Gluten FreeMain DishesOil FreePlant BasedRecipes

Mini Root Vegetable Pizzas

Mini Root Vegetable Pizzas

These mini root vegetable “pizzas” are little gems. They are so full of flavor that the fact they are not made from flour, nor loaded with cheese, becomes completely irrelevant. They are a great way to cram even more of those health promoting vegetables into your diet without sacrificing on taste.

The base is an eclectic mix of root vegetables with celeriac, or celery root, as the star and backed up by a bit of potato and carrot. The herbs and spices bind it all together perfectly.

alt="mini root vegetable pizza topped with smoked tofu, cherry tomatoes, artochoke hearts and arugula."

Mini Root Vegetable Pizzas

Dea Zoffmann
Plant based and gluten free. But that is irrelevant because theses little pizzas are just lovely regardless of your dietary preferences.
Prep Time 45 minutes
Cook Time 35 minutes
Course Main Course


For Pizza Base:

  • 350 grams celeriac (celery root)
  • 125 grams potatoes
  • 125 grams carrots
  • 1 medium sized onion
  • 3 tablespoons nutritional yeast
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon Psyllium husk
  • 50 ml unsweetened almond milk or milk of your choice
  • 75 grams chickpea flour
  • 2 tablespoons cornstarch
  • Salt & pepper to taste

Topping suggestions (also see note below):

  • Pesto
  • Tomato paste
  • Hummus
  • Mushrooms Thinly sliced
  • Sun dried tomatoes very thinly sliced
  • Zucchini thinly sliced
  • Aubergines
  • Asparagus
  • Onion thinly sliced
  • Pumpkin
  • Raw bell peppers thinly sliced
  • Roasted belle peppers
  • Artichoke hearts
  • Smoked tofu thinly sliced
  • Fresh rucola
  • Thinly sliced cherry tomatoes
  • Fresh herbs
  • … and the list goes on…


To make the pizza dough:

  • Grate the celeriac, potatoes, carrots, and onion. Transfer to a large mixing bowl and set aside.
  • In a small bowl mix the nutritional yeast, psyllium husk, chickpea flour, cornstarch, salt and pepper, and rosemary.
  • Add the milk to the root vegetables and then mix in the dry ingredients. Use your hands to get it all mixed perfectly. It will be sticky.
  • Turn the oven to 200° C/ 400° F. Cover a baking tray with baking paper.
  • Grab a handful of your veggie dough and press it onto the baking paper making a round shape as you go. Try to get it as thin as possible without leaving gaps in the round. Repeat with the rest of the dough.
    You will need to use two baking trays (or do one tray after another) as this recipe makes 10-12 small rounds, too many to fit on one tray. Alternatively you can bake half the dough and keep the other half in a sealed container in the fridge for a few days. Quick lunch pizzas come to mind…
  • Bake the pizza bases for about 20 minutes or until nicely browned. The edges will go a bit crispier than the centers, this is perfectly fine.
  • Remove from the oven but leave them on the baking tray. Top with your favorite pizza toppings and return to the oven for another 10-15 minutes. See note below for a tip on the toppings.


Because the oven will not be a normal pizza baking kind of hot it can be a good idea to pre cook some vegetables before using them as toppings. Sauté or bake whole Portabello mushrooms and slice them up before using; sauté or bake zucchini’s, aubergines (eggplant), pumpkin, smoked tofu, asparagus, whatever you think will not get nice a soft as raw toppings under the given oven temperature and cooking time. 
Keyword healthy, light, nutritious, plant based, vegan, vegetarian

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