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
1.
Preheat the oven to 200 degrees.
2.
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.
3.
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.
4.
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.
5.