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.
- 1 piece of
- 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:
- Preheat your oven to 250°C/475F/Gas 9.
Spread the puree across the
Lo-Doughin a thin layer, right up to the edge.
- 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.
- Serve with a crack of black pepper on top.
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