Pumpkin-Pizza♥  Pictured clockwise from top left: Buckwheat flour with tomato paste, cashew cream, olives, pine nuts and micro greens; Almond flour with green pesto, caramelised red onions, pine nuts and edible flowers; Wheat flour with cashew cream, sundried tomatoes and basil.

Ingredients:For 8 Pizza bases approximately 18cm in diameter:

1 medium sized Butternut or Hokkaido pumpkin
4 Tbsp psyllium husk
2 tsp baking powder
1 tsp salt
2 C of flour of your choice such as buckwheat, almond or wheat flour*
approximately 50ml of water

* For europeans: C stands for a Cup, which is any vessel that fits 250ml of liquid. This can also be measured in a vessel that is larger than 250ml, just fill it to the 250ml line with whatever it is you are measuring. The weight of the ingredient will vary depending on what it is, so 1 C is not necessarily 250g of something. It is simply the amount of something that it takes to fill a 250ml vessel.

For the toppings:

You can use anything you like but some good ones to spread over the entire base are:
Tomato paste
Pesto
Cashew cream
Olive tapenade
These are good for dolloping onto the base also

And some good ones to sprinkle on the base are:
Sundried tomatoes
Caramelised onions
Olives
Pine nuts
Fresh tomatoes
Fresh onion
Garlic mushrooms

And to put on top after cooking:
Basil
Micro greens
Rocket
Avocado
Edible flowers

Method:Pizza bases take approximately 30 minutes of prep and 30 minutes of cooking. Caramelising onions and making cashew cream and/or pesto adds another 15-30 minutes, but you can do this while the pumpkin is cooking / while the bases are pre-cooking. You can find recipes for onions / cashew cream and pesto in the related recipes, below.

Cook the pumpkin:
– Cut the pumpkin in half, scrape out the seeds, and the cut each half into cubes. You do not need to remove the skin if using butternut or hokkaido
– Place the pumpkin cubes in a medium sized sauce pan and cover with water. Place on stove, bring to a boil and then lower to a simmer until cubes are easily mashed with a fork
– Drain the water and then mash the pumpkin cubes with a fork until smooth but chunky

Make the bases:
– Preheat oven to 180°c
– You need approximately 2 C (500ml) of mashed pumpkin but a little more or less is ok. If you have a lot more, save it for sandwiches, smoothies, hummus etc
– Pour your pumpkin mash into a medium sized mixing bowl. Add the psyllium husk and salt, then stir with a fork until you think the psyllium husk is evenly distributed through the pumpkin. Wait 5 minutes (I use this time to wash any dishes I have made so far)
– Add the baking powder and flour and stir with a fork until well combined
– Add water, little by little, stirring with the fork until the ingredients come together
– Knead the dough into a ball either in the bowl or on a floured surface, and then divide into 8 balls
– Brush two oven trays with olive oil
– On a floured surface, press each ball into a flat disk using the palm of your hand. Flip it over and then using your fingertips (or a rolling pin), work the ball of dough into a round-ish shape. Place it on the oven tray and then, using your fingertips, press the dough into a thinner, larger round. When you are satisfied with the size, flip it over. Now there will be a light amount of olive oil on both sides
– Repeat this process with each ball of dough
– Prick holes into each pizza base with a fork and then place both trays in the oven for 15 minutes

Top the bases:
– After 15 minutes, remove the bases from the oven and top with desired ingredients. The pictured pizzas are only a suggestion. You can use anything you like, but I highly recommend some combination of tomato paste, cashew cream, caramelised onions, pine nuts and basil
– If you are not eating all of the pizza bases now, you can set aside the pre-cooked ones and store them in the fridge until ready to eat
– Place the pizzas in the oven for another 15 minutes
– Remove, top with any additional ingredients such as fresh herbs, avocado etc and then serve

Notes and serving suggestions:

This can also be made with leftover pumpkin. Just mash what you’ve got with a little water, and then follow the instructions accordingy

If you don’t have psyllium husk, you can skip it when using wheat flour as it is glutinous enough to hold together on its own.

If you don’t have psyllium husk and are using almond, buckwheat, or some other gluten free flour, simply replace it with another egg replacer such as ground flax seeds or ground chia seeds. Stir them into the pumpkin mash and wait for 10 minutes before you add the rest of the base ingredients so that they have time to get sticky.

The pre cooked bases make for a delicious snack on their own, without any topping or dipped into hummus or whatever other goodies you might have hiding in your fridge.