A healthy paleo pumpkin pizza crust recipe using mashed pumpkin, almond flour and psyllium husk. It’s grain free and dairy free, and can be made vegan using a flax egg!
This pumpkin pizza crust is such an easy “crust” to whip up and makes pizza so much gentler on the stomach. Whether you have a tendency to feel bloated after bready things or not, a whole lot of pizza dough can leave a heavy, full feeling. You won’t feel so uncomfortable after this!
There are so many different veggie pizza crust ideas out there now. I love that they’ve become a “thing” because I think that any encouragement to build up your veggie intake is a good thing. You don’t have to be on a gluten free or grain free diet to appreciate a veggie-based pizza crust. It’s just one way of working some extra veg onto your plate!
That said, this paleo pumpkin pizza crust recipe does suit a grain free and dairy free diet, plus it can be made vegan friendly too! Mashed pumpkin combines with almond and coconut flours, with a little psyllium husk to help give a bit of stretch and hold the dough together. By the way, if you can’t find the psyllium husk version, psyllium powder will work too (try 2 tablespoons instead of 3 as it’s finer than the husk).
The trick to getting these paleo pumpkin pizza crusts turning out well is to be generous when you grease up the tray you’ll bake them on. They do have a tendency to be a bit sticky. Also, keep an eye on them in the oven to make sure they’re not burning; I know ovens can vary quite a bit! They’re done when the edges are browned and just a little crispy. That’s one of my favourite things about this recipe. The edges actually go a little crunchy like a typical pizza crust!
(p.s. This dough will make 2 pizza bases of approximately 20-22cm in diameter, or 3 smaller pizzas.)
Paleo Pumpkin Pizza Crust
A healthy paleo pumpkin pizza crust recipe using mashed pumpkin, almond flour and psyllium husk. It's grain free and dairy free, and can be made vegan using a flax egg!
- 1 and 1/2 cups mashed pumpkin - about 350 grams (roast skinless pumpkin chunks until soft, then mash)
- 1/2 cup almond meal - 100 grams
- 1/4 cup coconut flour - 28-30 grams
- 3 tbsp psyllium husk
- 1 egg
- 2 tsp extra virgin olive oil
- 1 tsp dried oregano - OPTIONAL
- 1 tsp garlic powder - OPTIONAL
- salt and pepper to season
- extra extra virgin olive oil for greasing trays
- Preheat your oven to 200˚C.
- Take a large oven tray/trays and line with non-stick baking paper. Rub the paper with a generous splash of olive oil.
- In a large bowl, combine the dry ingredients (almond flour, coconut flour, psyllium, oregano, garlic powder and a pinch of salt and pepper).
- Add the mashed pumpkin and olive oil to the dry ingredient mix. Whisk the egg and add this in too. Then, combine everything together to form your "dough".
- Allow the mixture to sit for 10-15 minutes to allow the psyllium to swell up a little (it gives a bit of stretchiness to the dough).
- Divide the dough into two or three evenly sized portions, and roughly shape each piece into a ball. Then, using your fingers, flatten each out on your oiled tray/s to form pizza bases about 5mm thick, but no thinner. (As noted above, this dough will make 2 pizza bases of approximately 20-22cm in diameter, or 3 smaller pizzas.)
- Bake the crusts for approximately 25-30 minutes or until the crust starts browning and the edges are crispy.
- Remove crusts from the oven, allow to cool slightly, then gently flip the pizza base over. This is so you have a nice, crispy base for your pizza, and then the other side will cook when you return it to the oven with your toppings!
- Top your pizza with whatever you like; I like to start with either tomato puree or some fresh pesto, then build up from there.
*Vegan Option: substitute the egg with a “flax egg” instead i.e. combine 1 tablespoon ground flaxseed and 3 tablespoons water, and leave for 15 minutes until a gel forms, before adding to the recipe in place of the egg.