Happy National Vegan Pizza Day! Broccoli & Pumpkin Pistachio Cream Pizza

It's National Vegan Pizza Day! Nom! Nom!

It's the last Saturday in June and every vegan knows what that means- National Vegan Pizza Day! Yippee! I've seen a lot of wonderful, creative pies today that have my mind spinning for next year (okay actually far earlier than that!). Gotta love our little glorious holiday to delight on warm crust piled high with various fixings!
I'm an avid lover of broccoli- well known fact about me. So it's no surprise that for National Vegan Pizza Day broccoli steals the show. Almost. Remember the amazing pumpkin pistachio cream from weeks ago? It serves as the perfect sauce to nooch drenched broccoli. The flavors are downright gratifying and rich- very a gourmet deliciousness.

Broccoli & Pumpkin Pistachio Cream Pizza Ingredients and Preparation

pizza dough
1 cup broccoli, steamed
1/4 cup nutritional yeast
1/4 cup red onion
2 tablespoon almond milk
1 teaspoon garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 cup pumpkin pistachio cream

Preheat oven to 350 degrees.
Grease baking sheet any way desired - olive or coconut oil or nonstick spray.

Mix warm broccoli with nutritional yeast, red onion, almond milk, garlic, salt, black pepper and paprika.

Lay out pizza dough onto baking sheet however way desired (mine is all funky) and layer pumpkin pistachio cream on top.

Add broccoli and red onions. Bake for 20-25 minutes.

Doesn't look like much difference- but broccoli is brown and pumpkin pistachio cream is a deeper orange shade.

Sprinkle crushed pistachios for extra texture and prettiness.

Incredible.