Gluten free pizza with grated carrot dough
If you’re following a diet that limits flour or if you’re allergic to gluten, this pizza is for you.
The dough is made with grated carrots and chickpea flour, giving it a soft and healthier base than traditional dough.
In addition to providing fiber and vitamins, the carrot gives the pizza a delicious flavor. Try it, you’ll be surprised!
Ingredients (for two medium pizzas)
- 500g grated carrots
- 150g chickpea flour
- 1 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon herbs de Provence
- A pinch of ground pepper
Topping examples:
Mushroom and goat cheese pizza with onion jam:
- 50g mushrooms
- 1/2 garlic clove
- Chopped parsley
- 4 slices of goat cheese
- 3 tablespoons tomato sauce
- 2 teaspoons onion jam
- Thyme
Emmental cheese and olive pizza:
- 3 tablespoons tomato sauce
- Emmental cheese
- Green or black olives
- Fresh basil
Instructions
Mix the grated carrots with the chickpea flour and spices. Knead with your hands for about 2 minutes to incorporate the flour well. Place a sheet of parchment paper on a baking tray and form two dough discs by flattening them with your hands. The thickness should not exceed 3–4 mm. Bake the bases in the oven for about 20 minutes at 200°C, until golden brown.
Let them cool slightly, then carefully remove the paper to prevent breaking the discs.
Top as desired:
- Sauté the mushrooms with garlic and parsley, place them on the tomato-smeared base, add the goat cheese, a bit of onion jam on the side, and sprinkle with thyme.
- For the other pizza, spread the tomato sauce, add the cheese, and top with olives.
Bake again in the oven for 5–6 minutes at 200°C, until the cheese melts.
NOTE for vegans:
The dough is 100% vegan! Here are some topping suggestions:
- Avocado, tomato, cilantro, and lime juice
- Chili sin carne
- Mushrooms, tomato sauce, vegan cheese
- Spread with satay sauce and add sautéed vegetables with tofu…
- And much more!