Carrot Pizza with Portobello Mushrooms and Chorizo

Ingredients for 4 servings


200g carrots, peeled and rinsed

150g oatmeal

2 eggs

2 tbsp peanut oil

30g Tre Stelle® Shredded Cheddar Cheese


100g roasted red peppers

50g ketchup

140g tomato purée

A little fresh oregano and basil

Salt and pepper

Juice of half a lemon

Pizza toppings:

2 Portobello mushrooms



Castello® Traditional Danish Blue


Carrot Pizza with Portobello Mushrooms and Chorizo


Base Method

  1. Grate the carrots and drain in a cloth (there should be 200g after the juice has been drained off).
  2. Combine the oatmeal and flour.
  3. Grate the cheese.
  4. Combine all the ingredients and form into a solid mass.
  5. Roll out between two pieces of baking parchment.
  6. Pre-bake at 200°C for approx. 15-20 min

Sauce Method

  1. Finley chop the oregano with some salt and combine with the remaining ingredients.

Pizza Toppings Method

  1. Rinse the Portobello mushrooms and sauté in a pan with a little butter.
  2. Cover the pizza with all the ingredients except the carrot and bake for approx. 5-7 min. until the cheese has melted.
  3. Top with fresh carrot strips and fresh basil.