Low-Carb Pumpkin Pizza with Autumn Veg


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Prep information

Prep time
10 minutes
Cook time
7 minutes
Recipe by
Michael at Lo-Dough

Nutritional information (per pizza)

288 kcal

Ring The Seasonal Changes With This Low-Carb, Autumnal Pizza

Nobody loves a traditional cheese and tomato pizza more than the team at Lo-Dough, but this autumn why not try something a little different - you'll be surprised just how good it tastes! Instead of the usual tomato passata, make yourself some roast pumpkin (or butternut squash) puree and spread that across your Lo-Dough base for a little something different, but still low-calorie and low-carb. 

To make your puree, you are best roasting your pumpkin (approx. half) or squash in the oven, having cut it into wedges first. You can season with salt & pepper, 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. 

Low-Carb Pumpkin Pizza

Now - each pizza only takes 50-60g of puree, so you will have a lot more than you need! You can serve this puree alongside roast meats, stir it into a rissotto, water it down a little to make soup, mix it with some eggs to make a pumpkin flavoured quiche filling. You can even batch it up into containers and freeze for future use - again, with Lo-Dough recipes, nothing goes to waste. 

Once the base is pureed, top it with cheese and any flavours you like - we went with the beautiful and autumnal combination of kale and mushrooms - the kale cooks to a crisp in the oven and gives a great texture contrast.

Don't get stuck in a rut with your pizzas - experiment and try something new. With Lo-Dough it will always be low-calorie and low-carb, giving you great freedom whilst keeping you on track with your diet. 

For more unusual and interesting pizza recipes, have a look through our pizza section for inspiration.



Serves 1
  • 1 piece of Lo-Dough
  • 60g of pumpkin puree (see method in description above)
  • 70g grated mozzarella
  • 3-5g of mushrooms, finely sliced
  • 10g of raw kale, chopped into approx. inch pieces
  • A quarter of a red chilli, finely sliced
  • A twist of black pepper
  • A few sprays of oil

What you'll need

This diet-friendly recipe is possible with:

Original Lo-Dough Bases

Original Lo-Dough Bases

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  1. Preheat your oven to 250°C/475F/Gas 9.
  2. Spread the puree across the Lo-Dough in a thin layer, right up to the edge.
  3. Spread the grated cheese on top of the puree and arrange the mushrooms, kale and chilli on top. Put the pizza in the oven for 7-10 minutes or until golden and bubbling.
  4. Serve with a crack of black pepper on top.

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