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5 Ingredient Pumpkin and Gouda Pizza

5 Ingredient Pumpkin and Gouda Pizza

5 ingredient pumpkin and gouda pizza with caramelized onions and garlic makes for the ultimate fall pizza. A base of creamy pumpkin set off by gooey gouda cheese and loads of aromatics, this cozy fall pie is worth ditching takeout for.
Course Entree, Vegetarian
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 395kcal


  • Pizza stone or baking sheet


  • 2 Tbsp. extra-virgin olive oil
  • 1 large yellow onion, peeled and thinly sliced
  • 3 garlic cloves, minced
  • 1/4 to 1/2 tsp. crushed red pepper flakes (optional)
  • 1/2 tsp. kosher salt
  • 16 oz. fresh pizza dough, room temperature
  • 3/4 cup canned pumpkin puree
  • 5 oz. freshly grated gouda cheese about 1 1/4 cups
  • Optional: finely chopped fresh parsley for garnish


  • Caramelize Onions: Heat olive oil in a large skillet over medium heat. Add onions; cook, stirring occasionally, for 8 minutes, until soft.
    Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, 15 to 20 minutes. During the final 5 minutes, stir in garlic, salt, and red pepper flakes (if using).
  • Prepare Pizza: Place a rack in center-top position of oven; preheat oven to 475°F. Place a pizza stone or baking sheet on rack.
    Place dough on a flour-coated work surface; sprinkle with more flour, turning to coat. Stretch/roll out dough to a 12" round. Transfer dough to a piece of parchment paper, and pierce dough a few times with a fork (this helps prevent dough from bubbly up during baking.)
  • Spread pumpkin puree evenly over dough, leaving about 1/2 inch at border. Scatter caramelized onion and garlic mixture evenly over pumpkin; top evenly with gouda cheese.
    Place dough (on paper) on preheated stone or baking sheet; bake for 12 to 15 minutes, or until the bottom of the crust is crisp and cheese is melted. If desired, garnish with fresh chopped parsley before serving.
    Slice into 8 pieces.


To Store: You want to store pizza as airtight as possible to preserve its freshness. Place slices in a gallon-size resealable zip-top bag, or use plastic wrap followed by foil. Refrigerate for up to 4 days.
To Reheat: My go-t0 method for reheating pizza is in the skillet! Here is how it's done:
  1. Add 1 or 2 slices of pizza to a skillet (cast iron works best) over medium heat. Cover, reduce heat to medium-low, and slowly let the pizza re-crisp while it warms through.
  2. It also helps to add a few drops of water to the pan, away from the pizza, and re-cover so that the cheese is steam-melted.


Serving: 2slices | Calories: 395kcal | Carbohydrates: 48g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Sodium: 880mg | Fiber: 3g | Sugar: 5g