Week 51: Pumpkin, Spinach, Mushroom and Tomato Pizza

I’d say the first thing you need is… a pumpkin.

Vegan pizza with pumpkin marinara and veggies

When I started this pizza I had something else in mind. But, when I got into the kitchen, I found myself reaching for mushrooms, spinach, and tomatoes. I love this combination of veggies and I wanted to add something extra to make this pizza a bit more unique. I remembered reading a recipe that combines pumpkin puree and marinara sauce, so I decided to give it a try.

I am so glad I did because the result was delicious. Pumpkin puree makes the marinara sauce less liquidy so your pizza stays crisper in the middle. Plus pumpkin has a number of health benefits including being high in vitamin A and antioxidants and low in fat and calories.

For this pizza, you can use any veggies you like. Remember you only need a handful of any one item to top a medium size pizza. I sliced up some button mushrooms and cherry tomatoes and threw in a handful of spinach. I also added some dried rosemary to my dough to give the crust added flavor and because it smells amazing while it’s baking.


  • dough of choice
  • 1/2 cup marinara sauce
  • 1/4 cup pumpkin puree
  • handful vegan mozzarella, shredded
  • handful spinach leaves, washed and dried
  • handful cherry tomatoes, sliced in half and lightly salted
  • 6 mushrooms, sliced thin
  • 2-3 garlic cloves, smashed or minced
  • 1/4 yellow onion, diced
  • olive oil
  • salt and pepper


  1. Heat oven to 425°.
  2. Prep all your veggies so that when you start to cook, everything is ready.
  3. In a small bowl, add pumpkin puree to marinara sauce and stir to combine. Set aside.
  4. Heat frying pan over medium-high heat. Add glug of olive oil.
  5. Add onions. Stir to combine and stir occasionally for 2 minutes, until onions become translucent.
  6. Add garlic, salt and pepper.
  7. Add mushrooms, stir to coat with oil, and cook for about 4 minutes, stirring occasionally so the mushrooms do not burn.
  8. Add spinach and cook another 2 minutes, letting the spinach wilt in the pan.
  9. When spinach wilts, turn off the heat, but leave the pan on the stove.
  10. Roll out your dough.
  11. Spread pumpkin and marinara mixture over the dough, leaving one inch uncovered around the perimeter of your pizza.
  12. Place cherry tomatoes around your pizza.
  13. Top with spinach and mushroom mix.
  14. Bake for 12-14 minutes.
  15. Slice, serve, and enjoy!

Published by 52veganpizzas

We're a couple living in the Bay Area who are committed to a pie a week in 2020. Join us!

One thought on “Week 51: Pumpkin, Spinach, Mushroom and Tomato Pizza

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