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Butternut Squash Pizza
Ingredients
- Makes 1 pizza (8 slices)
For the crust - 125ml water
- 1 1/2 tsp active yeast
- 2 tsp sugar
- 100g Unflavoured & Unsweetened Huel Powder
- 95g bread flour
- 1/3 tsp salt
- 2 tsp extra virgin olive oil
- 2-3 tbsp bread flour for dusting
- For the tomato sauce
- 5 tbsp passata
- For the topping
- vegan mozzarella
- seasonal roasted vegetables (we used butternut squash)
- rocket
Instructions
- For the crust - in a bowl, add warm water, yeast and sugar. Mix well and set aside for around 10 minutes until the yeast is activated (it should go slightly frothy).
- Add in the Huel, flour, salt, and olive oil and mix until smooth.
- Cover the bowl with a damp towel (this is so the dough doesn’t dry out) and let it sit in a warm place for about an hour until double in size.
- Turn the dough out and knead for 2-3 minutes until smooth and shape into a circle.
- Assemble the pizza - preheat oven to 180C.
- Top the pizza base with the tomato sauce, vegan mozzarella, and roasted vegetables.
- Bake for around 15 minutes, or until the base is crisp and the cheese has melted.
- Once baked, top with rocket and enjoy!
Nutrition (per portion)
kcal 175 g %TE % fat 12 63 % protein 6 14 % carbs 20 45 of which sugars 2 5
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