Think you can’t get kids or some adults for that matter to eat vegetables well think again. This is packed full of vegetables and bursting with flavour. The base didn’t go overly crispy so may need to visit it again but to be honest it didn’t really matter.
1/2 a celeriac
1 large carrot
1/2 a white onion
2 teaspoons each of dried oregano, basil and/ or Italian mixed herbs
1 teaspoon of salt (opt. I don’t really like using too much salt but I think this does need a bit of help. )
For the tomato sauce
1 tin of good quality tinned tomatoes
1 small onion chopped
4 cloves of garlic or a couple of spoonfuls of garlic purée
1 tablespoon of tomato purée
A splash of balsamic vinegar (Opt)
a pinch of sweetener or sugar (opt)
Splash of olive oil
A large handful of fresh basil
For the topping
Sliced red onion
Sliced green/red pepper
Grated mozzarella (reduced fat if preferred)
A handful of fresh basil
Grate the carrot and celeriac and put it in a clean dry tea towel together with the chopped onion.
Add about a teaspoon of salt to draw out the moisture.
Set aside for about 20 minutes.
After 20 minutes or so squeeze the water out of the celeriac mix.
Return to bowl and add the eggs
season well with the dried spices and mix thoroughly.
Spread the mixture onto a baking sheet covered with parchment paper.
Bake for about 20-30 until golden brown
(alternatively fry off in a large frying pan which might help it to go crispier)?
In the meantime make the tomato sauce by gently frying the chopped onion in a drop of olive oil.
Add the garlic after a couple of minutes and continue frying for a few more minutes.
Add the tomato purée and fry for a couple of minutes
Add a splash of balsamic vinegar and sweetener and reduce down before adding the tinned tomatoes.
Allow to cook down for 20-30 minutes until rich,thick and sumptuous.
Set aside to cool
To finish off
When the base has browned off add the tomato sauce (it may not crisp up too much but tastes good anyway)
Top with your favourite pizza toppings
I like onion, mushroom, peppers and fresh basil
Enjoy with a nice salad . What’s not to like?!