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Vegan Pizza Recipe

Sourdough pizza with pumpkin sauce and muskmelon sauce.
Prep Time 40 mins
Cook Time 20 mins
Proofing Time 3 hrs
Course Main Course
Cuisine Italian
Servings 6 Pizza

Ingredients
  

My Cup Measures 240 ml

    Pizza Base

    • 100 g Sourdough Starter
    • 200 ml Water
    • 150 g Whole Wheat Flour
    • 150 g Semolina Fine
    • 3/4 tsp Salt
    • 2 Tbsp Oil

    Pumpkin Sauce

    • 1/2 Kg Yellow Pumpkin
    • 2 or 3 Cloves Of Garlic
    • 1 Tbsp Olive Oil
    • 1/2 tsp Salt
    • 1/2 tsp Oregano
    • 1/4 tsp Chilli Flakes

    Muskmelon Seeds Sauce

    • 1/2 Cup Muskmelon Seeds
    • 2 Cloves Of Garlic
    • 1 tsp Lemon Juice

    Toppings

    • 1 Pc Carrot
    • 1/2 Pc Beetroot
    • 1 Pc Capsicum
    • 1/4 Pc Zucchini (Both Yellow & Green)
    • 5 or 6 Mushrooms
    • 1/4 tsp Salt
    • 1/4 tsp Oregano
    • 5 Tbsp Olive Oil

    Instructions
     

    Pizza Base

    • Mix sourdough starter into water.
    • Add both the flours and salt.
    • Knead it for 10 minutes till the dough becomes soft and smooth.
    • Proof it for 2 to 3 hours till it gets double in volume.
    • Divide the dough into 5 or 6 parts. Make roundels, brush milk on these, Cover with a napkin and proof for 15 minutes again.
    • Start preheating oven along with the baking tray at the highest degree in your oven, using both the rods.
    • Transfer one roundel to the parchment paper and spread it out to a circle. Prick with a fork all over.
    • Put this base along with the parchment paper to the preheated baking tray.
    • Keep it in the middle rack and bake for 10 minutes till the base becomes sturdy and the dough no longer looks raw.
    • Take it out and cool it on a wire rack.
    • Similarly, make all other pizza base.

    Pumpkin Sauce

    • After cleaning and peeling pumpkin, cut it roughly into small pieces.
    • Pressure cook it along with 1/4 cup water for 3 whistles.
    • When cooled completely, puree it along with crushed garlic, salt, oil and seasonings.
    • Pumpkin sauce is ready.

    Muskmelon Seeds Sauce

    • Soak seeds for 3 to 4 hours or overnight in about 1/2 cup water.
    • Grind it along with water, salt and garlic cloves to a fine paste.
    • Seeds sauce is ready.

    Toppings

    • Cut veggies in whatever shape you wish to. I preferred juliennes. And I used carrots, capsicum, mushroom and beetroot. Wanted to add Zuchhini but couldnt get it. You may use veggies of your choice.
    • Toss the veggies in salt and oregano.

    Assembly

    • Preheat oven to 250 degrees for 10 minutes.
    • Take a pizza base, brush olive oil on it. This makes the pizza crispy.
    • Spread pumpkin sauce and then little seeds sauce on it.
    • Lay veggies.
    • Again put little seeds sauce here and there.
    • Put little olive oil all over.
    • Sprinkle some seeds, though optional.
    • Bake in the preheated oven in the middle rack for about 10 to 15 minutes till gets well cooked from the bottom as well as the top.
    • Serve with love, watermelon slush optional.

    Notes

    1. Instead of sourdough pizza base, you can use any other pizza base too. Regular one or the one made with millets.
    2. Muskmelon seeds can be replaced with sunflower seeds.
    3. Pumpkin sauce can be replaced with regular tomato-based pizza sauce.
    4. Take veggies as per your choice.
    5. Olive oil is put on the top so that the crust gets crispy.
    Keyword Cheeseless Pizza, How to Make Pizza Without Cheese