Our taste buds are never disappointed with pizza; unfortunately the rest of our body doesn’t benefit quite as much from traditional pizza ingredients. Try our nutrient packed version to please the whole body.
Cooking time: 50 minutes
For the base:
- 350g Pumpkin
- 100g Almond meal
- 20g Coconut flour
- 1 Egg
- Pinch Himalayan rock salt
- Olive oil
For the topping:
- 8 Truss tomatoes
- Handful fresh basil
- 1 Small garlic clove finely chopped
- Green capsicum
- Kalamata olives
- Pinch black pepper and Himalayan rock salt
- Pre-heat the oven to 180 degrees.
- Place the truss tomatoes in the oven and cook for 20 minutes, remove and place to one side to cool.
- Steam the pumpkin for 5-6 minutes until soft; allow to cool fully before transferring to a nut milk bag or cheesecloth and squeezing out the excess fluid.
- Add the pumpkin along with the remainder of the base ingredients (except for the olive oil) to a blender / food processor and blend until a smooth.
- Sprinkle a clean work surface with a little coconut flour / almond meal and roll the base mixture out to form a healthy dough.
- Top a 91/2-inch baking tray with baking paper and brush with a little olive oil to prevent sticking. Now add your dough mixture to the tray and spread out to make a circle around 1/2 an inch thick and place in the oven (still at 180 degrees) for 40 minutes, carefully turning the over half way through.
- Add the cool tomatoes, garlic and basil to a blender / food processor and blend until smooth.
- Chop the green capsicum, eggplant, anchovies and olives.
- Once the base has cooked through, remove from oven and spread evenly with the tomato mixture, sprinkle on the additional toppings, season with the salt and pepper and return to the oven for a further 10 minutes.
- Finish with a handful of rocket and serve immediately or store in the fridge for up to 3 days.
Top tip: Play around with toppings, but keep them clean!