This carrot pizza has carrot in the base and in the carrot pizza sauce! The carrot gives it a subtly sweet flavour and adds a lovely orange colour.
Commissioned post.
It’s Easter time, so I cut some of these carrot pizzas into carrot shapes! My kids absolutely loved them. French beans were the perfect thing to make as the carrot tops. These fun little pizzas were super-easy to make – especially if you knead the pizza dough in a stand mixer.
Feel free to use any toppings that you like – from olives and mushrooms, to sweetcorn and pineapple! I know, pineapple is controversial, but after artichoke hearts it’s my favourite pizza topping.
I added carrot puree to the simple pizza sauce, so that we could get a bit more veg into the meal – something I always try to do!
This recipe makes a family-sized batch of pizza dough with a thin crust. I cut half of it into carrot shapes, and left the rest of it as a big, sliceable rectangle for the grown ups.
We often make pizza at home and I love adding veg to colour the crust. My kids adore our Beet Pizza with it’s vibrant purple crust as well as this bright orange carrot crust (with a little help from turmeric)! You can’t taste the vegetables, but it adds such great hues.
For this challenge, Iceland Foods asked me to come up with a recipe for something that wasn’t quite as it seems – voila: carrot pizza shaped like carrots! It’s a fun idea for Easter that’s easy and great for the kids. It would also work really well for a bunny-themed birthday party like we had when my daughter turned 1.
I used frozen carrots for this pizza and sauce as they’re so easy to keep on hand and add to sauces and other meals. Plus you only use what you need and they won’t go off! This recipe is also great for using up leftover cooked carrots.
- 375g (3 cups) fresh or frozen carrots
- 180 ml (3/4 cup) warm water
- 1 tsp active dry yeast
- 350g (3 cups) plain flour (all-purpose)
- 1 tsp sea salt
- 8 tbsp carrot puree (left over from the pizza dough)
- 2 tbsp tomato puree
- ½ tsp dried oregano
- ¼ tsp garlic powder
- Salt and pepper
- 1 ball mozzarella (or vegan alternative)
- 1 handful cherry tomatoes, sliced
- Handful rocket/arugula
- 3 tsp olive oil
- Salt and pepper
- French beans, cooked and cooled (if making carrot shaped pizzas)
- Steam the carrots for a few minutes until soft. Refresh under cold water and drain well. Puree with a hand held stick blender or food processor until smooth. Set aside.
- Pour the water into the bowl of the stand mixer, then sprinkle the yeast over the water and let it stand for a few minutes until the yeast has dissolved.
- Insert the dough hook, add 150g (½ cup) of the pureed carrot (reserving the rest for the sauce), plus the flour and salt to the yeast water and knead with the machine for a few minutes until the dough forms a sticky ball. It will be a very soft dough, but if the dough is still too sticky, add a tablespoon of flour at a time until it is manageable. Don’t add too much or it will affect the end result.
- Pour the water into a large mixing bowl and sprinkle the yeast over the water. Let it stand for a few minutes until the yeast has dissolved.
- Add 150g (½ cup) of the pureed carrot (reserving the rest for the sauce), plus the flour and salt to the bowl of water and stir until it forms a loose dough.
- Tip the dough onto a lightly floured countertop (on floured baking paper if you have a wooden countertop to avoid the carrot staining) and knead firmly for 5-10 minutes or until it’s smooth, (though it will be a soft sticky dough). If the dough is too sticky, add a tablespoon of flour at a time until it is manageable. Don’t add too much or it will affect the end result.
- For both dough methods:
- Put the dough into a large lightly oiled bowl, then turn the dough over so both sides are covered in oil and cover with clingfilm. Place the bowl in a warm place and allow the dough to rise for 1 ½ hours.
- In a bowl, mix the carrot puree (don’t worry if you don’t have quite enough left over from the pizza), tomato puree, oregano and garlic powder. Season with the salt and pepper and adjust to taste. Keep refrigerated until ready to use.
- Preheat the oven to 250C/ 480F, or as high your oven will go.
- Divide the dough into thirds and then roll each one out on a lightly floured piece of baking paper, as thin as possible to fit the size of your baking tray. Transfer the pizza and baking paper to the baking tray.
- Alternatively, use a knife or pizza cutter to cut the rolled rectangle into large triangles for carrot shapes and separate them slightly on the baking paper.
- Spread the pizza bases with the carrot pizza sauce, then add the toppings. Drizzle with the olive oil.
- Place the pizza in the oven and cook for 12 minutes or until the base is crisp and the edges have begun to brown.
- Repeat with the remaining dough and toppings.
- Pile the pizzas with the rocket/arugula and serve hot, cut into slices.
