Beet Pizza
Baked and puréed beets are responsible for the vibrant color of this gluten-free, refined sugar-free, beet pizza. This is a unique pizza that is sure to be a conversation starter.
I first made this beet pizza ten years ago for my daughter and me to enjoy. And enjoy this pizza we did. She was in high school back then and always open to trying out whatever concoction I came up with.
Over the past 10 years, I have made many versions of this beet pizza that always seemed to be a hit with my daughter and other family members.
Recently, I made this pizza and had my boyfriend try it. And was thrilled when he said he liked it too! Especially as he is a fan of traditional pizza and not a beet lover like I am.
This beet pizza crust is a unique one
This is not a traditional pizza crust. It is a gluten-free beet pizza that starts with a very wet dough. This dough is shaped into the stunning crust you see here. And, while this recipe is unique, you only need a few ingredients to make this beet pizza crust.
What are the ingredients needed to make this beet pizza crust?
You will need the following 7 ingredients to make this vibrant beet pizza crust, and they are:
- Three small beetroot
- Superfine blanched almond flour
- Gluten-free flour blend
- Baking powder
- Salt
- Egg
- Extra virgin olive oil
This pizza isn’t one of those quick recipes. While it is an easy recipe, it requires a bit of time. But, with a stunning and unique crust that looks like the one you see here, I am hoping to convince you that the time investment is worth it.
How do you make beet pizza?
First off, the beets need to be baked. I started by washing the beets. Then, I cut off any roots and stems. After that, I wrapped each beet in a piece of aluminum foil. Then, I baked them in an oven that had been pre-heated to 400 degrees, for 45 minutes.
At the end of the 45 minutes, they were quite tender. I let them cool until they were cool enough to handle. Then, using a peeler, I peeled off any skin. Once baked, peeling off the skin is so easy. Then I added the beets to a blender and pulsed the blender on the high setting until the beets were sort of crushed up.
I do not have a good blender and there were quite a few “shards” of beets in the mix. You can see these beet “shared” in the pictures above and below. However, if you have a good, high-powered blender, you will end up with a smooth and beautifully ruby-hued purée of beetroot.
Once the beets are puréed, they as well as the rest of the ingredients are added to a bowl and mixed with a spatula.
This dough requires no kneading. It is a wet dough that is placed onto a parchment-lined baking tray and gently shaped into whatever shape you prefer. I have always made it into a circle or an oval.
However, you could shape this dough into a heart shape, and serve it up to your sweetheart on Valentine’s Day.
This wet dough is spread out until it is about 1/3 of an inch thick or high.
Then, this pizza is baked until it is perfectly cooked.
After that, it is removed from the oven and topped with your favorite toppings.
I opted to use a plethora of bell peppers, green olives, chickpeas, broccoli, and cheddar cheese as it is one of the few cheeses that are low in lactose and easy on my digestive system.
While I did not use any pizza sauce, you can do so if you would like. And then pile on your veggies and cheese.
Before it makes a return to the hot oven.
And, when it comes out, it is a beauty.
I opted to slice this pizza up and top it with some red pepper flakes and dried oregano. But, you do not have to do so, if you prefer not to.
As I mentioned before, I have made several versions of this beet crust pizza. Not only have I played around with the toppings.
But I have made quite a few (in my opinion) fun ones. There was the beet pizza that was topped with fresh raw veggies. Then there was the breakfast beet pizza that we topped with egg and bacon. And, there was that gloriously decadent dessert beet pizza.
You can check out these recipes below.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 3 small beets
- 1/3 cup superfine blenched almond meal
- 1 cup gluten-free flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon extra virgin olive oil
Toppings (any you prefer)
- Bell peppers
- Broccoli
- Green Olives
- Chickpeas
- Cheddar cheese
Instructions
- Preheat oven to 400 degrees.
- Wash the beets, and cut off any roots and stems. Then, wrap the beets in aluminum foil and bake them for 45 minutes, or until tender.
- When beets are baked through, remove them from the oven and let them cool until they are okay to handle by hand.
- Then, unwrap the foil off the beets. Peel off any beet skin with a peeler. Then, place the beets in a high-powered blender. Blend on high until beets are puréed. This should result in about 1 and 1/4 cups of puréed beets.
- Add the puréed beets to a bowl along with the salt, egg, gluten-free flour, almond meal, baking powder, and egg and mix well, using a spatula. The dough will be wet.
- Using the spatula, smooth out beet crust to about 1/3 inch thick onto a parchment-lined baking tray.
- Bake the beet crust for 25 minutes.
- Take out and top with cheese, veggies, and more cheese.
- Bake for another 10–15 minutes, until the cheese is melted.
- Slice the beet pizza, sprinkle it with some dried oregano and red chili flakes, and enjoy!
Hi Shashi, thank you for sharing the recipe! This might just be another way to get my little picky eater to eat beet! Any chance I can substitute the quinoa flour and hazelnut meal with either normal flour, whole wheat, buckwheat or oat flour? Hoping to make this for dinner without having to go to the store or to have to add to my flour collection > < Sorry I know it's a big change to ask for!
Hi Ding- yes you most definitely can sub in all purpose flour or whole wheat flour – it should work with the same quantity but might want to add it in a quarter cup at a time to make sure.