Gourmet Pumpkin-Based Pizza

Cut the pumpkin into larger cubes, season with salt and pepper, and sprinkle with fresh (or dried if fresh is unavailable) thyme. Bake until soft. Once done, measure out the required amount. In the meantime, thoroughly rinse the quinoa and cook it in 1.5 times the amount of water until tender, then let it cool completely. Once the pumpkin and quinoa have cooled, place them in a bowl, season, and combine well using a fork. Next, shape the mixture into a pizza base about a finger's thickness on a baking sheet lined with parchment paper, using a spatula. Spread with 1/2 tbsp of Vegan crema and pre-bake in the oven at 200°C for 20 minutes.

After pre-baking, spread another 1/2 tbsp of Vegan crema on top, then add the chosen toppings: the diced tofu, sliced pear, and walnuts. Bake for an additional 30 minutes.

Once finished, top with crumbled White Cubes and fresh arugula. Let the base cool slightly, after which it will be beautifully sliceable and ready to enjoy.