Pumpkin and Sage Pizza
GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, PALEO
You may have already read about the great love I have for pizza in my Barbeque Chicken Pizza recipe. Anyway, I love pizza and have made SO many different types of pizza. That said there are definitely a few ‘star’ combo’s. This is one of my absolute favourites. It has just the right mix of crunch, stretch and squish…and just the right mix of salt and sweet.
If you think that pizza isn’t very ‘high dining’ (well… who am I kidding it’s not high dining at all) something about this version just feels a little gourmet. So feel free to eat this with your pinky in the air while feeling very posh and fancy!
Recipe
FOR THE BASE
½ cup + 1 tbsp tapioca flour
½ cup almond flour
¼ cup coconut flour
1 tsp homemade or GF baking powder
a pinch of salt
1 clove of garlic, crushed
1 tbsp olive oil
½ cup bone broth (or water)
a pinch of ground turmeric
a pinch of cracked black pepper
FOR THE TOPPING
300g pumpkin (I use butternut) chopped into roughly 2cm cubes
2-3 tbsp pine-nuts
2 slices of prosciutto (approx. 35g), roughly torn
7g of fresh sage
1 spring onion, finely sliced
Olive oil
Cracked black pepper, dried and ground paprika and turmeric to season
Method
Preheat the oven to 200C and line 2 baking trays with baking paper.
Place your cubed pumpkin on a baking tray and drizzle well with olive oil. Place in the oven to bake for 20 minutes.
Now place all dry ingredients for the pizza base in a bowl and stir to combine.
Add the olive oil and crushed garlic and stir well. It should now resemble a fine bread crumb.
Then add the bone broth/water and stir until well combined. Leave your dough to sit for 10 minutes, it should become firmer in this time. If it is crumbly after this time add a little more water until you have malleable, slightly sticky pizza dough.
Using well-oiled hands, gently spread your pizza dough out on the baking tray (to about a 1cm thickness). Drizzle well with olive oil and bake for 8-10 minutes.
Your pumpkin and pizza base should now be ready.
Evenly spread the cooked pumpkin, spring onion, sage, prosciutto and pine-nuts over your pizza base. Drizzle lightly with olive oil and sprinkle generously with pepper, paprika and turmeric.
Bake for a further 5 minutes or until your prosciutto, sage and pine-nuts are all nice and toasty.
Serve!
We love this served with a big bowl of rocket and some parsnip fries, alternatively, on ‘pizza night’ serve it alongside my Barbeque Chicken Pizza. Yum!
