Crispy beet flatbread pizza aka “beetza” (vegan, gluten-free & grain-free version)

Crispy beet flatbread pizza aka “beetza” (vegan, gluten-free & grain-free version)

Sometimes my puns and plays on words kill me. Like beetza. I’m just so punny I can’t stand it. Okay okay, don’t beet me, it’s in my blood.

BeetsWashing

BeetsinaBowl

How beautiful are these beets?!

Beetsdough

In my house we prefer a thinner crust with a crunch. I loooovee crunchy. So I spread out the beet “dough” pretty thin with a rubber spatula to get a crisper flatbread. I then used a knife as a “wall” around the edges to make sure that it didn’t spread too thin at the edges and therefore burn. beetpizzacloseup

BeetPizzaAbove

I love that this recipe uses the WHOLE beet, including the greens. I sauteed them up with some salt and pepper and then added them to the toppings with hummus, avocado, pepitas, rosemary and artichoke. BeetPizzaTriangle

BeetPizzaKnife

beetzarevisedabove

Crispy beet flatbread pizza

  • Servings: 4
  • Time: 1hr 10mins
  • Print

3 medium beets, washed and peeled (packaged beets also work)
3/4 c. oat flour (see below for grain-free version)
1 flax egg (1 T flax + 3 T. warm water)
1/4 c. hemp seeds
1/4 c. sunflower seeds
1 tbsp. olive oil
1 tbsp. chopped rosemary
salt and pepper to taste

*If you are off grains completely sub oat flour with 3/4 c. almond flour and 1/4 c. chickpea flour

Toppings: hummus, avocado, beet greens, pumpkin seeds, artichokes and anything else you could possibly want.

Preheat oven to 375˚F.  Wash, peel and cut beets into quarters until you get a small size as pictured above. Place in a single layer on a baking sheet and roast for 25-30 minutes, turning halfway throughout. Remove and allow to cool for 5 minutes. Increase oven heat to 425˚F.

In a blender or food processor, blend roasted beets with remaining ingredients until smooth. (This should be similar to a hummus texture). Line a baking sheet with parchment paper.

With a rubber spatula spoon beet “dough” onto the parchment paper and smooth out the dough in a rectangle or oval shape until even, keeping it about 1/4 inch think. To make sure that the edges are thick enough, use a knife as a “wall” when smoothing out the dough to avoid burning at the edges. Place in oven for 15-18 minutes.

While the flatbread is cooking, heat skillet over medium heat and sauté beet greens (or spinach or arugula) until lightly cooked. Season with salt and pepper.

Remove pizza from oven and top with hummus, beet greens, artichoke, pumpkin seeds and avocado.

16 Comments

  1. What a neat idea. I would have never thought to make a crust out of beets, and I love that you used the greens on top too. Sounds delish! And your punnyness made me laugh 🙂

  2. WHAAAATT!? Is this crust real life!? I have been CRAVING pizza lately, but trying to avoid too much flour (even GF flours) but this…THIS IS PERFECTION. I’m making this asap.

  3. this looks AWESOME!!! now i want to make beetza this weekend! 🙂
    –jill

  4. Hmmm! 🙂 This sounds like something I would do but be too scared to share as I think it’s a bit abstract! 😛 Except it is wonderful! 🙂 and what beautiful pictures… Makes me want to go out and buy the ingredients right now! Yum yum beetza for dinner! Thank you for sharing 🙂



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