Here we have a second version of a pie with savory topping. Perfect for the upcoming colder autumn days. I am still not able to make a cheesy plant based pizza, but I am baking this pie at least twice a week. So, it has to be good to get me immediately obsessed. The crust is based on a glutenfree vegan dough, but I am mixing 3 minispoons of ground coriander seeds and one minispoon of ground caraway to the dry ingredients for an earthy bread taste.

The list of ingredients is short and simple: Cut two big yellow onions in slices, mix with a pack of plantbased dip, three spoons of pumpkin seeds plus two teaspoons of each salt and smoked paprika powder. That’s it.

half a cup = 100 ml
spoon = 15 ml
teaspoon = 5 ml
minispoon = 1 ml