You’ve heard of carrot cake, but here’s a light and crispy carrot pizza base.
500 g, chopped
2 medium, lightly beaten
30 g, (1/3 cup)
Extra light cheddar cheese
1 cup(s), grated, (120g)
Prosciutto fat trimmed
64 g, (buy 80g) fat trimmed, torn
1 medium, thinly sliced
2 medium, cut into wedges
½ cup(s), torn
Baby spinach leaves
- 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.
- 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.
- 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.
- Combine spinach, vinegar and oil in a large bowl. Serve with carrot pizza.
TIP: You can use capsicum instead of tomatoes.