Pumpkin and chickpea vegan pizzas
Whip up these easy dairy-free mini pizzas in the air fryer. Topped with pumpkin, mushrooms and chickpeas, they’re a tasty dinner option the whole family will love.
- 100g Coles Australian Diced Butternut Pumpkin
- 125g can chickpeas, rinsed, drained
- 1/4 tsp chilli powder
- 1 tsp onion powder
- 440g pkt wholemeal pizza bases
- 2 tbs tomato paste
- 1/4 small brown onion, thinly sliced
- 4 cup mushrooms, thinly sliced
- 1/2 cup coarsely grated vegan haloumi or vegan cheddar
- 1/2 cup basil leaves
- 1 garlic clove, finely chopped
- 1/4 cup (60ml) olive oil
- Basil leaves, extra, to serve
Place the pumpkin in a microwave-safe bowl. Cover with plastic wrap and microwave on high for 5 mins or until the pumpkin is tender. Drain.
Combine the chickpeas, chilli powder and onion powder in a small bowl. Cut eight 10.5cm discs from the pizza bases. Spread each disc with tomato paste. Divide onion, mushroom, pumpkin, chickpea mixture and haloumi or cheddar evenly among pizza bases.
Preheat air fryer to 200°C. Cook half the pizzas in the air fryer for 10 mins or until the bases are crisp and the haloumi or cheddar melts. Repeat with remaining pizzas.
Meanwhile, place the basil, garlic and oil in a blender and blend until almost smooth.
Drizzle the pizzas with the basil mixture and sprinkle with extra basil leaves. Season.
In the oven
To make this without an air fryer, bake pizzas at 220°C for 12-15 mins or until bases are crisp and haloumi is golden.
Twist the topping
Use any veggies you like on these pizzas – try chopped sweet potato, zucchini or eggplant instead of pumpkin.