October is over and I don’t know about you but I am loving pumpkin in November more than ever!! I’m craving all the squashes in baked goods, soups, and PIZZA!!! Banza truly outdid themselves with their new pizza crust. Since I stick to a gluten-free diet (not by choice) I’m always looking for alternatives for breads, pastas, and of course pizzas.
I like to think of crust as a flatbread, to me a pizza is usually just sauce, cheese, and the usual toppings. When I think flatbread I get so much more creative with what I can top the crust with. If you’ve been following me on Instagram these past few months you’ve probably seen me gushing over my weekend pumpkin shakshuka – if you haven’t, then follow along @LifeEditNutrition. After winning a Banza giveaway I decided to host pizza night with a few of my close friends. The girls opted for the roasted veggie Banza Pizza and let me get creative with a plain crust. It was clear that my weekend breakfast was getting a makeover as pizza! The girls loved it! I’m obsessed and drooling as I’m typing up the recipe.
PrintPumpkin Shakshuka BANZA Pizza – GF, V
- Total Time: 17 minutes
- Diet: Gluten Free
Description
Shakshuka channeling all the autumn flavors on a doughy yet lightly crunchy pizza crust
Ingredients
- 2 tbsp Otomot Essential Sauce
- 2 tbsp Trader Joe’s Harvest Salsa
- 2 tbsp pumpkin puree
- 3 whole eggs
- 1 Frozen Banza Plain Crust
- Trader Joe’s Honey Goat Cheese
- Chives
Instructions
- Pre-heat oven to 400F.
- Remove packaging from pizza crust and place crust on baking rack.
- Combine Otomat sauce, harvest salsa and pumpkin puree then spread on your pizza crust.
- With the sauce create three nest on the crust and crack an egg into each nest.
- Crumble goat cheese, sprinkle chives and chili powder.
- Bake for 12-14 minutes.
- Slice and enjoy!
- Prep Time: 5
- Cook Time: 12
- Category: Dinner
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