Satisfy your pizza cravings with this healthy chicken and smashed carrot pizza.
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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.
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.
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.
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.
To serve, top pizzas with oregano leaves, rocket and walnuts and dollop with remaining carrot mixture.