Carrot pizza
5
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
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