Buckwheat pizza with a pumpkin and thyme puree, roast parsnips,pepper, avocado and cottage cheese

For the Base:

1 cup buckwheat
1 tsp baking powder
Small bunch parsley
1 tbsp EVOO
7g dried yeast
170 ml warm water
Salt and pepper to taste

What to do:

• Add the buckwheat in a food processor and blend until a flour like consistency
• Add all other ingredients except water and mix in food processor
• Remove ingredients and place into a bowl and add water and mix
• Remove from bowl and divide into two
• Dust with flour and roll out into a circle

For the pumpkin puree:

200g pumpkin
150ml water
Sprig of thyme
Salt and pepper to taste
Vegetable stock - half a cube

What to do:

• Dice up pumpkin and add to a pan with all other ingredients and simmer for 25 minutes
• Remove and puree using food processor, blender or hand mixer
• Spread onto the buckwheat base

For the topping:

Cottege cheese
1 avocado
3 small parsnips
1 yellow pepper
Sundried tomatoes

What to do:

• Roast parsnips for 15 mins
• Chop up all other ingredients and add to base of the pizza
• Top with fresh basil to finish
• Place the pizza in the oven on 180 for around 20 mins and you're done!