The carrot pizza is a very tasty, healthy, and simple “fake” pizza without leavening. Visually, it resembles the classic pizza, but naturally, in ingredients, it is completely different and does not intend to replace it. Instead, we can think of carrot pizza as a fun and cheerful way to enjoy this vegetable, or as a healthy and complete dinner saver! So if you are looking for a classic pizza dough, we recommend trying our no-knead pizza recipe, which is prepared in a bowl with a spoon, or the 24-hour rising pizza, digestible and light. But if you like the idea of turning carrots into a different second course, you are in the right place!
Clean the carrots and blend them in a food processor. Pour the chopped carrots into a bowl, add eggs, flour, grated Parmesan, rosemary, and salt. Mix until you get a compact mixture that you pour onto a baking tray lined with parchment paper, giving it a round shape. Bake the carrot pizza for about ten minutes at 392°F, then take it out, top it with tomato sauce, mozzarella, olives, and oil, and bake it again for another 10 minutes.
From this base, you can then top the pizza in many ways, for example, simply with mozzarella, tomato, and basil, or with eggplant parmigiana, with tuna and cherry tomatoes… Every time you can have fun making a different carrot pizza! All that’s left is to get all the ingredients and try it as soon as possible!
Check out also:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare the Carrot Pizza
- 18 oz carrots
- 2 eggs
- 3/4 cup flour (we use oat flour)
- 1/2 cup Parmesan Reggiano DOP
- 3/8 cup tomato sauce
- 4 oz mozzarella
- olives
- dried oregano
- extra virgin olive oil
- salt
- pepper
Tools to prepare the Carrot Pizza
- 1 Food processor
- 1 Bowl
- 1 Spatula
- 1 Baking sheet
- Parchment paper
- 1 Oven
Steps to prepare the Carrot Pizza
Start preparing the carrot pizza by cleaning the carrots, peeling them, and cutting them into pieces. Grate them using a grater or a food processor.
Pour the carrots into a bowl and add the eggs, flour, Parmesan, oregano, and salt.
Mix with a spoon to get a well-combined and compact mixture.
Pour it into a baking pan lined with parchment paper, giving it a round or rectangular shape. Flatten it well so that it has a uniform thickness. Bake in the preheated oven at 392°F for about 10-12 minutes.
Remove the pizza base from the oven and top it as you like. We topped it with tomato sauce already seasoned with salt and oil, diced mozzarella, and olives.
Bake the carrot pizza again for another 5-10 minutes or until the mozzarella is completely melted.
Remove from the oven and serve the carrot pizza hot or warm.
Simo and Cicci recommend
You can store the pizza for 1-2 days in the fridge.
Use well-drained mozzarella. Our advice is to cut it and let it drain for at least 1 hour.
For a gluten-free version, you can use rice or oat flour, or alternatively make the pizza completely without flour.
