Let me just start by saying who doesn’t love pizza? I know that some people reading this will be thinking a pizza isn’t pizza if it doesn’t involve bread and cheese, but there’s a healthier alternative to everything. Whether you’re participating in Veganuary and are looking to try something new. Or maybe you are struggling to stick to those pesky resolutions, there’s always an option. And this one is for you. Not only is this pizza a veggie pizza in terms of toppings, the base is made from vegetables too. That’s right, you’re going to get 2-3 of your five a day from a pizza.
Thank me later.
This came about when I initially started to try and cut back on my gluten intake and found it hard to find a good gluten free base. And not wanting to wait hours for the yeast to do its thing. I also love butternut squash so like to try and fit it in as many meals as physically possible.
I’m making this with pesto, which is where most of the fat in the nutritional value table comes from. If you’d prefer this with a typical tomato sauce instead this will reduce the fat (and calories). This will also make this recipe completely nut free for any allergy sufferers.
If you have time, it’s better to make this on a morning and leave the base in the fridge for a few hours before you put it in the oven, but it still works if you’re making it to eat straight away.
This recipe is dairy free, gluten free, vegan and nut free (optional).
Cook time: 25-30 minutes total
Prep time: 30 – 60minutes
Serves: 2 medium sized pizzas
For the base
- Half a butternut squash, peeled and chopped
- Buckwheat flour – amount varies (up to 2 ½ cups)
- 1 flax egg (1tbsp flax seed, 3 tbsp water)
- Tablespoon herbs of choice (I used a mixture of basil, oregano, garlic and chilli flakes)
- Tsp olive oil (optional)
Obviously, you can top your pizza with whatever you want but for the one I’m about to show you I used:
- Half a roasted red pepper
- Half a small red onion
- 4 tsp free from pesto, I used a mixture of basil and tomato
- Black olives
- Sundried tomatoes
- Preheat your oven to 180oC
- Boil your chopped butternut squash until it is soft enough to be mashed, approximately 15-20 minutes
- Once squash is boiled, drain and mash with a fork.
- Then stir in the flax egg and seasoning.
- Add flour. Start with a cup and slowly add more until the texture is slightly tacky but not wet and sticky. For this recipe I used 1 ¾ cups but this will vary.
- This next step is recommended but not essential. Once your dough is the desired texture work it into a ball and place in the fridge for at least 30 minutes. Although the longer the better. If you can prep this on a morning and leave it in the fridge for most of the day that would be ideal. This step makes it easier to work the base into the correct shape. If you don’t have time to chill the dough, don’t worry, we might just need more flour.
- Next, split your dough into two and place on separate baking trays. Press your dough out into the desired shape and size. If you’re having pesto as a topping I recommend leaving the base slightly thicker.
- Sprinkle lightly with a few drops of water then place into the centre of the oven for 15-20 minutes. The base is ready when it’s firm but not completely hard. If you’re using pesto allow it to cook until slightly dry as the oils will absorb into the base.
- Lightly brush the edge of the crust with olive oil or more water. Add toppings and place back in the oven for a further 10 minutes.
Until next time,
To see my latest savoury recipe, click here.