Pumpkin puree

It's difficult not to be inspired by the seasonal influx of squash and pumpkin. Pumpkin pie and jack-o-lanterns are timeless classics. Roasted pumpkin wedges or puree instead of tomato sauce are both excellent toppings, but using it to make the crust is a lesser-known winner. Aside from being extremely nutritious, pumpkin adds a sweet and earthy flavor to the pizza that complements toppings such as goat cheese, caramelized onions, and fresh herbs.

You can either cook and mash your own pumpkin or use canned pumpkin; just avoid pumpkin pie filling — you'll notice the difference. Naturally, pumpkin puree is quite creamy and not starchy enough to serve as a pizza crust on its own. A suitable batter is made with your favorite gluten-free flour (buckwheat, amaranth, tapioca, almond, arrowroot, etc.), eggs, olive oil, and seasoning, and vegan variations are also successful. Bake it first, then top it with fresh vegetables from the fall harvest.