400g (about 2 cups) butternut pumpkin, grated
80g rice flour
2 eggs, lightly beaten
1 tbsp thyme, leaves picked
Salt and pepper
1 tbsp olive oil
2 brown onions, thinly sliced
1 tbsp balsamic vinegar
1 tsp fresh thyme or rosemary sprigs
1 tbsp capers, drained
80g feta cheese, crumbled
Preheat oven to 180°C. Line a round baking tray with baking paper.
Coat a nonstick pan with olive oil on medium-low heat and add sliced onions and a pinch of salt. Cook for about 10 minutes until soft and caramelised, stirring occasionally. Stir through 1 tbsp balsamic vinegar at the end and cook for 1 minute further. Remove from the heat.
Add the grated pumpkin to a large bowl with the flour, eggs, thyme, salt and pepper. Stir to combine then spread over the lined baking tray. Cover completely to about 2cm thickness.
Bake in the oven for 20 minutes or until golden.
Remove the pizza base from the oven and top with caramelised onions, capers, feta and herbs. Place under the grill for 5 minutes or until the cheese melts. Cut into slices and serve.