Carrot pizza with portobello mushrooms and chorizo

35min 4 servings
  • 200g carrots, peeled and rinsed
  • 150g oatmeal
  • 2 eggs
  • 2 tbsp peanut oil
  • 30g cheddar


  • 100g pickled, grilled 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
  • Chorizo
  • Sauce
  • Havarti
  • Carrots
Carrot pizza with portobello mushrooms and chorizo


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.



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


Pizza toppings

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.