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Pumpkin Pizza

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by Nathalie
Step by step recipe - 35 Min
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October 1, 2018

The Pizza Life Choose Me

Isn’t pumpkin one of the most wonderful veggies? I’m completely obsessed with it because it’s super healthy, tastes delicious and you can make so many incredible recipes with it. From sweet to savoury, there are so many options but I had to make a pumpkin Pizza this year! I love Pizza and pumpkin so automatically something amazing had to come out of it and it actually did! This is such an easy recipe and perfect for the whole family (your kids won’t even notice that there is pumpkin the dough;)) or just for you!

The dough is crunchy and creamy at the same time, super filling and super yum! The best part is, you can vary between so many toppings. I really wanted to make a histamine free Pizza Margherita but the options are endless! You can also make this a full on veggie or vegan Pizza. If you are up for experimenting I share with you some ideas;):

  • Pepper Sauce with only veggies such as Zucchini, corn and arugula (similar to my power pizza topping)
  • Pesto Sauce with all veggies such as more pumpkin and pomegranate seeds (put the seeds only at the end)
  • Olive oil, beets and goat cheese

And and and….

As you can see there is no limit for any topping combination! As long as the base is right you can’t go wrong with the toppings:)

Here is the link to the recipe video!

Can’t wait to see you Pizza creations so make sure to tag me with @nathaliescuisine and use #nathaliescuisine!

xx

Nathalie

Serves 1 Pizza
Cooks in 35 Minutes
Difficulty Easy

INGREDIENTS

For the base:
250 g Buckwheat Flour
600 g pumpkin, cooked/baked/puree
1 tbsp olive oil/coconut oil
2 heaped tbsp flaxseeds, grounded
1 tsp salt
1 tbsp dried herbs (basil, oregano...)
For the topping:
3 bell peppers
50 ml vegetable broth
150 g mozarella (lactosefree if needed)
to taste fresh basil
Pinch of chili (optional)

Method:

Preheat the oven to 180°C and line a baking tray or pizza tray with baking paper. If you want to use canned pumpkin puree, make sure there are no additives in it. If your pumpkin is not cooked or baked yet, cut the pumpkin into bite size pieces, place them on a lined baking paper and bake for about 20 minutes until soft. In the meantime, soak the grounded flaxseeds in 4 tbsp of water in a small glass.

For the Pizza base, mix the soft pumpkin in a blender to get puree and place it into a large bowl, add the rest of the ingredients for the base and knead well. I like to use my hands for it. The dough is very sticky and moist but no worries it will all come together! Place the dough on to the lined baking tray or lined Pizza tray and spread into a Pizza shape. Use a spoon of another baking sheet to help you out.

Prepare the topping by cutting the bell pepper into large chunks and add them into a blender with with vegetables broth. Add chili if you like. If the sauce is too thick, add more broth. Take some of the sauce and place on to the Pizza dough and add the Mozarella and bake the Pizza for 25 Minutes in the oven. You can keep the left over sauce in an airtight container in the fridge for up to three days of freeze it:)

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