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  • Writer's pictureKelly-Anne Peters

Pumpkin and Herb Pizza Base

It’s Saturday night and my 11year old step son has recently discovered a love of cooking.

I’m encouraging this new found love of this tech-free activity and spending lots of time cooking and experimenting in the kitchen. We’ve made lots of fun things so far. Tonight we experimented making a gluten free, nutrient rich pizza from scratch.

This was so much fun and the end result tasted amazing. I’d strongly recommend getting the little ones in the kitchen for some creative fun. Or try it for yourself and/or you and your partner as a nutritious and delicious pizza alternative.

Recipe (base):

  • 1 cup pumpkin (steamed)

  • Salt and pepper

  • 1 Cup gluten free self raising flour

  • 2 Cups corn flour

  • 1 Tbsp Italian Herbs

  • 1/2 Cup butter

  • 2/3rds Cup grated cheese (We used Liddell’s lactose free)

Recipe Pizza Sauce:

  • 8 Tbsp Tomato Paste

  • 1 Cup Water

  • 1 Tbsp Extra Virgin Olive Oil

  • 2Tbsp Italian Herbs

  • Salt & Pepper

  • Pinch Mexican Chilli Powder

  • Pinch Cumin

Caramelised Onion and Blackbean Topping:

Recipe Caramelised Onions

  • Half Spanish Onion

  • 1 Tbsp Honey or Raw Sugar

  • Splash of balsamic vinegar

  • Olive oil

Recipe Blackbeans

  • 1 Cup Black Beans

  • 1 Tbsp Coconut Oil

  • 1 Pinch Chili Flakes

  • Optional: 1/2 a Tbsp butter


  • Dust your hands, chopping board and rolling pin with flour to prevent sticking. Then take all base ingredients and kneed together to form a dough. Kneed well to ensure dough is smooth.

  • Split your dough evenly into sections (as many as you'd like individual servings) we made 5 serves but you could make smaller, snack-size pizzas instead).

  • Roll the dough until flat, flip over and roll again. Alternatively, pat your dough by hand until it is the size and shape you want.

  • Place on a well greased or lined baking tray to rest.

  • To make the pizza sauce, blend or mix all ingredients together, now heat in a pan over medium heat. When piping hot, spread on your pizza bases.

  • For toppings, we cooked sliced onion with honey, a splash of balsamic and a drizzle of olive oil. Cook until the onions are soft and silky. The blackbeans we cooked in butter and coconut oil until soft and mushy. We also spiced with chili flakes. Finally we topped each pizza with a tablespoon of grated cheese.

  • Bake your pizzas on 200degrees for 20 mins or until golden brown and crispy. Allow to cool before serving.

I hope you enjoy eating your gluten free pumpkin and herb pizzas as much as we enjoyed making them.

Until next time. Stay deliciously healthy!

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