- For the carrot shapes, serve with cooked French beans as the carrot tops.
The Power of Frozen
I’ve been working with Iceland Foods for a while now, and it’s been great to discover what a hidden gem it is! I snobbishly hadn’t shopped there much before, presuming that it was just frozen ready meals. How wrong I was! Let me tell you that Iceland is actually quite cutting-edge with their ever-changing frozen ranges. They have carrot fries (soooo good!), purple potato chips and sometimes I find frozen kale in there.
I’ve been very pleasantly surprised to find so many frozen foods that are healthy, plus being great time and money-savers. Their easy and inspirational products include frozen quinoa and sweet potato to asparagus and superfood mixes.
There are plenty of reasons to switch to frozen: the fruit and veg is frozen at the peak of freshness, so the flavour is locked in and you can also just use amount you need, so no food gets wasted. Plus, it tastes great.
My local Iceland Foods is easy to pop into, but sometimes those bags of frozen food can be heavy! So it’s good to know that Iceland will deliver your shopping for free! I live at the top of a hill, so that’s very handy when I stock up my freezer.
Give Iceland and the #PowerofFrozen a try!
Pin for later
More recipes!
Looking for more ways to use frozen foods for dishes that aren’t what they seem? Try these!
Swedish Smörgåstårta Sandwich Cake
Easter Bunny Carrot Cake
Happy Easter Smoothies
Vegetable Sushi Doughnuts
I’m entering this recipe for carrot pizza into CookBlogShare, No Waste Food Challenge, Meat Free Mondays, Simple and In Season.
Disclosure: This recipe for Carrot Pizza with Carrot Pizza Sauce was commissioned by Iceland Foods. All opinions are my own. Thanks for supporting the brands that make it possible for me to write Veggie Desserts – Healthy Food and Lifestyle.
Oh my gosh – this is how to get my kids cooking 🙂
My kids really loved helping to make these!
These are the cutest pizza slices I’ve ever seen and the pizza recipe sounds so delicious! :))
Thanks Lubka! My kids loved making them.
Oh this looks delicious. Love the idea of adding carrot puree to the sauce. We use Iceland a lot too x
Oh my goodness, these are adorable!
I will definitely try making these with my nephew 🙂
Dani x
That just made me smile Katherine and I love that you added the carrot in. It reminded me I haven’t made homemade pizza for a while and that it’s a great way of getting extra veg into our wee ones. Just love this!
These are so cute! I love the idea of carrots in the sauce. I’m all about those extra veggies!
So am I! And I like them loud and proud so the kids get used to eating them 🙂
Wow, how super cute are these? You always find such creative ways to slip extra veg in!
These are SOOOO cute. My oldest daughter is a carrot hater. It would be hard to hate these adorable slices. She does love pizza…so this might just work. However….she is 37 so might be hard to trick her.
I love these, perfect for spring and includes lots of healthy veggies!
How fun! Great use of the carrots in the sauce and the dough! Great way of getting carrots and veggies into the kiddos! Love it!
I love the idea of a carrot pizza sauce. Looks like a recipe kids would have fun helping to make!
These are so clever, I love how you’ve made them look like carors but the real genius part is adding carrots to the to the tomato pasata base.
I love this idea…sounds delicious and so easy to do…plus so cute!! Thanks for linking it up to #CookBlogShare 🙂 Eb x
Just give me this “kind” of pizza everyday 😉 So cute and fun!
Ha! I love these, they are so cute! Happy long weekend to the whole family Kate 🙂
Jane x
these are really cute – there just aren’t enough fun savoury easter treats about the web – so I really love this idea to balance out all the chocolate and fondant!
I love this! Not only is it a fun and adorable way to serve pizza, the ingredients are amazing – love that it’s all about the carrots!
I really like the idea of the carrot puree in lieu of tomato sauce. Adds more flavor and some texture too.
I love your idea to use carrot puree in the pizza sauce! I like my sauce a little sweet, but don’t like adding much sugar, the carrots will be wonderful! Pinned for later, Thanks!
I hope you enjoy it! The carrots certainly do add a lovely sweetness.
WOW this is super cool! First time I’ve seen carrots in pizza crust. LOVE it!
Thanks Sarah. I love adding veg to pizza dough!
What a brilliant idea and recipe.
I really love how you used green beans in this. I just showed the recipe to my sister, and now she wants to try and make this with my nephew and niece. Very creative!
These are super fun and my carrot-loving kids will LOVE them! Thanks for joining in again with Simple and in Season this month 🙂 xxx
What an absolutely brilliant idea! I’ll have to try this out with my children, I’m sure they’d love it!
carrot pizza! wow! would love to have a taste
carrot pizza! wow! would love to have a taste