Usually I make my pizza crust with yoghurt and flour. Today I made it with pumpkin puree and flour. I had made the pumpkin puree in the slow cooker.
A few dessert spoonfuls of pumpkin puree werelplaced in a bowl, and just over the same weight in flour, a pinch of salt, and I kneaded it together. I added a bit more flour until it wasn’t sticky and spread it out on to a silicone mat with my hands. A greased or lined tray would work the same.
I cooked it for 5 minutes in the air fryer (200⁰C and you could use the oven) and then turned it over and cooked it for about 4 minutes on the other side. The sauce was then spread over the part cooked crust. (A squirt of tomato puree, a squirt of tomato sauce, and mixed herbs, or chilli sauce mixed in a cup).
Today I had 2 mushrooms, a small onion, and a small pepper. I fried them and placed them on top of the sauce. Grated cheese was then sprinkled on top. It was then cooked for about 7 minutes more. The base was light and crispy and tasted no different to the yoghurt one. I will be making this again.
I think we will definitely try this as we have a large pumpkin, the only large one that grew so will have quite a lot to use. It is normally roasted or makes soup but not in it’s own and Iike it to have a cumin and paprika taste to it. Thank you for sharing it.
No worries. It worked a lot better than I expected and produced a lot of puree. I made 3 pizzas and only used a quarter of it.