Paleo Pumpkin Pizza Crust

A healthy paleo pumpkin pizza crust recipe using mashed pumpkin, almond flour and psyllium husk. It's grain free and dairy free, and can be made vegan using a flax egg!

5 from 3 votes

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Course: Main Course

Cuisine: dairy free, gluten free, grain free, paleo, vegetarian

Prep Time: 25

Cook Time: 30

Total Time: 55

Servings: pizza bases approximately 20-23cm in diameter

Ingredients

1 and 1/2 cups mashed pumpkin - about 350 grams (roast skinless pumpkin chunks until soft, then mash)
1/2 cup almond meal - 100 grams
1/4 cup coconut flour - 28-30 grams
3 tbsp psyllium husk
1 egg
2 tsp extra virgin olive oil
1 tsp dried oregano - OPTIONAL
1 tsp garlic powder - OPTIONAL
salt and pepper to season
extra extra virgin olive oil for greasing trays

Instructions

Preheat your oven to 200˚C.
Take a large oven tray/trays and line with non-stick baking paper. Rub the paper with a generous splash of olive oil.
In a large bowl, combine the dry ingredients (almond flour, coconut flour, psyllium, oregano, garlic powder and a pinch of salt and pepper).
Add the mashed pumpkin and olive oil to the dry ingredient mix. Whisk the egg and add this in too. Then, combine everything together to form your "dough".
Allow the mixture to sit for 10-15 minutes to allow the psyllium to swell up a little (it gives a bit of stretchiness to the dough).
Divide the dough into two or three evenly sized portions, and roughly shape each piece into a ball. Then, using your fingers, flatten each out on your oiled tray/s to form pizza bases about 5mm thick, but no thinner. (As noted above, this dough will make 2 pizza bases of approximately 20-22cm in diameter, or 3 smaller pizzas.)
Bake the crusts for approximately 25-30 minutes or until the crust starts browning and the edges are crispy.
Remove crusts from the oven, allow to cool slightly, then gently flip the pizza base over. This is so you have a nice, crispy base for your pizza, and then the other side will cook when you return it to the oven with your toppings!
Top your pizza with whatever you like; I like to start with either tomato puree or some fresh pesto, then build up from there.

Notes

*Is your pizza dough too wet / feeling a bit soggy? The mixture needs to feel relatively dry, i.e. when you flatten it out, it's like a kind of crumbly dough. The water content of pumpkin can vary and this may affect the result and you end up with a soggy pizza crust. If you feel the mixture is too wet, add a little extra coconut flour. Coconut flour is very absorbent so just add 1 tbsp at a time. :)

*Vegan Option: substitute the egg with a “flax egg” instead i.e. combine 1 tablespoon ground flaxseed and 3 tablespoons water, and leave for 15 minutes until a gel forms, before adding to the recipe in place of the egg.

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

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