Pumpkin Pizza Dough

October 17, 2013

This pumpkin pizza dough is a great way to use up leftover fresh or canned pumpkin puree, and it’s a great way to add a healthy vitamin boost into your pizza dough.

Ingredients

3 1/2 cups organic all-purpose flour
2 teaspoons agave
1 package instant dry yeast
2 teaspoons kosher salt
1 cup water, 110 degrees F
1 cup canned or fresh pumpkin puree, (not pumpkin pie filling)
2 tablespoons olive oil, plus 2 teaspoons

Combine the flour and salt in a eletric mixing bowl. Divide your warm water in half. Add the yeast and sugar to 1/2 cup of water. Allow the yeast to sit & activate for 2-3 minutes. Add in the olive oil...
See the full directions on my site

Nutritions

Calories
509

Sodium
3550mg
147% DV

Fat
414g
637% DV

Protein
138g
276% DV

Carbs
162g
55% DV

Fiber
138g
555% DV