Carrot Crust Pizza

 

I think I may have created the Easter bunny's new favorite snack.

I have been experimenting with vegetable crusts (Spinach Crust, Cauliflower Crust, Spaghetti Squash Crust) and decided to attempt a carrot one.

I was a little nervous that it would be too sweet from the carrots, or maybe too watery.

Nope.

I would have to say this veggie crust is probably the most pizza crust-y one yet. My taste tester, Kenzie, had no problems picking it up to eat it.

 

 

One of the cutest pizza testers out there. I admit, I'm a little biased.

Anyways...

When I made the Spaghetti Squash Crust Pizza I said it was my new favorite but... I think this one may be my new favorite now. One of these days I'm going to have to make ALL the different veggie crusts at one time and have a taste-off to decide  my all time favorite.

 

 

Carrot Crust Pizza

 

Ingredients

Crust

3 medium carrots

1 clove garlic, minced

1/4 cup mozza cheese, shredded

1 egg

 

Toppings

2 Tbsp pizza sauce

2 Tbsp onion, finely chopped

2 slices bacon, cooked & diced

2 Tbsp green pepper, diced

2 Tbsp Parmesan cheese, shredded

 

Directions

Preheat oven to 400. Line a pizza pan with parchment paper. Set aside.

In a food processor, blend carrots until very finely chopped.

 

 

Take the processed carrot and, using a cheesecloth or clean piece of material (like an old shirt or tea towel), strain as much water (carrot juice) out of the carrots as you can.

Place the strained carrots into a bowl - you should have about 1 cup of carrot.

Stir in garlic, Mozza cheese, and egg until well blended.

Using a spatula, spread out carrot mixture onto prepared cookie sheet to about an 8 inch circle.

 

 

Bake at 400 for 10 - 12 minutes, until just starting to brown around the outside and top appears dry.

 

 

Top as desired. I spread on the pizza sauce, sprinkled with the onion, bacon, and green pepper, then sprinkled the Parmesan cheese on top.

 

 

Place back in the oven for another 5 minutes.

Turn oven to broil and broil for an addition 1 or 2 minutes to brown/crisp things up - keep an eye on it that it doesn't get too brown.

 

 

Remove from oven and let sit for a minute or two. Use the parchment paper to slide off pizza tray. Cut and serve.

Using Fitday, the nutritional info is:

CRUST ONLY - 237 Calories, 10.8 Fat, 19.8 Carbs, 16.5 Protein.

CRUST AND TOPPINGS - 394 Calories, 20.7 Fat, 26 Carbs, 27 Protein.

That is for the ENTIRE pizza. It is a single serving.

*jazz hands*

Have you ever eaten an entire pizza for 400 calories?

Well....now you can.

You're welcome.

 

Be sure to stop by Or So She Says and The Chicken Chick and Chef In Training and The Velvet Moon Baker and Carole's Chatter and Memories By The Mile and Hun...What's For Dinner?, and Anyonita Nibbles and Lou Lou Girls for some great links!