Not your typical pizza, this colorful beet pizza packs a ton of flavor, while being healthy too. The crust is tasty with a mix of Cabot White Oak Cheddar cheese and pureed beets (which gives it its beautiful color). And while you’re free to choose your toppings, we highly recommend the winning combination of tomato slices, sliced Cabot Pepper Jack cheese (sliced and cooked), fresh chopped parsley, and Andouille Sausage for a bit of spiciness. Watercress or any fresh greens also make great toppings. Share the recipe on Facebook, Pinterest, Instagram, and Twitter with family and friends.
To make a 6 serving pizza, begin by making your beet crust. Preheat your oven to 375°F. Mix the rice flour, baking powder and salt together. Then add the egg, pureed beets (see instructions for pureeing beets below), and olive oil to combine. Lastly, add the cheddar.
Spoon 2 tablespoons of dough on a baking tray lined with parchment paper and shape into a disc. Repeat until you have 6 discs and then bake for 20 minutes.
Once the beet dough discs come out of the oven, place a tomato slice, sliced Cabot Pepper Jack cheese, and pieces of Andouille sausage on each disc, and sprinkle with parsley. Put back in the oven and bake at 375°F for another 8-10 minutes or until cheese is melted. Let cool a bit and then slice and serve.
Note: Dough can be made ahead of time and refrigerated for up to three days.
For another delicious pizza with a healthy crust, make our Pizza with Cauliflower Crust. Cabot is a cooperative of over 800 farm families, bringing many years of experience to make only the best products for you and your family. We’d love to hear your feedback on this beet pizza recipe, so please rate and review it when you have the chance!
½ cup roasted and pureed beets (I roast mine at 400°F for 45 minutes and then puree them in a blender when cool)
2 ounces Cabot White Oak Cheddar, shredded (about ½ cup)
½ cup brown rice flour
½ teaspoon baking powder
1 tablespoon olive oil
Pinch of salt
1 tomato, sliced
4 ounces Cabot Pepper Jack, sliced
1 Andouille Sausage, sliced and cooked
PREHEAT oven to 375°F.
MIX together the rice flour, baking powder and salt. Add the egg, pureed beets, and olive oil, and combine. Add the cheddar.
SPOON 2 tablespoons of dough (dough will be wet) on a parchment lined baking tray and shape into a circle. Repeat to form 6 circles.
BAKE 18-20 minutes.
PLACE one slice of tomato, cheese and pieces of Andouille Sausage on each beet disc.
SPRINKLE with parsley.
BAKE at 375°F for another 8-10 minutes or until cheese is melted.
Recipe and photo courtesy of Runnin Srilankan.