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Carrot pizza

Carrot pizza

5
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate
You’ve heard of carrot cake, but here’s a light and crispy carrot pizza base.

Ingredients

Carrot(s)

500 g, chopped

Egg(s)

2 medium, lightly beaten

Quinoa flakes

30 g, (1/3 cup)

Extra light cheddar cheese

1 cup(s), grated, (120g)

Tomato paste

2 tbs

Prosciutto fat trimmed

64 g, (buy 80g) fat trimmed, torn

Red onion

1 medium, thinly sliced

Tomato(es)

2 medium, cut into wedges

Dried oregano

¼ tsp

Fresh basil

½ cup(s), torn

Baby spinach

80 g

Balsamic vinegar

1 tsp

Olive oil

1 tsp

Instructions

  1. Preheat oven to 200°C. Using a food processor, process the carrots until fine. Press the carrot into a sieve, squeeze out as much liquid as possible. You should have 2 cups of carrot. Combine the carrot, eggs, quinoa and half the cheese in a medium bowl. Season with salt and pepper.
  2. Line 2 baking trays with baking paper. Divide the carrot mixture into 4 portions. Spread each portion into a 14cm round on the trays. Bake for 15 minutes or until set.
  3. Spread pizza bases with the tomato paste. Top with the remaining cheese, prosciutto, onion, tomato and oregano. Bake until the cheese has melted. Sprinkle with the basil leaves.
  4. Combine spinach, vinegar and oil in a large bowl. Serve with carrot pizza.

Notes

TIP: You can use capsicum instead of tomatoes.

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