Member recipe

Vegan Pizza with Spinach and Roast Pumpkin

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Cooking time

Prep: 15 minutes Cook: 7 minutes 30 mins for dough to rise

Skill level

More effort


2 Medium Pizzas

Thin and crispy vegan pizzas, perfect for those who can't eat dairy!

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Pizza Base

  • 250g plain flour plus extra for dusting
  • 7g yeast
  • 5g salt
  • 175ml lukewarm water
  • dried breadcrumbs for sprinkling


  • 150g chopped tinned tomatoes
  • 1 tbs of tomato puree
  • 5 closed cup mushrooms
  • 3 large handfuls of spinach
  • 200g pumpkin
  • 1 red pepper
  • 1/4 white onion
  • toasted pinenuts
  • olive oil
  • fresh basil
  • salt and pepper
  • dried oregano


  1. Preheat oven to 250C. Put flour and salt in large bowl. Dissolve yeast in the warm water and slowly add it to the flour until you obtain a dough. Kneed the dough for 8 minutes then split in half and cover with a damp cloth and leave to rest for 30 minutes.

  2. Meanwhile, cut pumpkin into thin strips, drizzle with olive oil, oregano, salt and pepper and roast in oven. Prepare pizza sauce by combining tinned tomatoes and puree and seasoning lightly.

  3. Next stage is to wilt the spinach in 2 tbs of water on the stove top. Prepare the peppers, onion and mushrooms by slicing into chunks or strips.

  4. When the dough has doubled in size, roll each piece into a round shape and sprinkle baking trays with breadcrumbs. Carefully place dough onto trays and add enough of the tomato sauce to thinly cover the base. Then add the spinach as this helps the toppings to 'stick'. Finally arrange the rest of your vegetables onto your pizzas and drizzle with more olive oil. Cook pizzas at 250C for 7-10 minutes depending on preferences.

  5. While the pizza is cooking, toast a few pine nuts and select some fresh basil leaves. Sprinkle on finished pizza and enjoy!

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