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Squash & Broccoli Pizza Base with Green Sauce

Simply blitz the base ingredients in a food processor, bake for 20 mins, add your toppings and you're done! I like to mix up my toppings, so feel free to experiment with whatever you have in the fridge



  • 1 butternut squash (roasted) 
  • 1 1/2 cup rolled oats 
  • 300g raw broccoli 
  • 2 eggs 
  • 1 tsp garlic powder 
  • 1 tsp sea salt 



  • 20g fresh parsley 
  • 20g fresh coriander 
  • 1/3 cup (80ml) 
  • extra virgin olive oil 
  • Juice of 1/2 lemon 
  • 1/3 cup (50g) raw pistachios 
  • 1 small clove garlic 
  • 1 tsp sweetener of choice (i use date paste) 
  • 1/4 tsp sea salt (optional) 



  • 30g kale 
  • 30g tenderstem broccoli (blanched) 
  • Juice of 1/2 lemon 
  • 1 tbsp extra virgin olive oil 
  • 1/3 cup (50g) sunflower seeds 
  • Zest of 1/2 lemon 
  • 1/2 red onion, sliced 
  • 40g feta cheese (optional) 
  • Leftover roasted butternut squash, cubed


  1. Pre-heat the oven to 200°C. Peel and remove the seeds from your butternut squash, then chop it into chunks. Drizzle it with a little olive oil and roast in a baking tray for 20 minutes.

  2. Once cooked, mash half of the roasted chunks, making sure you have enough for 1 cup and save the rest for later. 

  3. In a food processor, blitz the oats finely into a flour, then add the broccoli florets and mix again.

  4. Add the mashed butternut squash, eggs, garlic powder and sea salt to the food processor, then blitz until well combined.

  5. Transfer the mixture to a lined baking tray and form into a pizza base (whatever shape you like!) by flattening the dough with your hands, making the edges slightly higher. Note that the dough will be a lot stickier than a traditional dough, so don’t worry. Bake the dough in the oven for 20 minutes.


  1. While the base is cooking, make your sauce. Simply blitz together all of the ingredients in a food processor or high speed blender.

  2. Prep your kale by tearing the kale leaves into a bowl and adding the lemon juice, olive oil, salt, lemon zest and red onion. Massage all the ingredients together until the kale wilts slightly. 

  3. Once the base has cooked, remove it from the oven and spread the green sauce over the top.

  4. Add the kale mix, blanched broccoli, any leftover over roasted squash, seeds and sprinkle with feta.

  5. Bake for 10 more minutes until the kale is crunchy. Then take out of the oven and enjoy!

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