Living an additive-free lifestyle doesn’t mean you need to miss out on the yummy stuff in life – in fact, it’s the opposite!  Food becomes tasty, it becomes real, and you’re not left over with that hangover bloating feeling, especially the next morning.  Hands up if you’ve ever had takeaway and felt like crap the next morning?  This feeling actually used to be my ‘normal’ I just put it down to ‘being a tired person’.

You will need one batch of pizza dough, so make sure to have this made before starting. You can make this in advance and freeze it, great for a time-poor night or the Friday ‘I can’t be bothered cooking’ night. For additional tips, you can also search for our pizza base recipe.

June 5, 2018
  • 15m
  • 15m
  • 30m
  • 1

Ingredients

  • 1 batch of pizza dough
  • 2 tbsp. tomato paste
  • 1 c pumpkin
  • 1 handful baby spinach
  • 50 g feta cheese
  • 1 c freshly grated cheese
  • 1/4 c sour cream (optional)

Instructions

  1. Preheat oven to 200ºC and line a pizza tray with baking paper.
  2. Roll out pizza dough and place on oven tray.
  3. Spread the tomato paste over the base.
  4. Top with baby spinach, pumpkin, cheese and then feta cheese (we like it in that order).
  5. Cook for 12-15 minutes, or until golden and the base is crisp.
  6. Drizzle over the sour cream (if using) and serve.