Preheat the oven to 360

Then, mix 1 cup beet puree, 1/2 cup almond meal, 1/2 cup brown rice flour, 1/2 teaspoon salt, and 1 teaspoon baking powder together

Add in 1 egg and 1 teaspoon olive oil and 1/2 teaspoon dried parsley and mix well (the dough will be quite wet, but that's the way it's supposed to be)

Using a spoon, spread out beet pizza dough onto a parchment-lined baking tray

Bake for 25 minutes at 360 degrees

Let cool

When cool, spread about 3 tablespoons of Kraft Green Onion Dip on the pizza base (You could use either the French Onion or Bacon Cheddar too)

Chop up some veggies and pile them on top! I used green peppers, red, yellow, orange peppers, some red cabbage, some spinach, some black beans, corn, celery, and broccoli on mine.

**If you don't have beet puree on hand, you can easily make some by baking or boiling 3 medium to large beets for 45 minutes in a 385-degree Fahrenheit oven. These beets are then skinned and thrown into a blender and voila - beet puree!**

***You could easily substitute the 1/2 cup almond meal + 1/2 cup brown rice flour for 1 cup of all-purpose flour and you can also substitute the parsley for a herb you prefer. This recipe has a lot of flexibility so you can enjoy the process as much as the fruits of your labor***