A healthy twist on one of your favourites! Pizza is often called a somewhat guilty pleasure. But that’s about to change! This recipe will allow you to indulge in that dearly loved pizza, without skimping on taste!  

Serves: 1

Ingredients:
1 gluten free pizza base (or pizza base of your choice)
1 heaped tablespoon tomato paste
2 potatoes, chopped 
¼ pumpkin, chopped
1 tablespoon Nuttelex (or preferred margarine/butter spread)
1 medium-sized zucchini, spiralised (or grated, see note below)
½ medium avocado
5 cherry tomatoes
1 handful sliced mushrooms
1 handful baby spinach
Olive oil
 

Method:

1. Preheat oven to 200℃. 
2. Bring a small saucepan of water to the boil.
3. Place chopped potato and pumpkin in boiling water. Cover the saucepan and allow it to cook over medium heat until potato is soft. Drain excess water. 
4. Add Nuttelex / butter. Using a food blender (or hand masher), blend the potato and pumpkin until it reaches a smooth puree consistency.
5. Line a baking tray with baking paper. Place the pizza base on baking paper and cover the top of the base with a thin, even amount of tomato paste.
6. Using a spoon, spread the potato/pumpkin puree on top of the tomato paste.
7. Placed the spiralised zucchini on top of the pizza base. 
8. Chop avocado, mushrooms, tomato and toss together with baby spinach before adding on the top of the pizza. 
9. Drizzle lightly with olive oil (cheese or vegan cheese can be added here if desired).
10. Place the pizza in the oven, cook for 15-20 minutes or until the base turns crisp and golden brown.
11. Serve and enjoy! 

Note: If you don’t have a spiraliser, a regular grater works just fine, or simply slice the zucchini into thin slices.

This pizza is a fantastic way to eat a variety of vegetables! The puree is so creamy and delicious, just like my favourite carrot soup recipes. 

I hope you enjoy this as much as I do!

Love and light, 
Sjana x