Discover our golden pumpkin pizza base - a gluten-free twist that brings together nourishing ingredients and natural sweetness! Ready in under an hour, this versatile dough welcomes all your favorite toppings while keeping things wholesome and delicious. Who said healthy can’t be comforting?
Prep Time: 20 minutes
Bake Time: 20 minutes
Serves: 4 small pizzas (20cm each) or 2 medium pizzas
Ingredients:
- 1½ cups mashed pumpkin (cooked and mashed, let the mashed pumpkin cool before mixing with other ingredients).
- ½ cup (125ml) gluten-free baking flour.
- ½ cup (125ml) buckwheat flour.
- 2 tablespoons psyllium husk.
- 1 egg.
- 2 tablespoons virgin olive oil.
- Kosher salt & pepper ad drsire.
Instructions:
- Cook pumpkin in water until soft, drain well and mash until smooth.
- Mix all dry ingredients in a large bowl: gluten-free flour, buckwheat flour, psyllium husk, salt, and pepper.
- Add mashed pumpkin, egg, and olive oil to the dry mixture.
- Knead until you get a uniform, slightly sticky dough.
- Divide into 4 portions for small pizzas or 2 for larger ones.
- Roll each portion between two pieces of baking paper, or spread on the baking paper sheet with the help of a spoon.
- Pre-bake your crust at 200°C (400°F) for about 7 minutes until it starts to set.
- Remove from oven and let it cool for 5 minutes.
- Add your favorite toppings and return to the oven for another 10 minutes or until golden.
