We are all craving for pizza at some point even when we do are best to eat healthy everyday. But why not adding some extra veggie to your pizza by adding some veggie puree into the crust? What inspired me to create a Pumpkin Pizza Crust is simply my little girl. She hate pumpkin puree so I am always trying to hide pumpkin in different kind of food. Unfortunately, as she is growing up – she is already 2 1/2 old – she knows what pumpkin looks like so I have to be very creative to hide pumpkin in meals. The good news is the Pumpkin Pizza Crust has been successful! She called this the orange pizza and she thought it was fun.
This recipe is more about the Pumpkin Pizza Crust itself. I had on the top of the pizza a bit of everything I had in the fridge at the moment. So I did a sauce by mixing trim yoghurt and tomato paste. I added spinach leaves, red onions slices, minced turkey, cherry tomatoes, mozarella balls and even lemon and poppy seeds! It was my concept of a spring pizza, lots of colours and veggie.
I bake this Pumpkin Pizza Crust on a pizza stone in a very hot oven at 250 C fan bake for 15 minutes. It results in a very crusty dough outside with a thick and moist centre. I used spelt flour for the dough which is a very low gluten flour that some gluten intolerant person may eat. If yoy can not eat too much carbs I have got plenty of flourless veggie pizza on the blog like my spinach pizza or cauliflower pizza.
This is the steps by steps pictures to guide you through this Pumpkin Pizza Crust recipe. Enjoy! Carine.