Pumpkin crust pizza

topped with cherry tomatoes, black olives and rawmesan

An exquisite and very nutritious pizza that combines pumpkin, chickpea flour and egg to form a dough. Accompanied by melted cheese, rawmesan and oregano as a topping.

Gluten-free

Preparation time:

45 min.

Difficulty level:

Easy

Allergens:

milk, egg

Utensils:

Parchment paper

Hand blender / Food processor

Ingredients

Pumpkin

Chickpea flour

Egg

Dried oregano

Garlic powder

Fried tomato sauce

Mozzarella

Pitted black olives

Cherry tomatoes

Rawmesan powder

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1916
458
31
6
32
7
4
19
114
384

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 200 degrees.

For the pumpkin dough: peel the pumpkin and cut in into small cubes. Grind it with a food processor. If you don't have a food processor, you can grate the pumpkin and try to blend it a bit with a hand blender. Place the pumpkin in a bowl together with the chickpea flour, half of the oregano, garlic powder, egg and 2 tablespoons of oil. Season to taste and mix it well.

Cover a baking tray with parchment paper greased with oil. Take the pumpkin mixture and form 2 pizza bases on the paper of maximum 1cm thick.

Bake in the oven for approx. 12-15 minutes until the base starts to brown. Remove from the oven and turn it around with a spatula. Spread the fried tomato sauce, mozzarella and cherry tomatoes over the base. Place back in the oven for 7 minutes.