This pizza is gluten free, vegan and easy to make.
The dough recipe was adapted from the website Be Smart Eat Smart.
An alternative topping to pumpkin that I make regularly (especially in winter), is mushroom and pine nuts on the same base (with pesto and cashew cheese) – yum!
Makes 1 large pizza
Pizza base ingredients:
1 cup of buckwheat flour
2 tablespoons of chia seeds (plus 6 tablespoons of water)
1/4 cup of water
1 teaspoon of mixed herbs (I used thyme and oregano)
Cracked sea salt and pepper
Pizza base method:
Chia seeds are used as a substitute for egg in this recipe. To prepare the chia seeds to make the dough, make ‘chia eggs’ by combining the chia seeds with 6 tablespoons of water in a bowl or jar, stir well and rest in the fridge for 15 minutes.
Mix all dry ingredients in a bowl then add the ‘chia eggs’ and water together to form a dough.
Flatten/roll out the dough on baking paper then bake in the oven for 10-15 minutes at 180 degrees.
Pizza topping ingredients:
1 small butternut pumpkin, sliced, skin left on (there are lots of nutrients in the skin)
2 teaspoons of olive oil
3 heaped tablespoons of basil pesto
3 heaped tablespoons of cashew cheese (I used Botanical Cuisine cashew cheese)
2 teaspoons of poppy seeds
Pizza topping method:
Toss the pumpkin in olive oil and sea salt, then roast in the oven on 180 degrees for 10 minutes.
When the base is ready, coat in cashew cheese then pesto.
Top with pumpkin and the poppy seeds.
Place in the oven at 180 degrees for 5 minutes to heat through (or longer if you prefer a more golden brown colour)
Yours in health,