Paleo & Dairy Free Pumpkin Sauce Pizza with Grilled Chicken and Kale

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Paleo & Dairy Free Pumpkin Sauce Pizza with Grilled Chicken and Kale


  • 1 Cappello's Naked Crust
  • 1/2 cup pumpkin puree
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup chopped kale, stems removed
  • 1 skinless chicken breast, grilled and sliced
  • 1/4 teaspoon fresh rosemary, minced
  • 1 large clove garlic, thinly sliced
  • 1/4 cup cashews, soaked in 1/2 cup water for at least 30 minutes
  • 3 tablespoons olive oil
  • 3 tablespoons almond milk (we love Malk)
  • 2 tablespoons vegan yogurt
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt


  • Preheat the oven to 425°F.
  • In a small mixing bowl add the pumpkin puree, salt, black pepper, paprika, red pepper, and cinnamon. Stir to combine.
  • To assemble the pizza, spread the pumpkin mixture over the base of the crust.
  • Layer the chicken breast, kale, garlic, and rosemary over the top.
  • Transfer to the oven and bake for 11-13 minutes, or until the crust is golden brown.
  • While the pizza is cooking, make the sauce. Drain the cashews then add to the bowl of a small food processor along with the remaining ingredients for the sauce. Puree until smooth, adjusting seasoning as needed.
  • Remove pizza from the oven and drizzle the sauce over the top. Serve immediately.

Kids Can Do

  • Mix the pumpkin sauce ingredients.
  • Assemble the ingredients
  • Drizzle the sauce