Name: Pumpkin pizza with kale pesto
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: 1 piece Egg; 0 tsp Celtic sea salt; 1⁄4 Tbsp Coconut oil; 25 g Almond flour; 25 g Arrowroot powder; 250 g Butternut Squash; 1⁄4 tsp Fresh Oregano; 20 g Cashew nuts; 1⁄4 tsp Celtic sea salt; 1 clove Garlic; 1⁄4 piece Lemon (the juice); 5 g Fresh basil; 2 3⁄4 Tbsp Olive oil (extra vierge); 35 g Kale

Nuts

Fruit

Chicken egg

Citrus

Marinka Bil

Blender

Oven

Lunch

Dinner

Paleo

Vegetarian

Sirtfood

For the pumpkin pizza:

For the kale pesto:

Pumpkin pizza with kale pesto

Preheat the oven to 390°F and line a baking sheet with baking paper.

Peel the pumpkin with a peeler, remove the seeds and cut into cubes.

Rub the cubes of pumpkin with coconut oil and place them on the baking sheet. Roast in 20 minutes, then let them cool off for 15 minutes. Leave the oven on.

Puree the squash cubes with the egg, almond flour, arrowroot, oregano and salt until smooth.

Place a new piece of baking paper on the baking sheet and scoop the batter on it. Smooth the batter out with a spatula and form a round circle has the same thickness everywhere. (go for a thickness of approximately ⅕ inch)

Combine all ingredients for the pesto in a blender or food processor and grind into a thick pesto.

Cover the pizza crust with the pesto and add toppings of your choice. Serve immediately.

Pumpkin pizza with kale pesto

Pumpkin pizza with kale pesto

Macros(per serving)

Macros(per serving)

Ingredients

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