Gluten Free Pumpkin Pizza
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 55 min.
Ready in
Healthy, because
Even smarter
This Gluten-Free pizza is a great starter or main that is extremely well rounded. It contains carbs, fats, proteins, and nutrients. The pumpkin is high in beta-carotene, which is converted into vitamin A in the body and helps strengthen eyesight.
If you aren't eating gluten-free use whole wheat flour for the dough to incorporate more fiber into your diet.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ½ cups gluten-free all purpose flour (plus extra for dusting)
- ¼ oz active dry yeast
- 1 ½ tsps xanthan gum (if not included in flour)
- 1 tsp sugar
- 1 tsp salt
- ¾ cup warm water
- 3 Tbsps olive oil (plus extra for brushing)
- ⅞ cup Crème fraiche
- ½ small Pumpkin (peeled, thinly sliced)
- 3 ½ ozs fatty Bacon (chopped)
- 2 Red onions (roughly chopped)
- 1 Pear (peeled and sliced)
- salt (to taste)
- peppers (to taste)
- 1 Tbsp Pumpkin seed
- To garnish
- Basil
Preparation steps
1.
Combine the flour, yeast, xanthan gum, sugar and salt in a mixing bowl and mix until well combined.
2.
Add the water and oil and mix to a smooth dough. Put into an oiled bowl and cover with a damp tea towel. Leave in a warm place to rise until doubled in size.
3.
Heat the oven to 400°F. Line a baking tray with non-stick baking paper.
4.
Roll out the dough on a lightly floured surface into a large oval. Place on the baking tray.
5.
Bake for 7 minutes. Set aside to cool slightly.
6.
Spread the creme fraiche on the dough and top with pumpkin, bacon, onions and pears. Sprinkle with pumpkin seeds and salt and pepper. Drizzle lightly with olive oil.
7.
Bake for 7-10 minutes until golden and the vegetables are tender. Garnish with basil.
