The pumpkin flatbread is a yeast-free focaccia, thin, crunchy on the outside, and soft inside, a simple recipe perfect to serve as an appetizer or with a drink: try it with the non-alcoholic spritz or the non-alcoholic pineapple aperitif. I had some cooked pumpkin pulp and used it for my pumpkin flatbread, but if you want to save time and avoid cooking the pumpkin, just grate it with a large-hole grater and then add it to the dough.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 5.3 oz cooked pumpkin pulp
- 1 egg
- 1 1/4 cups water
- 1 1/2 cups flour
- 2 tbsp extra virgin olive oil
- 1 oz grated Parmesan cheese
- 1 pinch salt
Tools
- 1 KitchenAid Artisan Mixer
- 1 Bowl
- 1 Hand Whisk
- 1 Large-Hole Grater
- 1 Baking Tray 14 x 10 inches
Steps
For the recipe, I used the same quantities as the zucchini and speck flatbread.
To cook the pumpkin and obtain the pulp, you can find all the instructions in the article “How to cook pumpkin” or ” Bake a whole pumpkin in the oven“. In the bowl of the mixer (or in a bowl and with a hand whisk), mix water with oil and egg. Add the flour and mix well to obtain a smooth, lump-free batter. Add the grated Parmesan cheese, a pinch of salt, and the mashed pumpkin pulp. Grease a baking tray well (if using parchment paper, you will still need to add the oil) and pour in the prepared mixture. Bake in a preheated oven at 392°F for 30/35 minutes: it should be nicely golden.
Cut the flatbread into small rectangles and serve. It is excellent hot or warm: the zucchini inside will give the flatbread a creamy texture. But it’s not bad even enjoyed cold.
Notes
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