Vegan and Gluten Free Carrot Crust Pizza

I was sitting at home one Saturday night craving a cauliflower pizza, but I had two problems:

  1. I had no cauliflower.
  2. Quarantine is on so I shouldn’t be running to the store just for a little cauliflower.

Quite the dilemma. BUT, then I remembered I always have a giant bag of carrots on hand (because of my carrot noodle addiction) so I thought “if you can turn cauliflower into pizza, you can for sure turn carrots into pizza.”

Now that I had my inspiration, I was off to work trying to craft this magical new concept for pizza with mediocre hopes that it would actually turn out. It really wasn’t much different than making any other vegetable crusted pizza, but for some reason I was concerned. Maybe it was the orange. IDK.

Anyways, I think it’s safe to say that I 1,000,000 percent proved myself SO WRONG because this crust was HEAVENLY. It was perfect. I inhaled it. I seriously expected to have to remake it like 100 times before it turned out but nope, this one was meant to be. And let me tell you, I think carrot crust is the new cauli crust. It’s my absolute fave veggie crust I’ve had to date, and I feel like I’ve tried ’em all at this point. So give it a go! Your taste buds will thank you.

Vegan and Gluten Free Carrot Crust Pizza

  • Servings: 1 Pizza
  • Difficulty: easy
  • Print

Ingredients

    Crust:

  • 2 Tbsp ground flax + 6 Tbsp water
  • 5 large carrots, peeled and coarsely chopped
  • 1/3 cup gluten free flour (I use Bob’s Red Mill 1:1 Blend)
  • 1/3 cup Dairy Free shredded mozzarella and parmesan cheese blend (just fill a measuring cup half with mozzarella and half with the parm)
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • pinch of salt
  • Toppings:

  • Shredded chicken
  • Bailey’s Best Dairy Free Pesto
  • Dairy free mozzarella
  • Sun dried tomatoes
  • Caramelized onions
  • Alfalfa sprouts
  • Drizzle of Olive Oil

Directions

  1. Pre-heat the oven to 425 degrees Fahrenheit.
  2. Add the ground flax and water together, stir to combine, and place in the fridge to thicken for at least 15 minutes.
  3. Meanwhile, add the carrots to a high-powered blender or food processor and blend until the carrots are very finely chopped, but not pureed.
  4. Dump the carrots onto a tea towel and squeeze out all the water you can (this is very important if you want your crust to not be mushy).
  5. Then, add the carrots to a bowl and mix in the flax from the fridge and the remaining crust ingredients. Stir to combine.
  6. Line a baking sheet with parchment paper and form your crust dough into a crust shape.
  7. Bake the crust for 20-25 minutes depending on how thick it is (thinner will be less time, thicker will be more).
  8. Remove the crust from the oven and add your toppings except for the sprouts and olive oil. Put back in the oven for another 5-8 minutes until the toppings look ready.
  9. Remove from the oven and allow to cool for at least 5 minutes. Add the sprouts and a drizzle of olive oil.
  10. Slice and enjoy!


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