A naturally sweet baked pumpkin pizza with a whole-grain spelt crust and a soft, honey-sweetened pumpkin topping with cardamom. Comforting, mildly sweet, and perfect as a dessert-style pizza or special treat.

Yield: 1 large baking-sheet pizza (8–16 pieces) | Prep: about 30 min | Freeze: yes | Total: about 60 min

Ingredients

Pizza Dough

• 5 dl (2 cups) whole-grain spelt flour
• 2 dl (0.85 cup) almonds
• 2 dl (0.85 cup) water
• 1 tsp salt

Filling

• 1 kg (2.2 lb) green pumpkin
• 3 dl (1.25 cups) water
• 150 g (5.3 oz / about 1/2 cup) honey
• 0.5 tsp ground cardamom
• 3 tsp psyllium husk powder, or 2 tbsp psyllium husk flakes

Instructions

Pizza Dough

1. Preheat the oven to 200°C (390°F) with the convection fan on.
2. Finely grind the almonds in a blender or coffee grinder.
3. In a bowl, combine the spelt flour, ground almonds, salt, and water; mix into a dough.
4. Roll the dough into a rectangle and place it on a baking sheet lined with parchment paper.
5. Prick the dough with a fork to release air during baking.
6. Bake for about 10 minutes, then remove from the oven.

Filling

1. Dice the pumpkin, leaving the peel on for extra flavor.
2. Place the pumpkin and water in a pot.
3. Boil over medium heat, stirring occasionally, until the pumpkin is very soft.
4. Remove from heat.
5. Mash the pumpkin with a potato masher.
6. Stir in the honey and cardamom until evenly incorporated.
7. Add the psyllium husk and mix well until the filling thickens.
8. Set aside.

Assembly

1. Preheat the oven again to 200°C (390°F), convection fan setting.
2. Spread the pumpkin filling evenly over the pre-baked pizza crust.
3. Bake for about 20 minutes, until lightly golden.
4. Let cool slightly before slicing and serving.

Tips & Variations

• Serve warm or fully cooled for a firmer texture.
• Top with coconut cream before serving.
• To save time, start the filling first; while the pumpkin is boiling, prepare the dough for the crust.