Healthy and restorative Vegan Pizza recipe for Spring

It’s pizza but not as you know it!

Recipe by Maria dell’Aquila, Owner at Lamezia Fresh Pasta & Pizza, Islington, London.

“We serve this pizza in my restaurant where it literally flies out of the pizza oven! It’s especially good during those winter months when vitamins and minerals can be in short supply. The turmeric base is not only packed with anti-inflammatories and antioxidants but it lends a gorgeous golden hue to the crust. I find butternut squash sauce makes a satisfying change from tomato, is high in fibre and vitamins A,C & E. Topped off with a rainbow of griddled vegetables, this is a sure fire way to satisfy your carb cravings and Keep your immune system in good shape.

Even though I’m Italian I still like to experiment with the classics. As a mum of two under two! I am committed to providing my customers with the same nutritionally packed foods I would serve my family. Maybe that’s how we were recognised this year by Olive Magazine as “Most progressive Italian in the British Isles,”

Enjoy! Love Maria x



For the sourdough pizza base

  • 1000ml lukewarm water
  • 100g plain flour
  • 100g turmeric flour
  • 5g salt
  • 1g yeast
  • 1 Tablespoon olive oil

For the butternut squash base

  • 2 tablespoons boiled and pureed butternut squash

For the toppings

  • Thinly sliced and lightly griddled vegetables such as aubergines, courgettes, red and green peppers


  • Pre-heat your oven to 250 degrees
  • Measure 1000 ml water in a jug and pour in the yeast and salt stirring gently until smooth.
  • Add the plain flour then the turmeric flour and knead until smooth.
  • Shape into a dough ball.Place the dough ball in a mixing bowl. Damp with a drizzle of olive oil.
  • Cover the bowl with a towel. Let the dough rise for at least 3-4 hours in a warm, draft-free location.
  • Transfer the dough to lightly floured work surface.
  • Stretch then flatten your pizza bases. Roll into two 12 "pizzas.
  • Place the bases on some foil / grease-proof paper ready to top.
  • Spread a generous layer of butternut squash over the surface of each pizza and top with a selection of your favourite griddled vegetables
  • Lightly brush some oil and place in the oven for 20 minutes. Depending on the oven type.

Instagram: @Lamezia_Islington

Facebook: Lamezia Pizzeria

Twitter: @lameziaI


Address: 165 Holloway Road, Islington N7 8LX

We use cookies to give you the best user experience on our website. Please let us know if you accept our use of cookies.

Learn More

Your Privacy

When you visit any web site, it may store or retrieve information on your browser, mostly in the form of cookies. We mainly use this information to ensure the site works as you expect it to, and to learn how we can improve the experience in the future. The information does not usually directly identify you, but it can give you a more personalised web experience.
Because we respect your right to privacy, you can choose not to allow some types of cookies. Click on the different category headings to find out more and change permissions. However, blocking some types of cookies may prevent certain site functionality from working as expected 

Functional cookies


These cookies let you use the website and are required for the website to function as expected.

These cookies are required

Tracking cookies

Anonymous cookies that help us understand the performance of our website and how we can improve the website experience for our users. Some of these may be set by third parties we trust, such as Google Analytics.

They may also be used to personalise your experience on our website by remembering your preferences and settings.

Marketing cookies

These cookies are used to improve and personalise your experience with our brands. We may use these cookies to show adverts for our products, or measure the performance of our adverts.