Ingredients
Scale
- 1 small pumpkin or butternut squash, about 600 g/21 oz
- 400 g/14 oz pizza dough of your choice, use GF if needed
- 1.5 cups of walnuts
- 1 onion, chopped
- 4 cloves of garlic, minced
- 0.5 cups of crumbled smoked tofu
- 1.5 tsp fresh thyme
- 1.5 tsp fresh rosemary
- 0.5 tsp smoked paprika
- 0.5 tsp chili powder
- 0.5 tsp nutmeg
- 2–3 tbsps of plant milk or oil to brush
- salt, pepper
Instructions
- Peel pumpkin, remove seeds, and cut into small cubes. Place pumpkin cubes in a single layer on a baking tray, then bake at 180°C/360ºF for 30-40 minutes, or until soft.
- Add walnuts, onion, garlic and spices to a food processor, and process into a chunky crumble. Add tofu and baked pumpkin, season with salt and pepper, and pulse a few times.
- Roll out pizza dough into a large rectangle. Use a knife to cut 2 cm/1 inch strips along the long side, all the way up to half of the length of the dough.
- Place the pumpkin walnut mixture over the uncut side of the dough. Folding dough starting with the filled side all over the strips.
- Transfer log to a baking sheet, and form into a wreath. Seal the edges by slightly pressing together. Brush top with plant milk or vegetable oil if desired.
- Bake wreath at 180°C/360ºF for 40 to 50 minutes, or until golden brown. Enjoy!