We all LOVE pizza right? This recipe will give you an excuse to eat it more often…Yay! This is also an easier and faster alternative to a cauliflower crust as you don’t have to cook the carrots (as you do the cauliflower) before you make the “dough”. It’s gluten free (can be made vegan) and packed with veggies but still has that “pizza” feel without being naughty…even though naughty is good sometimes!
This one is covered in pesto, queso fresco (that’s what I had in the fridge) and fresh cherry tomatoes.
This one is with tomato sauce, Greek feta, sun dried tomatoes and Cuban oregano…YUMMM!!!
Pizza with Carrot Crust
For the crust~
3-1/2 cups chopped carrots, unpeeled
1 cup sliced almonds
4 large cloves garlic
3 Tablespoons olive oil, divided
A good pinch of salt
3 large farm fresh eggs
Optional toppings~
1 cup of your favorite tomato sauce or pesto
1/2-1 cup any cheese such as mozzarella, feta or goat cheese
Sliced cherry tomatoes or sun dried tomatoes as needed
Kalamata olives or capers
Sauteed mushrooms or spinach
Chopped fresh basil or oregano
Serves 4-8
Preheat the oven to 425 degrees. Place carrots, almonds, garlic, 2 tablespoons of the oil and salt in a food processor fitted with the metal “S” blade. Pulse until well broken down and very fine- like the consistency of rice. Remove the lid a few times and scraping down the sides. Add the egg and pulse again until combined. Consistency should be moist but not too loose.
Line 2 baking sheets with a silicone mat or parchment paper and lightly oil with the remaining tablespoon olive oil. Divide the mixture in half. Press each half down on the baking sheet into a round and flat pizza shape about 1/4 inch thick (do not make too thin or it will break). Bake for 25-30 minutes or until the edges are beginning to brown.
Remove from oven and allow to cool slightly. Using a flat spatula loosen the crust from the parchment all the way around. Top evenly with desired sauce and toppings and return to oven for 6-8 more minutes. Cut and serve!
Tips & Notes~
For a crunchier texture- add 1/2-3/4 cup shredded parmesan cheese to the carrot mixture. You will want to decrease the salt however.
To make it Vegan- try substituting “flax eggs” for the farm eggs.
3 Tablespoons water + 1 Tablespoon ground flax = 1 egg
