- Egg free
- Peanut free
- Soy free
- Shellfish free
- Seafood free
- Healthier living
- No added sugar
- Contains wholegrains
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
Satisfy your pizza cravings with this healthy chicken and smashed carrot pizza.
- Serves4
- Cook time35 minutes
- Prep time25 minutes, +5 min resting time
Ingredients
- 2 medium carrots, peeled, chopped coarsely
- 1 garlic clove, crushed
- 2 tbs tahini
- 1 cup (150g) wholemeal self-raising flour
- 1 cup (280g) Coles Light Greek Style Natural Yoghurt
- 2 tbs wholemeal self-raising flour, extra
- 1 medium zucchini, thinly sliced
- 1 small red onion, thinly sliced
- 200g cooked chicken breast, shredded
- 1/2 cup (50g) Coles Shredded Mozzarella
- 1 tbs oregano leaves
- 30g Coles Australian Baby Rocket
- 1/4 cup (25g) unsalted walnuts, toasted
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Place the carrot and garlic in a small saucepan and cover with water. Bring to a boil over high heat. Boil, uncovered, for 15 mins or until carrot is tender. Reserve 1 tbs of the cooking liquid and drain well. Place the carrot mixture, reserved cooking liquid, and tahini in a food processor and process until smooth.
Step 2
Lightly grease 2 x 30cm round pizza trays or line a large baking tray with baking paper. Place the flour in a large bowl and make a well in the centre. Add the yoghurt and stir until the mixture comes together. Use your hands to gather the dough into a ball. Sprinkle the extra flour onto a clean work surface and knead the dough for 2 mins or until smooth. Set aside for 5 mins to rest.
Step 3
Divide dough into 2 even portions. Roll each portion to a 28cm disc. Heat a large frying pan over high heat. Carefully add one dough base and cook for 2 mins each side or until golden. Transfer to a prepared tray. Repeat with remaining dough.
Step 4
Spread two-thirds of the carrot mixture over the pizza bases, leaving a 1cm border. Top with zucchini, onion, chicken and cheese. Bake for 15 mins or until the cheese melts and the crust is golden. Set aside to cool slightly.
Step 5
To serve, top pizzas with oregano leaves, rocket and walnuts and dollop with remaining carrot mixture.
