1/2 cup pumpkin puree
1/2 cup egg whites
1/8 cup chickpea flour (you could sub this with oat flour or buckwheat)
1/8 cup pea protein (I do think it’s optional but it added a nice extra flavor dimension)
1 tablespoon ground almonds
2 tablespoons nutritional yeast (optional but, again, it added a great uhmph factor)
2 tablespoons oat flour (you could just ground some oats instead though)
1 teaspoon sea salt
2 teaspoons dried basil
2 teaspoons dried oregano
Blended together and baked on a nonstick cookie tray at 150 C (302 F) for ~ 35 minutes (basically, until golden and cooked throughout).
Two individual-sized pizza bases came out of the above mix (~ 7 inches in diameter). I let them cool and proceeded to top each one with 2 tablespoons of cheddar + 2 tablespoons of tomato pure +2 tablespoons of cottage cheese + 2 teaspoons of dried thyme + 2 teaspoons of dried basil + 2 teaspoons of olive oil (which I drizzled around the pizza, on the edges, so it’d crunch-crunch in style). Result? Yummmm!
Macros per pizza base (out of 2), without toppings because, really, you can add whatever you want on top (e.g. like a whole bunch of low/er fat cheese, mushrooms, sundried tomatoes, spinach, etc, etc, etc):
18g carb (4.5g sugars/6g fiber)
3.6g fat (0.3g sat)