Place cubed pumpkin and sliced fennel on a baking tray and drizzle over melted coconut oil.
Place in oven and roast for 15-20 minutes or until pumpkin is just tender and fennel is lightly golden. Remove from oven and set aside.
Whilst the veggies are roasting, begin dough.
Base Dough
Sprinkle a little of your flour over a regular sized round pizza tray. Set aside.
In a large mixing bowl, add flour, garlic powder, dried mixed herbs, yeast and salt. Mix well to combine.
To the flour mixture, add oil, egg and warm water.
Stir mixture with a wooden spoon until well combined. It will form a soft dough. Use your hands to pick up the mixture and form the dough.
Place dough onto prepared pizza tray, gently and evenly press it out into a large circle using your hands. You may also use a spoon dipped in water to help spread out the dough. The thinner you press your dough out the better because it will rise in the oven.
Place in oven for 20-22 minutes or until it’s lightly golden all over and slightly cracked in the middle.
Remove from oven and using a metal spatula, gently lift dough off the tray to make sure it hasn’t stuck, place back on tray.
Toppings
Decorate with whole spring onion stalks, you may trim the bottoms and top you if prefer.
Top with roasted pumpkin and fennel.
Drizzle over a little extra virgin olive oil.
Place back in oven and cook for a further 10-12 minutes or until spring onion has browned and flat bread is heated through.
Top with crumbled feta and sorrel leaves. Drizzle over a generous amount of the extra virgin olive oil, as this will be your dressing.