Carrot Pizza with Portobello Mushrooms and Chorizo

35min 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
  • Chorizo
  • Sauce
  • Castello®  Double Cream Brie
  • Carrots
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 180°c 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 if desired.