Cook the squash in salted water (with the lid on) for approx. 30 mins. Drain the squash well, leave to cool, mash into a puree. Combine the yeast and water, add to the squash along with the flour, salt and turmeric, work into a soft, smooth dough. Shape the dough into a ball, place in a bowl, cover with a towel. Leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
To bake the squash base
On a lightly floured surface, roll out the dough into a rectangle, place on a baking tray lined with baking paper.
Bake for approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove and allow to cool slightly.
Using a blender, puree the avocados with all the other ingredients up to and including the pepper. Spread the topping over the squash base.
Garnish the pizza with rocket and figs, serve immediately.