Pumpkin pizza crust - by Taste & Flavors

PUMPKIN PIZZA CRUST

Serves 10
INGREDIENTS
  • 1kg raw pumpkin
  • 260g quinoa
  • 400g gluten free bread crumbs
PREPARATION

1. Peel the pumpkin and cut it into chunks.

2. Place the pumpkin chunks in a saucepan and cover with water. Let them boil for 15 minutes.

3. Rinse the quinoa with cold water then boil it for 12-15 min in 500 ml of water and a pinch of salt.

4. Mix the cooked pumpkin with the cooked quinoa and the gluten free bread crumbs in a mixer and begin mixing at a slow speed until the dough becomes soft and elastic.

5. Roll the dough in a baking tray.

6. Bake for 20 minutes at 180 degrees.

Suggested toppings: Tomato sauce, grilled eggplant, fresh mushroom, grilled zucchini and cooked cherry tomatoes

 

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