Carrot Crust Pizza (V)

Food

Carrot Crust Pizza (V)

 This one is a keeper! I made a broccoli crust pizza before this (I will post later), and I found this one to be a better consistency! I realize that cauliflower is best for texture of a crust, but this is definitely a great alternative if you don’t have cauliflower! This was so good I made another one later during the day!

Here’s the recipe:

Carrot Crust Pizza

Equipment:

  • blender/food processor
  • frying pan
  • spatula

Ingredients(makes 2 small pizzas):

     Crust:

  • 3 medium sized carrots
  • 2 flax “eggs”(or any egg replacer)
  • 1 tsp oregano
  • 2 tsp basil
  • 1/2 cup nutritional yeast or flour of your choice
  • 1 garlic clove, minced
  • 1tsp salt
  • 1 tsp pepper
  • 1 tbsp EVOO 
  • Note: Add any herbs you’d like!
      Toppings:
  • 3 medium sized mushrooms
  • 1 garlic clove, minced
  • pasta sauce or tomato sauce
  • handful of spinach, chopped
  • vegan sour cream
  • Note :Add any other topping you’d like, mix it up! 🙂

      Method:

  1. Turn on frying pan (preferably non stick) medium-high heat and cook olive oil with carrots. After 1-2 minutes, add salt, pepper, oregano, basil and cook until fairly soft. 
  2. Blend carrots into a blender or food processor until finely smooth. Place into bowl.
  3. Add nutritional yeast & egg replacer and fold into the finely smooth carrots. If you feel the texture is not thick enough, add more nutritional yeast or any type of flour. 
  4. Roll the mixture into a ball and saran wrap it or cover bowl and place in the fridge for 1 hour.
  5. Once ready to bake, take out of fridge and place on parchment paper. Set oven at 405 degrees and bake for 10 minutes.
  6. Take the crust out the oven and add the toppings. Bake for another 10-15 minutes or until the edges of the crust are fairly crispy. 
  7. Once done, let it sit for 5 minutes and serve!
  8. Enjoy 🙂

About the author
Unapologetic food lover and photographer.

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