Pumpkin Chicken Pizza (vegan & gluten-free friendly)

My family loves make your own pizza night and I love it too and use it as a chance to come up with delicious new pizza combinations. Fall is in full swing and if you have been following my blog you may have noticed there is a lot of pumpkin! I love pumpkin and have been going pumpkin crazy like I do every year. I decided to make a pumpkin pizza, only problem I was so excited and trying to plan what I wanted, get everything that everyone else wanted, and I forgot to throw a pumpkin in the oven to roast! I had already put pumpkin butter on my pizza when I went to grab my pumpkin out of the oven and realized it wasn’t there, yep great time to realize I didn’t put it in there. I know how could I forget pumpkin for a pumpkin pizza? So I went on and still made the pizza without the chunks of roasted pumpkin and it was delicious! I am wondering if adding pumpkin would have been too much pumpkin and this actual worked in my favor. I still plan on making one with pumpkin but since this one turned out delicious I had to share it. The pumpkin butter adds a sweetness to it but it isn’t overly sweet with the chicken (chicken-free chicken) and the cheese and it comes together nicely. If you are going pumpkin crazy or just want to try something different this pumpkin pizza is one you need to try!

Pumpkin Chicken Pizza
Makes a 12-16″ pizza
1/3c pumpkin butter (used Trader Joe’s Pumpkin Butter)
1/4 a red onion thinly sliced
1 tsp Italian herb seasoning (used a salt free blend of Italian herbs)
1/2-1c cubed cooked chicken breast (used vegan Beyond Meat Chicken Free Grilled Chicken Strips)
3/4c shredded mozzarella or parmesan cheese (used Go Veggie! Dairy Free Mozzarella Shreds)
1/4c feta cheese crumbles, optional
2 TBSP chopped walnuts

*For the pizza crust we used the basic thin crust one my husband uses which can be found here. We used whole wheat white flour (or I use Cup 4 Cup Gluten Free Flour for mine) and rolled out using corn meal and granulated garlic, both optional. We split each batch of dough into two smaller crusts. We use half a batch of dough to make a 12-16″ thin crust.

If you are making the crust in the link above prepare pizza dough. Place your pizza stone in the oven if you are using one. Preheat oven to 500F for the crust, or per your crust instructions. Once your crust is rolled out, we roll ours on a piece of parchment paper so we can easily slide it on and off of the pizza stone. You can also use a cookie sheet. Once your pizza crust is ready to be topped spread the pumpkin butter on the pizza crust almost out to the edges. Sprinkle Italian seasoning on the pumpkin butter base and top with chicken, red onion, cheese, and walnuts. Bake pizza for 8-10 minutes, or per your crust instructions, or until cheese is bubbly and crust is golden brown. Remove pizza from the oven let set a minute two before slicing. Enjoy!