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Alternative Pizza Crust Low Carb

Beets ‘pizza’ crust

  • Author: Elisa Tricon
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Diet: Gluten Free


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.


Units Scale


  • 600g beetroot, with skin
  • 3 large eggs
  • 2 tbsp psyllium husk
  • 4 tbsp oats
  • 1 tsp salt
  • 1/2 tsp pink pepper (optional)

Caramelised Onion

  • 4 red onions, sliced
  • 1 tsp honey
  • 1 tsp olive oil

Rocket Pesto

  • 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