Seriously amazing – though it sounds strange, I’m sure. First, let’s talk pizza. Did you expect these Italians to live without? After finally removing grain from our diet, I was determined to make a pizza that was both gluten and grain free. Though, not like pizzeria pizza, the crust is still really good in its own right – perfect for whatever sauce and toppings come to mind.
This unique pizza leaves your taste buds dancing. Thick and smoky homemade bbq sauce – the kind you want to eat with a spoon; carrots, shredded and roasted to bring out their sweetness; and raw grass-fed cheese and scallions to top it all off. Trust me, you’ll be happy to eat this veggie wonder. Even a “healthy food hater” friend of ours gave it a thumbs up (that’s what we call progress).
BBQ Carrot Pizza
GLUTEN, GRAIN & SOY FREE, PALEO FRIENDLY
DAIRY FREE WHEN MADE WITH COCONUT OIL
VEGAN WHEN MADE WITH NON-DAIRY CHEESE
3 tablespoons (1.5oz) butter, ghee or coconut oil 4 cloves (1oz) garlic, minced
2 (7oz) jars tomato paste
¼ cup honey
2 tablespoons mustard
1 tablespoon apple cider vinegar
1 tablespoon coconut aminos
1 tablespoon liquid smoke
1 tablespoon smoked paprika
1 teaspoon onion granules
1 teaspoon garlic granules
1 teaspoon chili powder
1 teaspoon sea salt
¼ teaspoon chipotle powder, optional
Carrot & Topping
4 large (1lb) carrots – washed, ends removed 4 cups (8oz) raw cheese, shredded
4 (2-3oz) scallions, sliced thin
1½ cups (7.2oz) tapioca flour
1½ teaspoons psyllium husk powder
1½ teaspoons baking powder
½ teaspoon garlic granules
1½ teaspoon onion granules
½ teaspoon sea salt
2 large eggs, room temperature
½ cup (4.2oz) full-fat canned coconut mylk
4 tablespoons (2oz) butter, ghee or coconut oil, melted
- Make bbq sauce: In a small stockpot, over medium-high heat, melt butter. When butter begins to sizzle, add garlic; stir and cook 3 minutes – don’t let garlic brown. Add tomato paste, honey, mustard, apple cider vinegar, coconut aminos, liquid smoke, paprika, onion and garlic granules, and chili powder, salt and chipotle, if using; whisk to combine. Reduce heat to medium; cover and cook 12 minutes. Remove from heat and slowly uncover to mix; cover and return to heat. Stir occasionally; set aside.
- Shred and roast carrots: Preheat oven to 425°F. Line a baking sheet with parchment or lightly grease pan with butter. In a food processor with the shredding disc set to medium, shred carrots. Alternatively, use a box grater. Spread shredded carrots on baking sheet and bake 20 minutes. Allow to cool 15- 20 minutes. In a medium bowl, add roasted carrots and bbq sauce; mix well to coat.
- Make crust: Line a 15×10 rimmed baking sheet with parchment. In a medium bowl (or stand mixer), combine tapioca, psyllium, baking powder, garlic and onion granules and salt; whisk to combine. Add eggs, mylk and butter; mix well to combine. Pour batter onto center of lined baking sheet; spread evenly with a rubber spatula. Bake at 350°F for 25 minutes.
- Finish pizza: Spread the bbq carrot mixture over crust evenly; top with cheese and scallions. Bake at 350°F for 25-30 minutes. Remove from oven, slice and serve.
Quick Tips: This crust that can be your new go-to – top it with anything you’d like. Typically, I’ll make 2-3 different pizzas at once – a regular homemade sauce and cheese; another with salsa and taco meat; and/or one of these babies. Slices freeze really well and can be reheated straight from the freezer making it a great staple for late days when there’s no time to cook. Be sure to add a big salad or veggie side – gotta get those nutrients in. Also, keep the crust thin or it can become gummy.