• Nichole Dandrea-Russert

Pumpkin Cheese Cauliflower Crust Pizza

Updated: May 21



You guys, I can't wait to make this again. It was so so good. However, I'm going to be honest—I'm one for convenient yet healthy meals. I made the cauliflower crust from scratch which made a mess in the kitchen and added an extra day to the recipe creation. I would more than likely purchase an already made cauliflower crust next time. :-)


This is how it went:

Made the pumpkin cashew cheese on Sunday.

Made the cauliflower crust on Monday, baked it, then put it in the fridge.

Made the pizza on Tuesday.


It's not a perfectly round pizza, but I kind of prefer the rustic look. Plus, perfect is overrated. :)

Making the cashew cheese is pretty simple as you can see from this recipe I posted the other day. The recipe will make more than double the amount you need for the pizza, allowing you to make it on one day and use it throughout the week on wraps, in salads and for the pizza. You'll need about one cup of the cheese for the pizza. If you prefer no pumpkin then opt for a simple turmeric cashew cheese instead.


I'd highly recommend making the cauliflower crust from scratch if you have the time. The recipe from Minimalist Baker was perfect and the flavor was delicious. If you don't have the time, grab yourself a cauliflower crust like this one online or at the grocery store.


Ultimately, I can say that you'll feel satisfied, nourished and happy after eating this plant-powered pizza. The cauliflower crust and pumpkin cashew cheese make up the base. For the toppings, you can add your favorite vegetables or whatever you have on hand at the time. I really think anything goes here.


I was craving the sweetness of caramelized onions and thought they'd go nicely with the pumpkin cashew cheese. I also added mushrooms, red pepper and tomato then topped with spinach. Yum and yay for the healing foods!



Topping Ingredients

  • 2 Tbsp olive oil (or water for oil-free)

  • 1/4 large red onion, sliced

  • 1-2 cloves of garlic, minced

  • 1 medium red tomato, diced

  • 3/4 cup sliced mushrooms

  • 1/2 red bell pepper, sliced into strips

  • 1 cup chopped spinach

  • 1/4 tsp oregano

  • 1/4 tsp salt

Make veggie toppings before adding to crust:

  1. Preheat oven to 400 degrees.

  2. In a wok or skillet heat 1 Tbsp olive oil (or water) on medium high. Add the onion, sauté on medium heat until onions are translucent (3-5 minutes).

  3. Add a light sprinkle of salt and continue to cook on medium for another 7-10 minutes, stirring occasionally and adding a tablespoon or two of water as needed to prevent onions from sticking and to enhance the caramelization. Once they turn brown they should be nice and sweet!

  4. Spoon them into a small bowl and set aside. (You'll heat them up them again in the oven.)

  5. In the same wok or skillet on medium high heat, add the other tablespoon of olive oil or water.

  6. Add the garlic and sauté for 2-3 minutes on medium.

  7. Add the pepper, tomato, mushrooms, oregano and salt. Cook for 3-5 minutes, stirring occasionally.

  8. Fold the spinach into the other veggies until wilted.

  9. Set aside while you prep your crust.



Make your cauliflower pizza

  1. Lay the crust on a parchment paper lined baking sheet or pizza stone.

  2. Optional: Brush with olive oil and sprinkle with a little sea salt (for a crispier crust, but not necessary.)

  3. Spoon a 1/4" layer of pumpkin cashew cheese on top of the cauliflower crust so it covers all of the crust except the 1/4-1/2" of the edge.

  4. Layer on the onions.

  5. Layer on the additional veggies.

  6. Bake for 10-12 minutes.

  7. After baking add more deliciousness like cilantro, basil, red pepper flakes or nutritional yeast. Kimchi could be delicious as well AND would add probiotics on top of all that fiber!


Hopefully you enjoy this as much as we did. I can't wait to make it again!




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