Vegan Squash Pizza ( serves 2)
These super easy vegan pizzas are a perfect summer meal that everyone will enjoy. The dough doesn't require any yeast or kneading, and only has 4 ingredients including butternut squash (added veggies). Not only are they vegan, but also gluten free so will cater to everyone's needs. You can double the recipe, and keep batches of the dough in the freezer for speedy mid week meals. I love topping mine with lots of roasted vegetables and pumpkin seed pesto which is jam packed full of immune supporting nutrients.
1/2 steamed squash
1 cup buckwheat flour
1 tsp baking powder
1 tbsp. mixed herbs
1 tbsp. oregano
Juice of 1 lemon
1/2 cup pumpkin seeds
1 tbsp. olive oil
Roasted vegetables ( aubergine, pepper, onion)
1 tbsp mixed herbs
Mash the ore steamed butternut squash with a fork and add all the other base ingredients. Using your hands mix together until a ball forms.
Flour a surface and divide the dough into two. Using your hands, flatten each pizza base onto a baking tray. The size will depend on how thick you like your pizza.
Pop in a preheated oven for 10 minutes
To make the pesto add all the ingredients to a blender and pulse a few times. You may need to add a drop of water.
Remove the pizza bases, top with pesto, roasted vegetables, vegan cheese and pop back in the oven for a further 10 minutes until nice and crispy.
Top with fresh rocket, and a drizzle of balsamic vinegar