Broccoli Carrot Pizza

A delicious non-traditional pizza

If you like pizza but also vegetables, you should definitely try this recipe. It is a crispy, light non-traditional recipe for pizza that can be considered as gluten free becasue it uses potato starch instead of normal flour.

Ingredients (for half rectangular baking tray)

  • 70 gr broccoli
  • 120 gr carrots
  • 1 egg
  • 60 gr potato starch
  • 1 teaspoon of cumin
  • Salt

Toppings (You can change the toppings as you prefer)

  • 200 gr Tomato sauce
  • 125 gr mozzarella
  • 6/7 cherry tomatoes
  • 1 tablespoon pesto
  • 10 olives


  1. Start by washing all vegetables and cutting them in small pieces/slices Image 1 and 2.
  2. Transfer the vegetables in a bowl and by using a food processor or a mixer, blend the egg with the vegetables Image 3 and 4. You should reach a creamy consistency, almost like a soup.
  3. Now you can add the potato starch, salt and cumin. Mix again all ingredients Image 5.
  4. With a spatula, transfer the mixture in a baking tray where you previously placed a baking paper sheet on it and for a thin layer of dough (0.5 cm) Image 6.
  5. Bake the pizza dough for 15 min at 180°. It should look and feel dry after the 15 min and start having brown-coloured edges.
  6. In the meantime, you can prepare the toppings. Start by cutting the mozzarella in slices. Then cut the cherry tomatoes in half after washing them.
  7. After 15 min, take the pizza dough out of the oven and start spreading the tomato sauce on it with a spoon. Then place the mozzarella slices evenly on the dough. Now you can place the cherry tomatoes and olives Image 7.
  8. Once the toppings are all placed on top of the dough, put the pizza back in the oven for 5 min at 180°, until the mozzarella is melted.
  9. When you take the pizza out of the oven you can spread one table spoon (or more9 of pesto evenly on it. Serve it while it is warm and enjoy your meal! Image 8

Main tools needed:

  • knife
  • spoon
  • spatula
  • baking tray
  • mixer / food processor


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Published on 02 April 2023