A delicious and creative twist on lox made from carrots, paired with a flavorful dairy-free cream cheese mixture, served on baked mini pizzas. Perfect for an appetizer or unique snack!
1: In a pan, place the carrots, soy sauce, and liquid smoke, top with 1-2 cups of water. Bring to a boil, then reduce to simmer until the carrots are cooked and a knife can go through. Place the carrots in an ice bath to cool right away and stop cooking. Set aside.
2: In a large bowl, combine all the cream cheese ingredients and mix to combine.
3: Once the pizza dough has been divided into 4 smaller balls, let rest and then make into mini pizzas. Preheat your oven to 425F. Dunk the flattened balls in the bagel seasoning and place a ball of tin foil filled with dried beans to prevent the pizza from puffing up in the center. Bake for 10-15 minutes.
4: While they are baking, prep the toppings, using a mandolin, slice the carrot lox, cucumber, and shallot.
5: Once they are baked, fill with cream cheese, top however you desire! Dig in!
