Summary

Ingredients

• 1 package pizza dough, vegan (Lizza dough plate, low carb, gluten-free)
• olive oil
• 0.5 ½ small Hokkaido pumpkin (se)
• 1 small onion (s), red
• 0.5 stick ½ leek
• 1 large carrot (s)
• 1 teaspoon salt
• 0.25 teaspoon ¼ pepper
• 3 pinches nutmeg, grated
• oil
• 125 g soy quark (quark alternative)
• 1 teaspoon mustard
• salt and pepper
• Nutmeg

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Instructions

1. Wash the vegetables and remove the seeds from the pumpkin. Peel the onion and cut into fine strips. Cut the remaining vegetables into 4 - 5 cm long pieces or the pumpkin into small pieces and grate them in a food processor or by hand.
2. Heat the frying oil in a pan and fry the vegetables for about 15 minutes, until they are cooked and season with the spices.
3. Preheat the oven to 200 ° C, prick the dough with a fork and brush with olive oil and prebake for 8 minutes.
4. Meanwhile mix the soy quark with the mustard and the spices.
5. Brush the pre-baked dough with the soy quark, place the vegetables on top and bake for another 15 minutes.