What to Eat Wednesday (when it's October and all you want is pumpkin!) PUMPKIN-SAGE PIZZA
Hi I’m back! Did you miss me? I’m still on that pumpkin kick and holding true to my promise that this October Pumpkin fest isn’t all just muffins and cookies. This post is all about PIZZA! Savory, comforting, delicious pizza, with a fall twist! I traded out the traditional marinara for a pumpkin sauce that is so enticing you won’t even miss the traditional tomato sauce.
I revised the crust from a recipe of the ever-talented Miss Jess Simpson of ForgivingMartha.com (original can be seen HERE!)
Did I mention it’s a gluten free crust? But you would never know it! (Maybe I shouldn’t have even told you). Seriously though, I am never buying another store bought pizza crust again. That’s how delicious this crust is. For all you gluten eaters out there don’t be afraid to try it! I promise it won’t disappoint.
Thanks to my sensitive stomach, this is a cheese-less pizza party, however if you are feelin cheesy I think Manchego would be fantastic on it (or you can never go wrong with a good Mozzarella)
And without further ado I present you…
For the crust:
1 cup almond flour
1/2 cup garbanzo bean flour
1/4 teaspoon course sea salt
1/4 teaspoon baking soda
1 tablespoon fresh sage, chopped
1 tablespoon fresh Thyme, chopped
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 teaspoon apple cider vinegar
1 large egg
For the Sauce:
½ can Pumpkin puree
3-4 tbsp fresh sage, chopped
3 cloves of garlic, finely chopped
sea salt, to taste
pepper, to taste
For the toppings:
1 chopped red onion, to be caramelized
7-10 garlic cloves
½ bag frozen (or actual) butternut squash, chopped
2 handfuls of Kale, to be sautéed
1/3 cup pinenuts
1. Preheat oven to 350
2. Put all of the ingredients for the pumpkin sauce into a pot over low to medium heat. You can leave this simmering on the stove until its ready to spread onto the crust.
3. Put the butternut squash in the oven for about 10-15 minutes (you don’t have to do this if you are using fresh butternut squash, I used frozen chopped butternut squash)
4. Meanwhile put the chopped red onion and 7-10 garlic cloves on the stove to caramelize. (put 2 tablespoons of olive oil in a pan over high heat, when the oil starts rippling, lower to medium heat and add in the chopped onion. Occasionally stir around and after about 10-20 minutes they should brown/caramelize)
5. Line and oil baking pan for the crust, set aside.
6. In a large bowl, mix the flour, sea salt, baking soda, sage, thyme and garlic powder.
7. Add the oil, egg and vinegar to the flour mixture, making sure to mix well.
8. Roll the dough into a ball and flatten out on to your baking pan. Make sure to flatten it evenly. Sprinkle sea salt on crust then bake for 7 minutes.
9. Sautee kale over the stove
10. After 7 minutes, take out crust, spread on pumpkin sauce and top with kale, butternut squash, caramelized onions, garlic cloves and pine nuts (and cheese if you want it) and then bake for additional 8 minutes.
11. Remove the pizza from the oven, cut and serve!
12. Enjoy the pumpkin pizza party in your mouth, you can thank me later.