Sourdough Pizza with Sesame Flavored Kabocha

November 10, 2023

Here’s a twist on your traditional pizza night – Vegan Sourdough Pizza with Sesame Flavored Kabocha! It’s a fusion of classic Italian with a hint of Asian flavor that you’ll absolutely adore.

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Vegan Pizza with Sesame Flavored Kabocha

Sourdough Pizza Dough

I begin with a homemade sourdough pizza dough that’s simple yet satisfying. This dough recipe assumes you have a sourdough starter ready. Creating one from scratch may take up to two weeks. If you don’t have a starter, feel free to use an alternative dough. The toppings alone are absolutely amazing and will ensure your pizza is delicious! Here, I’ll guide you through my process. You’ll need:

  • 500g flour
  • 100g sourdough starter
  • 350g water
  • 10g salt
  • 2 tbsp olive oil

Mix these for about 30 seconds into a shaggy dough and let it rest. One hour later, with wet hands, stretch and fold the dough a few times. Wait one more hour and repeat of the stretch and fold; it rests for 4-5 hours on your countertop to ferment. Refrigerate the dough for up to 36 hours or go straight to pizza making.

Vegan Pizza with Sesame Flavored Kabocha

To Build Your Sourdough Pizza with Sesame Flavored Kabocha:

  1. Divide your dough into four and stretch to your desired thickness.
  2. Cook on a medium-heated cast iron pan for 8 minutes – watch for burning!
  3. Apply tomato sauce and broil in the oven for 2-4 minutes – be vigilant to avoid charring.
  4. Remove from the oven and embellish with greens, roasted kabocha, onions, microgreens, and a generous drizzle of your cashew cheese sauce.

Preparing the Sesame Flavored Kabocha

  1. Preheat your oven to 400°F (200°C).
  2. Cut the kabocha squash into 1/2 inch thick strips.
  3. Using a small mixing bowl, whisk together 1 tablespoon of honey, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, and 1 teaspoon of sesame seeds.
  4. Place the kabocha slices in a single layer on a baking sheet. Spoon or brush the sesame mixture evenly over the kabocha slices.
  5. Slide the tray into the preheated oven and roast for 15 minutes. Poke the kabocha with a fork to check if they are thoroughly cooked and soft. If not, give them a few more minutes, but keep a close eye to prevent burning.
Vegan Pizza with Sesame Flavored Kabocha

The Cashew Cheese Sauce

In a high-speed blender, blend together 1/2 cup of cashews and 1/2 cup of water (you might need to adjust the water for consistency, maybe adding another 1/4 cup), 1/4 cup of nutritional yeast, one clove of garlic, and 1/4 teaspoon of salt. Puree the blend for a full minute to achieve a creamy, velvety sauce.

Now, the Fun Part: Assembling the Pizza

By now, you should have your pizza already baked and with a layer of tomato sauce. Next, you’ll layer fresh greens, kabocha squash, red onions, microgreens, and a drizzle of homemade cashew cheese sauce.

Vegan Pizza with Sesame Flavored Kabocha

Recipe by Raquel QuevedoCourse: MainCuisine: InternationalDifficulty: Medium


Prep time


Cooking time





Prep time does not include the wait time for sourdough to ferment.


  • Sourdough Pizza Dough:
  • 500 grams flour

  • 100 grams sourdough starter

  • 350 grams water

  • 10 grams salt

  • 2 tablespoons olive oil

  • For the Toppings:
  • 1 and 1/3 cup store-bought tomato sauce (divided for 4 pizzas)

  • 4 cups of greens (arugula, spinach, lettuce)

  • Microgreens

  • 1/4 of a red onion

  • Roasted Sesame Kabocha:
  • 400 grams kabocha squash, cut into 1/2 inch thick strips

  • 1 tablespoon honey

  • 1 tablespoon sesame oil

  • 1 tablespoon soy sauce

  • 1 teaspoon sesame seeds

  • Cashew Cheese Sauce:
  • 1/2 cup cashews

  • 1/2 to 3/4 cup water (adjust for desired consistency)

  • 1/4 cup nutritional yeast

  • 1 clove of garlic

  • 1/4 teaspoon salt


  • The Dough:
  • Combine flour, sourdough starter, water, salt, and olive oil. With a for or a bread whisk, mix for 60 seconds into a shaggy dough.
  • Rest covered on the countertop for 1 hour.
  • After one hour, with wet fingers, perform a series of stretch and folds. Pull one side of the dough out and up and fold it back into the dough. Do this on all four sides.
  • Allow the dough to rest for one more hour, then stretch and fold the dough again.
  • Now let the dough sit covered with a dish towel for 4-5 hours for fermentation to happen.
  • After a total of 4-5 hours countertop rest, refrigerate up to 36 hours if not using immediately.
  • Roasted Sesame Kabocha:
  • Mix honey, sesame oil, soy sauce, and sesame seeds in a small mixing bowl.
  • Spread mixture over kabocha strips.
  • Roast in preheated oven at 400°F for 15 minutes, until soft.
  • Cashew Cheese Sauce:
  • Blend cashews, water, nutritional yeast, garlic, and salt until smooth.
  • Pizza Base:
  • Cut dough into 4 pieces.
  • You have two options to stretch out the pizza dough. Either slightly wet the countertop and your hands and pull the dough out on all sides to stretch it. The second option is to flour the counter lightly and, with your fingers, stretch out the dough. (I prefer the wet method)
  • Heat a cast iron skillet or a regular frying pan over medium heat. Place the stretched-out dough over the cast iron and allow it to cook for about 8 minutes. Be cautious not to let it burn.
  • Once the bottom of the dough is crispy and golden, spread tomato sauce over the dough and transfer to the oven. Broil on low in the oven for 2-4 minutes.
  • To Assemble:
  • Remove the pizza base from the oven, add a layer of greens, roasted kabocha, sliced red onions, and microgreens, and drizzle with cashew cheese sauce.

Please be aware that the information provided with this recipe is intended solely for general informational purposes. While we have tried to accurately test this recipe and present precise measurements and instructions, individual results may vary due to differences in ingredient types, cooking equipment, or preparation techniques.The nutritional information accompanying this recipe is not intended as dietary or medical advice. For any specific health or nutritional inquiries, please consult a registered dietitian or healthcare professional. We disclaim any liability for inaccuracies or misrepresentation of the provided information. We encourage users to approach this recipe with a mindful understanding that cooking is both an art and a science, and to use their best judgment in the kitchen.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories734
  • % Daily Value *
  • Total Fat 22g 34%
    • Total Carbohydrate 105g 35%
      • Dietary Fiber 19g 76%
      • Sugars 3g
    • Protein 0g 0%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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