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Low-Cal Autumn Pizza

Low-Cal Autumn Pizza

Type: Pizza Suitable For: Gluten freeHigh fibreHigh proteinLow calorieLow carbLow fat

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This Low-Calorie Pizza Marks The Changing Of The Seasons

A great twist to any pizza is to swap out the tomato sauce for something a bit different. Most commonly seen on pizzeria menus is the swap for a white sauce - pizza bianca. A twist we like to go with during autumn is a swap for pumpkin puree. It seems a shame not to use them while they are around! Now obviously, you wouldn't just make enough puree for just the 50g you spread on a pizza. Make a batch and use it for a fantastic soup, but just save a little back for this fantastic pizza!  

Low-Cal Pizza

To make your puree, you are best roasting your pumpkin (approx. half) or squash in the oven, having cut it into wedges first. You should season with salt & pepper and can also add herbs, chilli and garlic if desired for extra flavour. After 30 minutes in a hot oven, the flavour will have concentrated and the pumpkin flesh cooked through. Scrape the pumpkin flesh away from the skin and put into a liquidiser or blender. Add some stock and blitz. Continue to add the stock until the mix has turned into a thick puree. Check for seasoning and adjust if necessary. 

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