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Pumpkin and chickpea pizza with prawns
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulge in a gourmet gluten-free pizza topped with succulent prawns on a unique pumpkin and chickpea crust for a fancy and satisfying meal.
Ingredients:
  • 1 fresh long red chilli, deseeded, finely chopped
  • 4.60 gm extra virgin olive oil
  • 250g peeled green prawns, tails intact
  • 500g peeled pumpkin, finely grated
  • 120g (1 cup) chickpea (besan) flour
  • 20.00 ml chia seeds
  • 40.00 ml finely grated parmesan
  • 1 tsp dried oregano leaves
  • 80ml (1/3 cup) Mutti Tomato Passata
  • 100g baby spinach leaves
  • 1 zucchini, peeled into ribbons
  • 150g grape tomatoes, halved
  • 30g creamy feta, crumbled
  • 1 tsp finely grated lemon rind
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line 2 baking trays with baking paper. In a shallow glass or ceramic dish, mix chilli and oil. Add prawns, coating them by stirring. Cover and refrigerate for 20 minutes to marinate.
  • Drain the pumpkin and give it a gentle squeeze to remove any excess liquid, then mix it with chickpea flour, chia seeds, parmesan, oregano, and egg in a large bowl.
  • Evenly distribute the pumpkin mixture onto 2 rectangles (approximately 20 x 24cm) on the trays. Bake until golden and set, about 15 minutes.
  • Spread the pumpkin bases with smooth passata, layer with half of the vibrant spinach leaves, followed by the slices of zucchini, juicy tomato chunks, and succulent prawns. Sprinkle generously with crumbled feta and lemon zest. Bake for 10 minutes or until the prawns are perfectly cooked. Finish by topping with the remaining fresh spinach and serve with a squeeze of zesty lemon.

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