Beet Potato Pizza with Cauliflower Crust
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Ingredients
  • Crust: (Crust recipe from @Edgarraw with a tiny chance)
  • 2 cups of shredded Cauliflower
  • 4 tbsp of chia seeds
  • 8 tbsp of water
  • 1 cup of any glutenfree flour
  • 2 tbsp of nutritional yeast
  • 2 tbsp of garlic powder
  • 1 tbsp of onion powder
  • 1 tbsp of dried parsley
  • 1 tbsp of dried basil
  • Dash of salt
  • Beet-Potato-Chickpea Pesto
  • 100 g of canned chickpeas, rinsed
  • 1 beet, peeled and chopped
  • 2 cloves of garlic
  • 1 white sweet potato, cooked and peeled
  • 1 tbsp of lemon juice
  • ½ tsp of black pepper
  • Toppings:
  • ½ Avocado, sliced
  • ½ cup of fresh coriander, chopped
  • ½ cup of radish sprouts
  • ¼ cup of shredded Cauliflower
  • ½ of a zucchini, zoodled
  • Black sesame seeds
  • Spread:
  • 50 g of canned chickpeas with ½ the aquafaba (about 4 tbl)
  • Juice of ½ lemon
  • 1 tbsp of tahini
  • 1 tbsp Agave syrup
  • Salt, garlic powder and pepper to taste
Instructions
  1. Pre-heat oven, 400 degrees.
  2. Crust:
  3. Mix chia and water in a cup, and allow it to rest for about 10 min. In a large bowl, mix all other crust ingredients. Add the chia-mix after 10 min and knead into a ball. Allow it to rest for about 10 min. Transfer onto a baking sheet and press out the dough to make a thin crust. Bake for about 30 min. Remove from oven and allow it to cool while you prepare the rest.
  4. Pesto:
  5. Blend all ingredients. Do not over mix.
  6. Spread:
  7. Mix all ingredients in a blender, pour spread in a cup and set aside.
  8. Pizza:
  9. Spread a generous amount of pesto on crust. Add toppings.
  10. Drizzle spread with a spoon all over.
  11. ENJOY!
Recipe by Annelina Waller at https://annelinawaller.com/beet-potato-pizza-with-cauliflower-crust/