Since it’s me, and it’s October, I’ve had a hard time cooking up anything that doesn’t have pumpkin in it. I’ve been getting creative with my pumpkin purée addiction, and recently came up with a recipe that might just change your kitchen, and taste buds, forever. My pumpkin flatbread pizza recipe is healthy, affordable, vegan, and incredibly quick and easy!

What you need:
-1 can of organic pumpkin purée
-You can use the flatbread of your choice, but I used one sheet of Armenian lavash bread.
-1 cup of vegan cheese (I used the Trader Joes soy blend)
-1 Tofurkey sausage, sliced (it creates a really hearty pepperoni)
-Generous amount of pumpkin pie spice
-Cayenne red pepper to taste
-Sea salt and black pepper to taste
-2 cloves of garlic
-1 tablespoon of olive oil
-2 cups of spinach
-1/2 cup of vegan parmesan

(Please excuse my horrible iPhone photos while in the kitchen. When I’m cooking, I don’t mess around, so I usually end up with blurry, but relevant, photos that will hopefully help you for step-by-step instructions.)

Prepare your pie…
-Preheat the oven to 375 degrees.
-Lay flatbread onto a baking sheet.
-Spread one can of pumpkin purée evenly onto your bread.
-Top with pumpkin pie spice, cayenne, pepper, and sea salt.

-Evenly spread your vegan cheese on top of the pumpkin purée.
-Thinly slice your Tofurkey sausage and place on top.
-Place your flatbread in the oven and bake for 15-20 minutes, until cheese is melted and flatbread is just a bit crispy.

-While baking, sautée your spinach and garlic in olive oil.
-Cut your flatbread into fourths, top with garlic, spinach, and vegan parmesan.

Enjoy!