March 02, 2012

Beet Crust Pizza


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

Crust:
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

Pizza:
About 2 cups chopped beet greens
3-4 tbsp balsamic vinegar
1/4 cup hummus
Fresh parsley

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.

22 comments:

  1. This is so cool. What a unique crust! I love beets, so I would image it has a fantastic flavour. Definitely need to try this!

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    1. Thanks! I would say you do need to like beets in order to enjoy this crust, so I'm sure you'd like it!

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  2. wow, that looks AMAZING! i love the color, and the texture sounds awesome!

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    1. Aw thanks Caitlin! I'm glad to hear that because I'm sure some people would find the colour too weird for a pizza!

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  3. I love this idea! I am so going to try this!

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    1. Thank you! I hope it works out well for you too!

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  4. Crazy! I wish I'd been there when you made this, I'm so curious to try it - looks good! I really like the first picture by the way

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    1. Thanks, I wish you could have tried it too!

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  5. How creative is this?? I love the idea of a flourless crust--and so healthy too :) Thanks for passing this recipe along, Genevieve. A definite must try! xo

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    1. Thanks Cara! I usually prefer thick fluffy pizza crust over thin, so I even surprised myself at how much I liked this! A flourless, cheeseless pizza sits much better in my stomach afterward

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  6. WOW... genius idea!!! I recently made a cauliflower crust pizza that was pretty tasty but I just love the looks of this and the color it brings with it! Beautiful!!!

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    1. Thanks for those lovely words :)
      I like the sounds of a cauliflower crust pizza too, I might have to try that next!

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  7. Wow! That looks amazing. Do you deliver to Berkeley, CA? ;-)

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    1. Thanks! I'll get right to work on that order and put an express delivery stamp on it just for you ;)

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  8. Pink Pizza- that is so awesome; Friday night pizza nights are a tradition at our house too! I love how it uses the entire beet, no waste :) and minimal ingredients- bonus with this pizza is you don't have to wait for the dough to rise!

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    1. Yeah, this was a pretty quick recipe overall for a pizza! Maybe you should add pink pizza to your Friday night rotation too ;)

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  9. Thanks for sharing this. I've been foregoing pizza because of allergies. Most other recipes are too complicated but this one was easy and delicious.

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    1. Thanks for the comment Sheree! I'm so glad that the recipe worked for you!

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  10. now thats how you use up the whole beet.. :) love the beet greens on the beety crust!

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    1. haha...yes, this is definitely a super-beet pizza! I figured I have the greens, might as well make use of them!

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  11. This is crazy--I would never think that you could do a pizza crust with these ingredients. I bet this is a lot healthier than the pizzas you usually get on Fridays!

    I'm trying to grow beets this spring--hopefully I'll finally be able to try them! :)

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    1. I wouldn`t have thought so either! And yes, this is probably the healthiest pizza I`ve ever had! I`m jealous you`re growing your own beets - I hope they turn out!

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