Mini Andouille and Pepper Jack Pizzas on a cheesy, gluten free, beet crust!
Ingredients
For The Beet Crust/Disc:
- 1/2 cup roasted and puréed beets I roast mine at 400 for 45 minutes and then purée them in a blender when cool
- 1 egg
- 1/2 cup Cabot White Oak Cheddar shredded
- 1/2 cup brown rice flour
- 1/2 teaspoon baking powder
- 1 tablespoon olive oil
- pinch of salt
Toppings:
- 1 tomato sliced
- 1/2 a package Cabot Pepper Jack Cheese Sliced
- 1 Andouille Sausage sliced and cooked
- Parsley
Instructions
For The Beet Crust/Disc:
- Preheat oven to 375
- Mix together the brown rice flour and baking powder and salt
- Add the egg, pureed beets, and olive oil and combine
- Add the Cabot White Oak Cheddar
- Spoon 2 tablespoons of dough (dough will be wet) on a parchment-lined baking tray and shape into a circle - repeat to form 6 circles
- Bake for 18-20 minutes
Assembly:
- On each beet disc, place one slice of tomato
- Slices of Pepper Jack
- pieces of Andouille Sausage
- Sprinkle with parsley
- Bake at 375 for another 8-10 minutes -till cheese is melted
- Finally - Dig In!
Nutrition
Serving: 1g | Calories: 260kcal | Carbohydrates: 15g | Protein: 12g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 401mg | Fiber: 1g | Sugar: 3g
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