I can’t even tell you how crazy I feel about this recipe. I know it’s lame to get so excited about such things, but I can’t help, it is so cool! Pumpkin pizza!
I am experimenting for a while with different pizza doughs, and I think I just found my true love with this pumpkin one. This chickpea crust is the perfect thin dough pizza for me, but sometimes I’d like to have that frozen style. You know, thick and puffy dough, what’s so good cold the next morning too….with ketchup, yes, I am that disgusting…
My favorite part of this recipe is how all the tastes work so well together. Slight sweetness from the pumpkin, the earthy tastes from the nuts and the characteristic chickpea flour. Perfect!
To be honest it is not a big deal that this pizza amazes me, I love such healthy twists on classical recipes. But the one who is the biggest fan of classical pizza also said it was pretty good says more than anything for me….so yes, I could go on about this pizza, it is so impressing, but I really won’t, you have to try it out!
We ate it with two sauces, one was a tomato sauce with cherry and dried tomatoes, the other one was a walnut-sage pesto, both work so well. One was topped with mushroom, tomato and basil, the other one with some feta cheese too for the boy. Then the next day as I said we ate it cold with some ketchup on top. And you can eat it without fork and knife, just in your hands, so gooooood!
- 1 small butternut squash (about 600g)
- 1 small zucchini
- 1 cup of ground almond
- ½ cup of ground hazelnut
- ½ cup of chickpea flour
- 1 tbsp chia seeds
- 1 tbsp psyllium seed husks
- 1 tbsp flax seeds
- 6 tbsp water
- 1 tbsp oregano
- salt, pepper
- Start by making some pumpkin puree. I recommend you to bake it instead of cooking, so you'll need less flour. I baked my halved butternut squash for an hour at 200°C.
- Mix the chia seeds, the psyllium seed husks and the flax seeds with 6 tbsp water. Let it set for 15 minutes. It will form a very thick mixture.
- Scoop out the pumpkin flesh and add to a bowl with the shredded zucchini, the almond, the hazelnut, the chickpea flour the spices and the soaked seeds and mix it all together until it becomes a dough. You can add a bit more of (chickpea) flour if the dough is not thick enough.
- Put a baking paper in a pizza baking form or on a baking tray, grease it with a drop of olive oil and spread the mixture. I got two 30 cm pizzas with roughly 1 cm thick dough.
- Bake for 30 minutes at 180°C, add your sauce and toppings, and put back in the oven for 5 more minutes. Enjoy!