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!
I’ve never tried beet crust, but it sounds absolutely delicious. Plus the color is super pretty, and you cannot beat a pretty crust, can you? 😉 So dying to try this! Also, these shots are gorgeous – they make me want to eat my screen hehehe.
Have a fantastic week 🙂
Thanks so very much Consuelo!
🙂
Hope you have a fantastic week too
I have a beet crust recipe that I should have tried by now! Even if I don’t like it the color makes for great foodie photos 🙂
Ha – yes, it makes for wonderful photos – but if you like beet, you will love this crust!
Definitely need to try this out, it’s a great idea! I love cauliflower crust so probably will love this too!
Thanks so much Audrey!
What a great idea to use beats in a pizza crust! It definitely makes for beautiful photos and I am sure that it tastes divine! I can’t wait to try this out 🙂
Thanks so much Sarah! I sure hope you do try it – would love to know what you think when you do 🙂
That is such an incredible story….what an inspiration! Also, I am impressed that the beets hold together well enough to make a pizza crust…amazing!-Ashley
Thanks so much Ashley – the crust held together very well – specially seeing that it was so wet before baking it.
Haha! That crust just makes me smile! 🙂
Thanks so much Sashi
Did tell you I love the new look? Well, I’m telling you know. Looks great!
Beet crust? You’re a genius girl. Love all that vibrant color!
Have a marvelous week Shashi!
xo
Aww-thanks so so very much Melanie!
I hope you have a wonderfully marvelous week too my friend! 🙂
<3
Holy cow…how creative is this?? You never cease to amaze me with your awesome recipes, Shashi!
Aww shucks thanks David – mighty compliment coming from you, my friend!
It always seems to me that those struck down with the worst conditions seem to be those with the very best attitude. I love how pretty and colourful this beetroot pizza is. I haven’t tried this before but must give it a go xx
You are so right Charlie – it never ceases to amaze me when people can be happy with what they have – no matter what it may be!
Thanks so much or your kind compliment.
xx
That you for sharing that story about Chris. I had never heard it before, but it’s actually very inspiring!
Your colorful pizza definitely put a smile on my face! 🙂 This is seriously something I need to try. I love cauliflower pizza, and this looks just as amazing! Do you know if I could substitute spelt and/or coconut flour for the quinoa and hazelnut flours? Just because I have those two on hand. 🙂
Thanks so much Alex 🙂
I am thinking coconut or spelt flour might work fine – coconut flour seems to absorb alot of liquid – so you might have to alter the coconut oil accordingly – if you try using them, I sure would love to know what you think
Ummm, I want to be like Chris when I grow up too…what a beautiful human being! I love all the positivitey in your posts girlfriend!
I also lurve this pizza! I’ve tried the cauli crust and it was yum…but, beets? SO MUCH PRETTY. I like pretty, healthy food. Wanna try! Pinned!
Chris is indeed a beautiful person – such an inspiration!
Thanks so much my friend! I sure hope you do try this!
xxs
Beat Crust Pizza?! I can’t say I’ve tried anything remotely close to this before. I never knew pizza put be good for me! Maybe this is why my doctor is worried about my cholesterol. That tomato paste, perfect. We’ll be getting a lot of tomatoes in the garden soon maybe I can get my wife to try and make her own paste. I will have to get my wife to make this!
Thanks so much Tom – my picky daughter loves this crust – and that’s saying alot! I hope your wife does get to make this – am intrigued by your wife’s own homemade tomato paste…
Hey there friend ! I am really excited about making this pizza crust one day with my daughter ! thanks ! have a blessed day !
Hey Stephanie!
Thanks so so very much! I do hope you and your daughter do get to make this – mine loved this! 🙂
Pizza is always a beautiful thang but this crust is another level of beauty- such a stunning color. I’ve enjoyed cauliflower pizza in the past so I have no doubt that I will be a fan of beet pizza too. Great use of hazelnuts too- I feel so silly for having never thought to use them in flour form!
You, my friend, are are from silly! 🙂
And thank you oodles and oodles for your kind compliment!
its so beautiful and colourful….Sure it is delicious too
Thanks so much Amila
I’ve never seen a more beautiful pizza in my life. I wonder if it’d work to stuff the crust w/ cheese too? Yes I’m on a stuffed crust piza kick! Haha.
Jessie – that would be a brilliant idea to stuff the crust with cheese – the dough is very wet, but if you could add more flour (of your preference) to get it to roll over the cheese – you might have a wonderful pizza on your side!