Lunch/Dinner | Snacks
Easy Carrot Pizzette
12 Months +, 18 Months +, 24 months +
Egg Free|Nut Free|Vegetarian
Mini veggie-packed pizzette with a soft carrot base – fun to make and even more fun to eat!
Time
30-45 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
12-15 pizzette
Time
30-45 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
12-15 pizzette
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Ingredients
| 1 ¼ cups | Carrots, peeled and cooked |
| 1 ½ cups | Self-raising flour |
| For topping | Tomato passata |
| For topping | Mozzarella or cheddar cheese |
| 200g | Carrots, peeled and cooked |
| 180g | Self-raising flour |
| For topping | Tomato passata |
| For topping | Mozzarella or cheddar cheese |
Recipe Tips
You can use plain or wholemeal flour mixed with 2.5 tsp baking powder as a self-raising alternative
Method
1
Preheat oven to 180°C (350°F) and line a baking tray with baking paper
2
Mash the cooked carrots in a large bowl
3
Add flour and mix to form a dough using your hands
4
If dough is too sticky, add a little more flour
5
Roll dough to ½ cm thickness and cut out circles
6
Roll out leftover dough again and repeat
7
Transfer bases to baking tray
8
Spread with tomato passata and top with grated cheese
9
Sprinkle with dry oregano if desired
10
Bake for 12–15 minutes
11
Buon appetito!
Storage
Keep in an airtight container in the fridge for up to 3 days
Freeze for up to 1 month
Reheat in the oven at 180°C (350°F) until warmed through
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