serves 4 I prep time = 15 minutes I cooking = 40 minutes  


  • 2 x wholemeal thin pizza bases  
  • 500g butternut pumpkin, deseeded, cut into 3cm cubes (anti-inflammatory ingredient) 
  • 1 small eggplant, sliced thinly  
  • 200g white cup mushrooms, sliced (anti-inflammatory ingredient) 
  • 1 yellow capsicum, deseeded, sliced thinly  
  • ½ cup pitted kalamata olives, roughly chopped 
  • ½ cup sun-dried tomatoes (anti-inflammatory ingredient) 
  • 1 red onion, sliced thinly 
  • ½ cup passata  
  • 1 tablespoon Extra Virgin Olive Oil 
  • ¾ cup grated mozzarella cheese 
  • 1 cup rocket leaves, as garnish  


  1. Preheat oven to 200°C (180°C fan-forced). Line baking tray with non-stick baking paper. 

  2. Place chopped pumpkin on baking tray. Drizzle olive oil over the top. Roast for 15 - 20 minutes or until golden brown.  

  3. Lay the wholemeal pizza bases on a flat surface. Spread passata evenly across the top, using the back of a spoon.  

  4. Top the pizzas evenly with roasted pumpkin, eggplant, mushrooms, capsicum, olives, sun-dried tomatoes and onion. Sprinkle cheese over the top. Place pizzas in preheated oven on the wire racks and bake for 15 - 20 minutes or until cheese is melted and golden on top. Serve with side salad.

Tip: Placing the pizzas directly onto the wire racks helps the bases to crisp up.  


Nutritional Information  

per serve  


 1994 kJ  

(474 cal)  

Total Fat  


Saturated Fat  











15 g  


Previous Article Next Article