Discover our golden pumpkin pizza crust — a gluten-free option that brings together nourishing ingredients and natural sweetness! Ready in under an hour, this versatile dough welcomes all your favorite toppings while staying wholesome and delicious. Who says healthy can’t be hearty?
Prep time: 20 minutes
Cook time: 20 minutes
Yields: 4 small 8-inch pizzas, or 2 medium pizzas
Ingredients:
- 1½ cups mashed pumpkin, cooked and mashed, allow the mashed pumpkin to cool down before mixing with the other ingredients.
- ½ cup (125ml) gluten-free all-purpose flour.
- ½ cup (125ml) buckwheat flour.
- 2 tablespoons psyllium husks.
- 1 egg.
- 2 tablespoons extra virgin olive oil.
- Kosher salt & pepper to taste.
Instructions:
- Boil pumpkin in water until soft, drain well, and mash until smooth.
- In a large bowl, combine all dry ingredients: gluten-free flour, buckwheat flour, psyllium husks, salt, and pepper.
- Add mashed pumpkin, egg, and olive oil to the dry mixture.
- Knead until a uniform, slightly sticky dough forms.
- Divide into 4 portions for small pizzas or 2 portions for larger pizzas.
- Roll each portion between two sheets of parchment paper or spread onto parchment paper using a spoon.
- Pre-bake the crust at 400°F (200°C) for about 7 minutes, until it starts to firm up.
- Remove from oven and let cool for 5 minutes.
- Add your favorite toppings and return to the oven for another 10 minutes or until golden brown.
