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Cooking From Scratch: Squash, Apple & Paneer Wheat-Free Pizza!

This weeks Cooking From Scratch recipe is pizza; with a twist! This is a no wheat, no yeast, no tomato pizza… does that sounds lacking? Well don’t worry: I can assure you that this is a super deluxe, indulgent pizza.
Spelt replaces wheat, baking powder replaces yeast and butternut squash replaces tomato. And since I was already experimenting, I decided to replace the traditional pineapple on pizza with… apple. Which is actually not so weird as it may sound – after all, apple and cheese is a common snack and having made it on a pizza I can now see why.
Finally, to add an indulgent air to the pizza I used avocado and homemade curd cheese. I will be sharing my cheese recipe next week: in the meantime you could use any kind of mild cheese such as feta or ricotta.
This pizza is like no pizza you would buy on a supermarket shelf, and that’s the beauty of home cooking. You can experiment, try different flavours, ingredients and colours. It’s like being an artist with food.
Rolling pins at the ready… Here we go!

INGREDIENTS

1/2 courgette
1/2 bell pepper
1/2 apple
1/4 avocado
16 black olives
Capers (to taste)
1/2 butternut squash
Curd/feta/ricotta
Cheddar cheese
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp asafoetida
1 tbsp italian herbs
1/2 tsp black pepper
1 1/2 cups spelt flour
1 tsp baking powder
1 tsp bicarbonate soda
1/2 tsp salt
1 tbsp olive oil
3/4 cup water
METHOD
Peel and cube the squash
Steam for 15 minutes until soft
Mash the steamed squash into a thick, chunky sauce and set aside
Chop the vegetables and grate the cheddar cheese
Now all your toppings are prepared it’s time to make the dough:
Put flour, baking powder, bicarbonate soda and salt into a large mixing bowl
Add water and mix until a rough dough forms
Add the olive oil and mix in until dough is well combined
Remove the dough and knead for a couple of minutes on a well floured surface
Roll out dough and put onto greased tray
Spread on the butternut squash sauce
Sprinkle on paprika, salt, asafoetida, italian herbs and black pepper
Then add the cheddar cheese
Add vegetables, olives and capers (excluding avocado, this will be added on after baking*)
Finally crumble paneer/curd/feta on top of the apple slices
Bake in preheated oven for 20-30 minutes
Finally, place avocado slices onto the cooked pizza
* If you wish, you could bake the avocado on the pizza rather than adding it after but I have read that cooking it takes away it’s goodness, I also prefer the texture when it is raw.
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I hope you have fun with this recipe: remember, variety is the spice of life so once you’ve made this pizza, experiment!
I’ll be back next week with another Cooking From Scratch recipe.
Please get in touch with any pizza-related tips & recommendations or any ideas on what you want to see me cook from scratch: you name it I’ll cook it!
You can check out the recipe and Cooking From Scratch playlist on our YouTube channel – don’t forget to subscribe!
Can’t wait to see you next week.
Hema x

2 thoughts on “Cooking From Scratch: Squash, Apple & Paneer Wheat-Free Pizza!

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