Pumpkin and chickpea pizza with prawns

This gluten-free pizza recipe will satisfy your cravings while also being a little bit fancy. Delicious prawns on a pumpkin and chickpea pizza base is all you need to create the dinner of your dreams.

• 1 fresh long red chilli, deseeded, finely chopped
• 1 teaspoon extra virgin olive oil
• 250g peeled green prawns, tails intact
• 500g peeled pumpkin, finely grated
• 120g (1 cup) chickpea (besan) flour
• 1 tablespoon chia seeds
• 2 tablespoons finely grated parmesan
• 1 teaspoon dried oregano leaves
• 1 egg
• 80ml (1/3 cup) tomato passata
• 100g baby spinach leaves
• 1 zucchini, peeled into ribbons
• 150g grape tomatoes, halved
• 30g creamy feta, crumbled
• 1 teaspoon finely grated lemon rind
• Lemon wedges, to serve

Energy 1397kJ	Fat saturated 3.00g
Fat Total 10.00g	Carbohydrate sugars g
Carbohydrate Total 28.00g	Dietary Fibre 10.00g
Protein 28.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Combine chilli and oil in a shallow glass or ceramic dish. Add prawns. Stir to coat. Cover. Place in fridge for 20 minutes to marinate.

2. Step 2

   Meanwhile, place the pumpkin in a sieve. Squeeze to remove excess liquid. Combine the pumpkin, chickpea flour, chia seeds, parmesan, oregano and egg in a large bowl.

3. Step 3

   Spread pumpkin mixture into 2 rectangles (about 20 x 24cm) on the prepared trays. Bake for 15 minutes or until golden and set.

4. Step 4

   Spread the pumpkin bases with passata. Top with half the spinach leaves, then the zucchini, tomato and prawns. Sprinkle with feta and rind. Bake for 10 minutes or until the prawns are cooked through. Top with the remaining spinach and serve with lemon.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.