You Will Need:
Pizza dough homemade or store bought, I usually pickup pre-made frozen dough (check to make sure it is vegan first)
1/2 can unsweetened pumpkin puree.
2 tsp pumpkin pie spice
1 tbs agave nectar
1/2 a package vegan daiya mozzarella cheese
10 red grapes cut in half
1 shallot thinly sliced.
A handful of fresh arugula
TVP crumbles
2 tsp Fennel seed
a little olive oil
1 tbs. nutritional yeast
1 tsp. oregano
Preheat oven to 425. Hydrate your TVP with boiling water. Then cook in a little oil with the fennel until browned. Roll out your dough so that it larger than your pizza pan. In a bowl mix together the pumpkin, pie spice and agave nectar. Spread some of the cheese around the edge of the dough then fold the dough over the cheese and press the dough together. Brush the crust with olive oil. Then sprinkle with the nutritional yeast and oregano. Spread the pumpkin mixture over the dough. (I use about half and save the rest for our next pizza night) Sprinkle on the rest of the cheese, your grapes, shallots and prepared TVP. Leave off the arugula for now. Bake for about 20 mins. Remove from oven and toss the arugula on, allow to cool. Slice and serve.