After a chat with a friend about food substitutes for a particular tomato-sensitive child who “loves” pizza, I decided to solidify a recipe he and others could love.
Introducing a tomato-free pumpkin based pizza sauce (or dip..or anything sauce). My taste buds are still singing after eating this deliciousness on this coconut-flour, Paleo, and vegan crust!
It really only takes the 10 minutes of simmer time to make, plus a moment or two to fling all the ingredients into the pot. If you’re in a hurry, the simmer time is optional. I’d recommend it, though, since it solidifies the flavors and makes the pumpkin a tad less runny.
If you’re a brave substitutions investigator, put this sauce to the test and let me know what happens!
| Prep Time | 1 minute |
| Cook Time | 10 minutes |
| Servings |
cup
|
- 1 cup pumpkin puree
- 1/4 tsp garlic powder
- 1/2 tsp oregano powder
- 1/2 tsp dried thyme
- 1 tsp dried basil
- 1 pinch salt or to taste
- 1 pinch pepper or to taste
- 1 pinch rosemary
- 1 pinch onion powder/flakes
- 1 pinch red pepper flakes optional
Ingredients
|
|
- put everything in a small sauce pan and simmer for about 10 minutes
Try 2 TBSP on this coconut-flour pizza crust!
