A hearty, wholesome pizza with a spelt and coconut crust, topped with a rich carrot-based filling — a satisfying and nourishing meal full of natural flavor.

Yield: 1 large pizza | Prep: 30 min | Bake: 20–25 min | Total: 50–55 min

Ingredients

Pizza Dough

• 5 dl (2 cups) 100% whole-grain spelt flour
• 2 dl (¾ cup) coconut flakes
• 2–2.5 dl (¾–1 cup) water (adjust based on flour texture)
• 1 tsp salt

Filling

• 500 g (17.5 oz) carrots
• 2 medium yellow onions
• 1 clove garlic
• 1 dl (⅓ cup) water
• 1 dl (⅓ cup) tomato purée
• 0.5 tbsp dried parsley
• 1 tsp garlic powder
• 1 tsp onion powder

Stuffing

• 5 dl (2 cups) water
• 1 dl (⅓ cup) cashew nuts or sunflower seeds
• 1 tbsp salt
• 0.5 dl (3 tbsp) coconut flakes
• 2 tbsp fiber husk (flakes) or 1 tbsp powder
• 1 tsp bell pepper powder (optional)

Instructions

Pizza Dough

1. Preheat the oven to 200°C (390°F) with the fan function.
2. Finely grind the coconut flakes in a blender or coffee grinder.
3. Mix the ground coconut, spelt flour, salt, and water in a bowl until a dough forms.
4. Sprinkle flour on a clean surface and roll the dough into a rectangle.
5. Transfer to a baking sheet lined with parchment paper.
6. Prick the dough with a fork to prevent air bubbles.
7. Prebake for about 10 minutes, then remove from the oven and set aside.

Filling

1. Grate the carrots, chop the onions, and press the garlic.
2. In a large pot (about 4 liters), combine the vegetables and add the 1 dl water.
3. Add dried parsley, garlic powder, and onion powder. Mix well.
4. Cover with a lid and cook over medium heat, stirring occasionally, until the carrots soften and reduce in volume.
5. The natural moisture from the carrots should be enough; no additional water is needed.

Stuffing

1. In a blender, combine the water, cashews or sunflower seeds, salt, coconut flakes, fiber husk, and bell pepper powder (if using).
2. Blend until thick and smooth.
3. Pour the mixture into the cooked carrots and mix thoroughly — this forms the topping.

Assembly

1. Preheat the oven again to 200°C (390°F), fan on.
2. Spread tomato purée evenly over the pre-baked dough and lightly sprinkle with salt.
3. Distribute the carrot mixture evenly on top.
4. Bake for 20–25 minutes, until the topping is firm and lightly golden.
5. Let cool slightly before slicing and serving.

Tips & Variations

• Add herbs like basil or oregano for extra flavor.
• Serve with a fresh green salad for a balanced meal.