I absolutely love vegetables, roasted in the oven, steamed or whatever, I’ll eat them all day, every day! What I love even more is using vegetables in popular dishes like pizza. There are lots of pumpkin base pizza recipes, but I thought I would share this one as I recently made it and absolutely loved it.
Vegetables are an essential part of any cyclists diet, and a lot of cyclists are on strict vegan diets. Vegetables are full of essential nutrients to help fuel your next ride or helping to recover from tough rides or training sessions. Cyclists needs carbohydrates to fuel rides and to replenish glycogen stores after rides. Vegetables like pumpkin contains about 12g of carbohydrates per cup of cooked pumpkin. Not a significant amount of carbs, but enough to start replenishing glycogen stores. We need about 20g of carbs to replenish glycogen stores, so this is a good amount to add to a meal plus you get a whole lot of other nutrients as well.
This recipe uses flour to make the “pizza dough”, however if you want a gluten free option, you can chuck the flour. It will make a difference to the texture of the final product, but both ways are amazing. I don’t mind adding the flour as I am not gluten intolerant, nor do I mind the extra bit of carbs. If your goal is to loose weight, I would suggest to make this pizza without flour, as flour does add a lot of carbs, up to 90g per cup. This recipe does ask for a cup of flour, however this recipe serves 3 to 4 people.
Serves 3 to 4 people
– 1 1/2 cup of cooked pumpkin
– 1 Egg
– 1 cup of flour (optional, do not use if you want to go gluten free or cut carbs)
– If you are going gluten free, you can use almond or coconut flour or add a handful of mozzarella cheese to help with keeping the mixture together and crisp up in the oven
You can use any toppings you want. These are merely what I have tried
– 400g Beef/ chicken strips
– About 50g Mozzarella cheese (more or less if you want, just be carefull with the fat content of cheese)
– Garlic (paste, flakes or freshly chopped)
– 3-4 Tbs mayonaise
– 1 Whole avo
– Salt and pepper to taste
Pre heat oven to 200 degrees celsius
Steam your pumpkin until it is very soft and mash it. I like to put a little bit of water a pot and let it steam in a pot so that nutrients lost in the water does not go to waste, cook until most or all water is gone. Set aside to cool. Once cooled, crack an egg into the mashed pumpkin and mix. Next add little bit of flour at a time and fold through. Keep adding flour until the batter is the consistence of cake batter. Your batter wont look like conventional pizza dough.
Once mixed, line an oven tray with baking paper and pour the mixture into the pan. Spread evenly across the oven tray either in a rounded pizza shape, or a rectangular shape. Make sure you spread the mix so that it is nice and thin, a too thick a mixture will be breadlike (unless you like it that way). Put in the oven and cook for about 20 minutes or until the pizza base is starting to crisp up
Brown your beef/chicken strips, but don’t cook through as they will still need to go into the oven. Once the pizza has started to crisp up, take it out the oven. Spread the garlic and mayonnaise on the pizza. Then evenly spread the grated mozzarella over the pizza base and add your beef/chicken or any other toppings you want to add. If you want, you can add the avo too. I Personally like to add it afterwards
Place the pizza back into the oven and cook for another 10-15 minutes, until all the cheese has melted and the meat is cooked. Cut into slices and enjoy. Hope you love it as much as I do
Feel free to play around with toppings, you can go vegetarian, make a focaccia, or whatever you want to do
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