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. 

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.