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Photo of Carrot pizza by WW

Carrot pizza

5 - 6
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
You’ve heard of carrot cake, but here’s a light and crispy carrot pizza base.



500 g, chopped


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


2 medium, cut into wedges

Dried oregano

¼ tsp

Fresh basil

½ cup(s), torn

Baby spinach leaves

80 g

Balsamic vinegar

1 tsp

Olive oil

1 tsp


  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.


TIP: You can use capsicum instead of tomatoes.