INGREDIENTS:

FOR THE 13" PIZZA BASE

• 500g spelt wholemeal flour

• 7g dry yeast

• 1 tsp stevia

• 180ml warm water

• 1 tbs olive oil

• 1 tsp salt

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FOR THE TOPPING:

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• 2 cups diced pumpkin

• 1 handful of beans

• sauce: made with diced tomatoes, garlic & oregano

• 1/2 cup mozzarella

• mixed herbs and cracked pepper, to taste

• Spinach, for topping once cooked

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Cook the pumpkin and beans in garlic, olive oil and herbs.

METHOD:

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1. In a large mixing bowl combine the stevia, yeast and warm water. Mix and let sit for 5 minutes, allowing for the yeast to proof. 

2. Add olive oil and continue mixing for another 2 minutes.

3. Add the flour to the mixing bowl and switch the head to a kneading hook attachment. Knead for 5 minutes. The dough should start to peel away from the sides and cling to the hook.

4. Lightly flour the surface of your bench. Knead the dough with your hands for a further 5 minutes. 

5. Shape the dough into a ball and place in a lightly greased bowl. Cover loosely with a tea towel and leave in a warm, draught free position for 1 hour or until doubled in size.

6. Pre-heat the oven to 220 degrees and line a large tray with baking paper.

7. When the dough has doubled remove from the dish and knead on the bench for another 5 minutes in a small amount of your flour.

8. Use a rolling pin to roll out your dough. I like my pizza thin so I rolled it out quite wide and then rolled in the edges to make the crust. 

9. Place the pizza on the tray and top with the sauce, pumpkin, beans, mozzarella, cracked pepper and mixed herbs.

10. Cook for approximately 20 minutes or until cheese is golden brown.

11. When removed, top with a handful of spinach.