Homemade Beet Pizza
This vibrant vegan pizza features a bright purple beetroot crust and a tangy beet-leaf pesto. Topped with vegan goat cheese, sun-dried tomatoes, and olives, it is a stunning zero-waste meal that celebrates the whole vegetable from root to leaf.
Instructions
- 1
Preheat oven to 200C. Roast beets (2) wrapped in foil for 40 minutes until soft. Cool and rub off skins.
- 2
Puree the beets and set aside beets (150 g) for the pizza dough.
- 3
Sprinkle active dry yeast (1 tsp) over warm water (180 ml) and let stand until dissolved.
- 4
Mix yeast water with beets (150 g), plain flour (350 g), and sea salt (1 tsp). Knead for 10 minutes until a smooth, soft dough forms.
- 5
Place dough in an oiled bowl, cover, and let rise for 90 minutes.
- 6
Blitz green leaves (50 g), pine nuts (35 g), vegan parmesan cheese (2 tbsp), lemon juice (1 tbsp), lemon zest (0.5), garlic clove (1 clove), and salt pepper (1 pinch). Slowly stream in olive oil (2 tbsp).
- 7
Preheat oven to 250C. Roll dough thin, spread with pesto, and top with veggies (50 g), plant based cheese (180 g), olives (75 g), sun dried tomatoes (40 g), and capers (3 tsp).
- 8
Drizzle with olive oil (3 tsp) and bake for 12 minutes until edges are crisp and browned.
- 9
Top with rocket (3 handful) and serve.
Nutrition Facts
Per portion