Pumpkin Chickpea Pizza

Ingredients

• 300 g shrimp (pre‑cooked, headless, shell removed)
• 1 red chili pepper
• 2 tbsp olive oil
• 500 g pumpkin flesh
• 30 g parmesan (one piece; 30% fat in whole)
• 120 g chickpea flour
• 8 g chia seeds (1 tbsp)
• 1 tsp dried herbs (e.g., rosemary, thyme, oregano)
• 1 egg
• 120 g cherry tomatoes
• 50 g Baby Spinach
• 400 g young zucchini (2 young zucchinis)
• 1 Organic lemon
• 100 g passata
• Salt
• Pepper
• 50 g feta (45% fat in whole)

Instructions

1. 1.

   Rinse and pat dry the shrimp. Halve the chili pepper lengthwise, deseed, wash, and chop. Mix shrimp with chili pieces and olive oil in a shallow dish and marinate for 30 minutes.

2. 2.

   Grate the pumpkin flesh finely and squeeze out excess moisture using a sieve. Grate the parmesan. Combine the pumpkin grating with chickpea flour, chia seeds, parmesan, herbs, and egg in a bowl. Divide the dough into two portions, place each on parchment‑lined baking trays, and flatten into rectangles. Bake the pizza bases in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15–18 minutes until golden.

3. 3.

   Meanwhile wash and quarter the cherry tomatoes. Wash and pat dry the spinach. Clean the zucchini, wash, and slice lengthwise into thin ribbons. Peel the lemon, grate the zest, peel the skin, and cut the lemon into wedges.

4. 4.

   Season the passata with salt and pepper and spread it over the pizza bases. Top half of each base with spinach, zucchini ribbons, tomatoes, and shrimp; lightly season. Sprinkle everything with feta and lemon zest, then bake in the oven for an additional 10 minutes until finished. Remove the pizzas, garnish with remaining spinach, cut into halves, and serve with lemon wedges.