One of my favourite traditions on Friday nights is to have pizza for dinner, whether its homemade or delivery. This week, I have a different type of pizza to share with you - a beet and sunflower seed crust pizza, topped with hummus, beet greens and parsley.
It may sound and look a bit unusual for a pizza, but it actually turned out really good! I would have been skeptical of the idea myself, but my sister was the one who found the recipe and tried it out first, so I knew from her recommendation that I would like it!
The recipe for the crust comes from Brendan Brazier, author of The Thrive Diet. There is no flour in the crust, making this a good option for people on a gluten-free diet. Instead, it's made up of a mixture of ground sunflower seeds and raw beets, with some garlic and parsley thrown in for extra flavour. All the ingredients are combined in a food processor to form a sticky dough, then baked in the oven. The result was a slightly sweet pizza crust with a nice texture - crispy on the outside and soft in the middle.
For the rest of the pizza, I went with a simple hummus as the sauce, topped with some reduced balsamic vinegar, cooked beet greens and more parsley. I loved the combination of hummus with the beet-flavoured crust, but feel free to use your own favourite pizza toppings!
Beet Crust Pizza with Hummus and Beet Greens
Crust recipe adapted from Brendan Brazier, as seen here
1 cup sunflower seeds
1/2 cup grated raw beet
2 tbsp fresh chopped parsley
1/2 clove garlic, minced
1 tbsp coconut oil
Pinch of kosher salt
About 2 cups chopped beet greens
3-4 tbsp balsamic vinegar
3-4 tbsp balsamic vinegar
1/4 cup hummus
Preheat oven to 300°.
Place the sunflower seeds in a food processor and process until finely ground. Add the remaining ingredients for the crust and process until the mixture forms a sticky ball.
Spread the mixture onto a well-greased baking sheet. Use a spatula to form a circle about ¼” thick. Pinch the edges to form a crust.
Place in preheated oven and bake for 25 minutes.
While the crust is baking, bring a large pot of water to a boil. Add the chopped beet greens and boil for 2-3 minutes. Remove from the pot with a slotted spoon and immediately dunk in a large bowl filled with ice water. Once cool, drain the beet greens and dry with towels.
Next, make a balsamic reduction by simmering the balsamic vinegar in a small saucepan over medium-low heat, until it has reduced to about one-third of the original amount.
When the crust is done, remove from oven and let cool for a few minutes.
Spread the hummus on top of the crust, then drizzle with the balsamic reduction. Top with beet greens.
Place pizza back in the oven for an additional 20 minutes.
Remove and let cool before eating. Top with fresh parsley if desired. (Note: The crust is fairly delicate - mine still held together well enough to pick up the pieces by hand, but you might find it easier to eat with a knife and fork!)
Makes 1 small pizza (4 slices).
This was submitted to Wellness Weekend at Diet, Dessert & Dogs.