Carrot Pizza with Portobello Mushrooms and Chorizo

35min Ingredients for 4 servings

3/4 cup (about 7 ounces) carrots, peeled and rinsed

2/3 cup oatmeal

2 eggs

2 tablespoons peanut oil

1/4 cup (about 1 ounce) cheddar



1/2 cup (about 3 ½ ounces) pickled, grilled red peppers

1/4 cup ketchup

2/3 cup (about 5 ounces) tomato purée

A little fresh oregano and basil

Salt and pepper

1/2 lemon, juiced


Pizza toppings

2 Portobello mushrooms





Carrot Pizza with Portobello Mushrooms and Chorizo


Grate the carrots and drain in a cloth (there should be 3/4 cup after the juice has been drained off). Combine the oatmeal and flour. Grate the cheese. Combine all the ingredients and form into a solid mass.

Roll out between two pieces of baking parchment. Pre-bake at 400°F for approximately 15 to 20 minutes. 


Finely chop the oregano with some salt and combine with the remaining ingredients. 


Rinse the portobello mushrooms and sauté in a pan with a little butter. Cover the pizza with all the ingredients except the carrot and bake for approximately 5 to 7 minutes, or until the cheese has melted. Top with fresh carrot strips and fresh basil.

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