Enjoy a cozy vegetarian fall pizza with a carrot base, pistachios, thyme, red onions, mozzarella, and parmesan—a seasonal twist on pizza night.

Why You Should Make This Fall Pizza

Tomato sauce and basil, step aside—this fall pizza is here to shake things up! Instead of the usual base, you’ll spread a silky carrot purée that’s naturally sweet, colorful, and perfectly seasonal. Then comes the toppings: crunchy pistachios, crisp red onions, a touch of heat from red pepper flakes, and a mix of creamy buffalo mozzarella and umami-rich parmesan cheese. Fresh thyme ties it all together with a cozy fragrance that feels just right for cooler days. Best of all, this recipe comes together in just 30 minutes, making it the perfect way to bring gourmet flavors to pizza night, any day of the week.

A Closer Look at the Ingredients

• Pizza crust: I use a 12-inch (30 cm) frozen pizza crust from my local Italian supermarket, but any crust will do. If you’re using frozen, make sure to thaw it first (usually just 15 minutes). You can also use smaller crusts, naan, or even pita bread for mini pizzas. And of course, homemade dough would be incredible if you have the time. The key is to follow the baking instructions on your crust for the right temperature and timing.
• Carrots: The star of this recipe. A simple carrot purée creates the base sauce, adding a naturally sweet flavor and a pop of vibrant color that feels perfect for fall.
• Cream: Just a spoonful of cream makes the carrot purée extra silky and luscious. I like using full-fat liquid cream, but any cream you have on hand works.
• Red onion: Adds a gentle sweetness, a bit of crunch, and nice color. They’re lightly cooked to soften their bite.
• Parmesan shavings: Parmesan Reggiano adds savory depth and a touch of saltiness. I like to shave it thinly with a mandoline so it melts slightly on the hot purée. A sprinkle of freshly grated parmesan cheese would also work in a pinch.
• Buffalo mozzarella: Creamy buffalo mozzarella is key for this pizza. Unlike firmer cow’s milk mozzarella, buffalo mozzarella softens beautifully on the hot carrot purée. You could substitute with burrata.
• Pistachios: The perfect complement to carrots, in terms of taste and color. Toasting them briefly deepens their flavor.
• Red pepper flakes: I love adding a slight kick to this fall pizza.
• Fresh thyme: Swapping the usual basil for thyme gives this pizza a cozy, fall vibe. It adds fragrance, freshness, and a little earthiness that ties all the flavors together.

How to Make My Fall Pizza (Plus Tips and Tricks)

Defrost your crust and preheat the oven

If you’re using a frozen crust, thaw it while you prep the carrot purée. Preheat your oven to 425°F (220°C), or follow the temperature recommended on your crust’s packaging.

If you’re using a pizza stone, place it in the oven as it preheats. A pizza stone is a thick, usually ceramic or cordierite slab that absorbs and retains heat. It creates a super-hot surface that mimics a professional pizza oven, giving your crust a beautifully crispy bottom and evenly cooked edges. If you don’t have a pizza stone, no worries—you can bake the pizza on a regular baking sheet. Simply preheat the sheet in the oven so it’s hot when the dough goes on, which helps achieve a similar effect.

Take your buffalo mozzarella out of the fridge to bring it to room temperature while you prep everything else. This helps it melt beautifully on the pizza.

Prepare the carrot purée

Peel and slice the carrots, then steam them for about 15 minutes, or until very tender. Steaming preserves their natural sweetness, vibrant color, and nutrients. Once tender, blend the carrots in a food processor or blender with water (or milk for a richer base), cream, and a pinch of salt and pepper until completely smooth, with no chunks.

If you don’t have a steaming basket, boiling works too. If you boil the carrots, reserve a little of the cooking water instead of using plain water from the tap when blending the purée. The cooking water is infused with the flavor of the carrots, so adding it back helps create a tastier base.

Cook the crust with the purée and red onions

Spread the carrot purée evenly over the crust, leaving a small border around the edges. The purée will thicken and concentrate in the oven as it bakes.

Scatter the red onion slices over the purée. They’ll soften slightly in the oven, which mellows their bite and helps keeps them in place as you eat.

Bake the pizza for 10–15 minutes, or until the crust is golden and cooked through. Again, follow the baking instructions for your specific dough for the best results.

Add the toppings

While the pizza bakes, roughly chop the pistachios and toast them in a dry skillet over medium heat, shaking often, until fragrant. This enhances their flavor and crunch.

If using a fresh block of Parmesan reggiano, grate a few shavings using a mandoline.

Remove the pizza from the oven. While it’s still hot, top it with Parmesan shavings, creamy buffalo mozzarella, toasted pistachios, a sprinkle of red pepper flakes, and fresh thyme.

Let the pizza rest for a couple of minutes so the cheeses soften slightly into the carrot purée.

Serve and enjoy!

Slice, serve, and savor every bite of this seasonal, cozy, and surprisingly easy fall pizza.

Fall Pizza with Carrots, Pistachios, and Thyme

Enjoy a cozy vegetarian fall pizza with a carrot base, pistachios, thyme, red onions, mozzarella, and parmesan—a seasonal twist on pizza night.

Servings 1 pizza

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Print Pin

Equipment

• blender or food processor

Ingredients

  

• 2 medium-sized carrots (peeled and cut into thin rounds)
• ½ cup water or milk (12 cL)
• 1 Tbl cream
• salt and pepper to taste
• store-bought or homemade 12 inch pizza crust (30 cm)
• red onion (about 15 thin half moon slices)
• handful of thin parmesan shavings
• 4½ ounces buffalo mozzarella (125 grams)
• handful of choppped pistachios (toasted)
• red pepper flakes to taste
• a few branches of fresh thyme

Instructions

 

• Preheat oven to 425F / 220C (or follow the temperature instructions for your dough).
• Steam carrots until very tender. Blend with water, cream, salt, and pepper to obtain a purée. Spread the mixture over the dough, leaving a border. Scatter the red onion slices on top.
• Cook in the oven for about 10 minutes, or until slightly golden (again, follow the instructions for your dough). Remove from oven.
• While hot, scatter the parmesan, mozzarella, pistachios, red pepper flakes, and thyme. Let the cheeses melt for a couple of minutes.
• Serve and enjoy!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.

Looking for other fall recipes? You’ll love My Grandma’s Sweet Potato Pie!