Pumpkin + Sage Pizza


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SERVES 2 

Cauliflower possesses a wide range of nutrients including choline, which has been shown to decrease anxiety and boost mood. 

Ingredients 

CRUST 

1 medium cauliflower (approx. 2.5 cups), steamed, drained and cooled
1 egg, whisked
½ cup goat’s cheese
Pinch of Himalayan salt 

CORIANDER PESTO

2 cups fresh coriander
2 cloves garlic
¼ cup pine nuts
¼ cup goat’s cheese
½ cup olive oil
Salt and pepper to taste 

TOPPING

½ small butternut pumpkin (approx. 2.5 cups), peeled and cut into small chunks
½ tsp nutmeg
½ tsp cinnamon
1 tbsp olive oil
Salt and pepper to taste
1 cup feta
¼ cup sage leaves
½ Spanish onion, finely diced 

Method

TOPPING

  1. Preheat oven to 200° Line a baking tray with baking paper.
  2. In a large bowl, toss pumpkin with 1 tbsp olive oil, nutmeg, cinnamon and salt and pepper. Spread out on baking tray and bake for 15 minutes or until golden and soft. Set aside.

CRUST

  1. Mash cauliflower in a large bowl (you can use a food processor but don’t blend for too long). Add remaining ingredients and combine well.
  2. Transfer mixture to lined pizza or baking tray and smooth down with hands or back of a wet spoon. Bake for 25-30 minutes, in your already preheated, still 200°c oven. Base is ready when it’s crisp and golden. Remove from oven and allow to cool.

CORIANDER PESTO

  1. Add all ingredients except olive oil to food processor and pulse until well chopped.
  2. With the motor running on slow, slowly drizzle olive oil into mixture until a smooth consistency is reached.

ASSEMBLY

  1. Once base has cooled, spread pesto over top. Sprinkle with pumpkin, feta, sage and onion and bake in the oven for a further 10 minutes, or until cheese has melted.