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. Psyllium hush, chickpea flour, and a bit of plant-based milk bind it all together perfectly. Herbs and spices round out the flavors.
Topping suggestions for these root vegetable pizzas
It is entirely your choice what toppings you want to put on, but do keep all toppings thinly sliced as this guarantees even cooking. I start with a smear of either pesto, tomato puree, or hummus and then add whatever toppings I’m in the mood for – or what I have in the fridge. Some toppings should go in the oven, while others can go on raw afterwards. Here are some suggestions for both:
Toppings to go in the oven
- Mushrooms
- Red onion
- Asparagus
- Peppers
- Zucchini
- Aubergine (eggplant)
- Not quite ripe nectarines or peaches (still a little firm to the touch)
Toppings that can either go in the oven or go on after the pizzas come out of the oven:
- Cherry tomatoes
- Smoked tofu
- Canned or cooked artichoke hearts
- Sun-dried tomatoes
- Leafy greens like arugula (rucola/rocket) and spinach
- Olives
- Green peas
- Fresh herbs
I’m sure I have missed some great toppings (and no, I did not forget pineapple. That does not belong on a pizza), but go ahead and make these lovely root vegetable pizzas yours by using your own favorite flavors.
Mini Root Vegetable Pizzas
Ingredients
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…
Instructions
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.
Notes
