Stop right there. We’ve got dinner sorted. And it’s pizza. Delicious, healthy and nourishing beet crust pizza! It’s hard not to find a person who’s not into a crunchy crust and yummy toppings. And when it’s a pizza that’s rich deep purple, covered in nourishing ingredients and topped with goats cheese how could you say no?

We loooove beets. Whether you roast them whole, blend into a classic soup or drink as juice – beetroot is full of vitamins and minerals and packed with powerful antioxidants – a health-food winning combo! Not only is beetroot great for boosting stamina and making muscles work harder, it also contains potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid.

Fun fact: Research has shown that beetroot can help reduce blood pressure as well as its associated risks such as heart attacks and strokes. This is because the high content of nitrates in beetroot produce a gas called nitric oxide in the blood which widens blood vessels and lowers blood pressure.

Not a beet lover? Don’t worry, you can’t really taste the beets in the crust, it just gives such a vibrant, beautiful colour!

Beetroot Crust & Heirloom Pizza

Just beet it! Try This Beetroot Crust Pizza with Heirloom Tomatoes

Preparation Time: minutes
Total Time: minutes
Servings: Serves 4 - 2 pizzas

Ingredients:

Crust (makes two 12 inch crust)
½ head of cauliflower
1 cup almond meal
4 eggs, lightly beaten
½ cup Beetroot juice, freshly pressed (+ pulp from juicing)
Salt and pepper to taste
Chilli flakes optional
Topping
Tomato pizza sauce
Goat cheese
12 stalks of asparagus, trimmed
3 soft boiled eggs, sliced
1 beet, sliced
Punnet of mini heirloom tomatoes, halved (can use cherry tomatoes in place of)
Handful of rocket
½ cup basil leaves
¼ cup pinenuts
1 handful of watercress

How to make it:

To make crust:
Pre heat oven to 180 degrees C.
Break cauliflower into small florets and steam in a steamer for 5-10min until soft.
Place steamed cauliflower in a food processor with almond meal, beaten eggs, beetroot juice and seasoning and process until well combined.
Divide mixture between two baking trays lined with baking paper and spread in to (12 inch) circles.
Bake in oven for 10min or until crust has brown slightly.
Remove crusts from the oven and let sit for 5 minutes.
Evenly spread tomato pizza sauce on the crusts with a butter knife, leaving ½ inch border. Top with a layer of asparagus, sliced beetroot, soft boiled egg slices, mini heirloom tomatoes, rocket, basil, pinenuts and goats cheese.
Slide the pizza (with the parchment underneath) on to the hot pizza stone. Bake for 3-5 minutes until pizza crust starts to slightly brown. Rotate the pizza once and remove parchment, continue to bake for another 3 minutes. Remove from oven. Optional: Garnish and with watercress, or any choice of greens you prefer. Slice and serve.

Beetroot Crust & Heirloom Pizza

Just beet it! Try This Beetroot Crust Pizza with Heirloom Tomatoes

What are your favourite ways to use beetroot?

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