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.
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!
Notes
The toppings on this pizza are customizable to whatever you prefer.
While I did not use a pizza sauce, please feel free to use your favorite pizza sauce.
The add as many toppings as you prefer to this stunning beet pizza crust.
Nutrition
Serving: 1g | Calories: 226kcal | Carbohydrates: 29g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 36mg | Sodium: 411mg | Fiber: 4g | Sugar: 4g
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