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Butternut Squash Pizza


  • Makes 1 pizza (8 slices)

    For the crust
  • 125ml water
  • 1 1/2 tsp active yeast
  • 2 tsp sugar
  • 100g Unflavoured & Unsweetened Huel Powder
  • 95g bread flour
  • 1/3 tsp salt
  • 2 tsp extra virgin olive oil
  • 2-3 tbsp bread flour for dusting
  • For the tomato sauce
  • 5 tbsp passata
  • For the topping
  • vegan mozzarella
  • seasonal roasted vegetables (we used butternut squash)
  • rocket


  • For the crust - in a bowl, add warm water, yeast and sugar. Mix well and set aside for around 10 minutes until the yeast is activated (it should go slightly frothy).
  • Add in the Huel, flour, salt, and olive oil and mix until smooth.
  • Cover the bowl with a damp towel (this is so the dough doesn’t dry out) and let it sit in a warm place for about an hour until double in size.
  • Turn the dough out and knead for 2-3 minutes until smooth and shape into a circle.
  • Assemble the pizza - preheat oven to 180C.
  • Top the pizza base with the tomato sauce, vegan mozzarella, and roasted vegetables.
  • Bake for around 15 minutes, or until the base is crisp and the cheese has melted.
  • Once baked, top with rocket and enjoy!

    Nutrition (per portion)

    kcal 175
    g %TE
    % fat 12 63
    % protein 6 14
    % carbs 20 45
    of which sugars 2 5

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