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Carrot pizza with portobello mushrooms and chorizo

Carrot pizza with portobello mushrooms and chorizo

Dressing a canvas of oatmeal and grated carrots, portobello mushrooms, chorizo and smooth havarti deliver a landscape of intense flavours and exciting contrasts. Our recipe for Carrot pizza with portobello mushrooms and chorizo presents a unique take on an Italian classic. Served beneath a dash of fresh basil and carrot strips.

35 min 4 servings
Salty Cheesy


  • 200 g carrots, peeled and rinsed
  • 150 g oatmeal
  • 150 g flour
  • 2 eggs
  • 2 tbsp peanut oil
  • 30 g Castello® Tickler Mature Cheddar


  • 100 g red pickled grilled peppers
  • 50 g ketchup
  • 140 g tomato purée
  • a little fresh oregano
  • a little fresh basil
  • salt
  • pepper
  • juice of ½ a lemon

Pizza toppings

  • 2 portobello mushrooms
  • chorizo
  • sauce
  • Castello® Tickler Mature Cheddar
  • carrot shavings


Grate the carrots and drain in a cloth (there should be 200g after the juice has been drained off).

Combine the oatmeal and flour.

Grate the Castello Tickler Mature Cheddar cheese.

Combine all the ingredients and form into a solid mass.

Roll out between two pieces of baking parchment.

Pre-bake at 200°C for approx. 15-20 min.

Finley 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 approx. 5-7 min. until the cheese has melted.

Top with fresh carrot shavings and fresh basil.