If you want a new way to eat pizza that includes beetroots and adds more veggies, fibre and nutrients to your diet, you definitely need to consider this recipe.
- 600g beetroot, with skin
- 3 large eggs
- 2 tbsp psyllium husk
- 4 tbsp oats
- 1 tsp salt
- 1/2 tsp pink pepper (optional)
- 4 red onions, sliced
- 1 tsp honey
- 1 tsp olive oil
- 1 lemon juice and zest
- 100g rocket
- 120g pesto (I like Biona pesto)
- 50g basil
Pumpkin seeds (lightly toasted) to sprinkle
Caramelized Onion: Pour olive oil into a pan when warm, adding the sliced onions to caramelize them. This can take up to 25 minutes. When the onions are soft, add honey and mix well.
Beetroot Crust: Place ingredients into a food processor, pulsing into a creamy paste is created. Put the spread into a lined baking sheet and bake for 25 minutes at 200 degrees Celsius (or 400 degrees Fahrenheit).
Rocket Pesto: Place the ingredients into a food processor, pulsing until you get a creamy, somewhat coarse pesto. Add seasonings until your liking. Pout the pesto into a clear jar can be sealed tightly.
To serve: Take the crust from the over, cut to taste. Put a couple of tablespoons of pesto, toasted pumpkin seeds and caramelized onions on it, and enjoy.
- Prep Time: 15
- Cook Time: 30
- Category: Side
Keywords: beets, pizza