Pumpkin Pizza Pie (Vegan, gluten-free): Detox recipe 14 of 21October 21, 2012
Welcome to 21 Days of Detoxing with clean, whole, real food! Yep, we’re at it again with another awesomely motivated group. Registration is now closed for the fall detox but I’ll run it again in a few months and then YOU can hop on the feel-good train! And from now until October 28th you can get a new recipe each day by subscribing to my RSS feed.
I love pizza night.
Once a week we get together with friends for pizza. It’s a night where we don’t have to cook and the kids entertain each other so we can hang out. Good lordy, I love pizza night.
It’s also the one night of the week I let my family eat wheat and cheese for dinner. We try to get veggies on there but…who are we kidding? Pizza is pizza. It’s a treat.
No one is saying you have to give up pizza night. In fact, I’m encouraging you to eat more pizza – IF it’s a homemade version like this one made with seasonal veggies and an easy gluten-free crust (it’s the one I’ve been enjoying during the detox, even bringing my own to pizza night!):
Pumpkin Pizza Pie
1 Thyme-infused gluten free pizza crust
3 cups pumpkin chopped into 1” pieces, skin on
2 onions, chopped
4 Tbl. olive oil
1/3 cup pepitas (pumpkin seeds)
1 big handful fresh arugula
salt and pepper
Heat 2 Tbl. olive oil over medium heat. Add pumpkin, season with salt and pepper. Toss intermittently and cook until it starts to get mushy. Transfer to a food processor and blend into a chunky paste.
Heat 2 Tbl. olive oil over medium heat and add onions. Season with salt and pepper and stir. Cook until the caramelize and smell sweet, stirring intermittently.
Smooth pumpkin over pizza crust, then add onions. Top with pepitas and arugula. Bake for 10 minutes at 350F.
For all of this Fall’s detox-friendly recipes, click here.
This post is part of Ricki’s Wellness Weekend.