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Vegan Cold Mini Pizzas

Flatbread Topped with a creamy Moroccan Carrot dip, fresh spinach, radish,and cucumber.
Vegan Cold Mini Pizzas

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Servings: 4
Total Time: 30 minutes active - 1 hour inactive
Recipe by: Rae


Moroccan Carrot Spread:
1/2 tsp kosher salt
3 cups carrots, roughly chopped
1 tablespoon olive oil
1 cup (150g) diced yellow onion, roughly chopped
1 TBSP garlic, minced
1 tsp ginger, peeled and chopped
1 tsp minced garlic
1/2 tsp coriander
1/2 tsp cumin
1/8 teaspoon cinnamon
Pinch of cayenne pepper
2 TBSP tahini
1 TBSP fresh lemon juice, plus more to taste
4 mini naan bread
2 radishes, sliced thin on a mandolin
1/2 cucumber, sliced thin on a mandolin
1 cup spinach leaves
2 tsp olive oil
salt and fresh ground pepper


1. Place the carrots and Kosher salt into a medium pot with 2 cups of water. Bring to a boil and cook until the carrots are tender. Drain, but reserve the water.

2. In a medium nonstick pan heat the olive oil over medium heat and add the onions, garlic and ginger. Cook, stirring often for 5-8 minutes until onions are tender and beginning to brown. Add the coriander,cumin, cinnamon, cayenne and stir together. Cook over low for 1-2 minutes.

3. Put the carrots, onions, and 1/4 of the carrot cooking water into the food processor. Process until pureed. Add the tahini and lemon juice and puree again.

4. Add more cooking water if needed. Taste and season with salt and pepper if needed. Refrigerate until cold.

5. Spread each of the naan bread with 1 oz carrot spread. Add a few leaves of spinach and then alternate 2 slices of cucumber then 1 slice radish to cover the top. Drizzle each with 1/2 tsp olive oil and sprinkle with salt and pepper.

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Vegan Cold Mini Pizzas

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