Description
A delicious non-traditional plant powered pizza recipe made with a gluten-free, vegan beet crust topped with beet hummus, peas, roasted red onion, arugula, beets, avocado, and pine nuts. This is one unBEETable, nourishing pizza!
Ingredients
Units
Scale
Beet Hummus
- 1 can (15 oz) chickpeas/garbanzo beans, drained
- 1/4 cup olive oil
- 1/4 cup tahini
- 1 tbsp minced garlic
- 1 tbsp lemon juice
- 1 tsp beet powder, (I used Love Beets beet powder)
- 8 small ice cubes
Pizza
- your favorite pizza crust
- 2 tsp beet powder (to add into the crust)
- arugula
- 1/2 cup green peas, thawed
- 1 small red onion, cut into slivers
- 1 ripe avocado
- 6.5 oz pre-cooked baby beets (about 6 baby beets), sliced, (I used Love Beets)
- 1/3 cup toasted pine nuts
Instructions
- Preheat your oven to 425 degrees
- Prepare your pizza crust according to package directions and add 2 teaspoons of beet powder, mix in until well combined. Allow time to let it rise if needed
- Make your beet hummus by placing all hummus ingredients in your food processor/blender and blending until smooth. Set aside
- Roll/spread out your crust on a parchment lined baking sheet and bake your pizza crust for about 7-10 minutes (this will vary per crust but you generally want to pre-bake it before adding the toppings)
- Remove from oven and spread the hummus over top as you would sauce, then top with sliced onions and beets
- Return to the oven to bake an additional 15-18 minutes
- Meanwhile, add your peas (if frozen) into a glass measuring cup (or bowl) and cover with water. Microwave for 2 minutes, drain and set aside
- Toast your pine nuts over medium-high heat in a dry skillet, tossing frequently until they turn golden brown. Be careful, they burn quickly
- Slice your avocado
- Remove the pizza from the oven and top with the peas, arugula, avocado, and toasted pine nuts. Slice and serve
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Recipes
- Cuisine: American
Nutrition
- Serving Size: 4 people