoroughly.
Knead the dough vigorously by hand for approximately five minutes to develop its texture and consistency.
Allow the dough to rise for approximately 30 minutes, allowing it to nearly double in size.
Unroll the dough onto a prepared baking tray or sheet pan, gently stretching and shaping it into a circular, evenly spread layer, about 1/2 inch in thickness.
Combine basil leaves, garlic cloves, pine nuts, Parmesan cheese, salt, and olive oil in a high-speed blender; blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
Make the cheese. Soak, drain and rinse cashews.
Combine all ingredients, including lemon juice, salt, and nutritional yeast, within the confines of a food processor.
Combine ingredients by pulsing for approximately one minute.
Add water as necessary and blend continuously for approximately 2 to 4 minutes, or until the desired consistency is achieved. Store at a refrigerated temperature of 40°F (4°C) or below until ready to serve. This tangy, garlicky sauce is drizzled onto the pizza once it’s been carefully removed from the oven.
Time to assemble the pizza. Arrange a uniform coating of fragrant pesto on a surface, then delicately place thin strips of fresh Hokkaido pumpkin on top. Utilizing a mandoline, precision-cut the vegetables into uniformly thin slivers to ensure optimal texture and presentation in your dish. You can reserve some extra pumpkin and roast it separately in the oven to have additional pumpkin on your pizza.
Bake the pizza in the middle rack of the oven at a consistent temperature for 20-22 minutes.
Prior to serving, adorn your pizza with a generous sprinkle of raw cheese, a handful of chopped pistachios, and creamy slices of avocado. If desired, add an extra burst of autumnal flavor with some additional pumpkin.