Beet Potato Pizza with Cauliflower Crust

This beet potato pizza with cauliflower crust is a little throwback to California where I was exploring all these amazing new vegetables, fruits and dishes. After spending 3 weeks without kitchen I finally had the chance to stay with another vegan Blogger friend of mine – @vegan2me. Hence we almost cooked every free minute and this Pizza was born :). For staying balanced we got up at 5 am doing a 1 hour power yoga class. Also Maryam showed me round her beautiful home town New Port Beach and it’s equally beautiful surrounding. It was amazing and I lost my heart over there. I know, it sounds soo cheesy, but honestly… anyone who has been there already knows pretty sure what I’m talking about :)!

Another Blogger friend, Mitra, just told me about a Beet Secret.

So PS, Mitra’s Beet Secret: “Research as shown that vegetarians have a shorter transit time since it takes lees time for the food to digest, between 24-54 hours. There’s the beet test, where you can test your own transit time by eating red beet ;). Usually those who have healthy diets have around 18-24 hours transit time. If it’s less than that, then the food is not being properly absorbed, so it’s not good either”.

Beet Potato Pizza with Cauliflower Crust

Prep time:  20 mins

Cook time:  30 mins

Total time:  50 mins

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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!

3.5.3208

Did you try the Beet Potato Pizza with Cauliflower Crust?

If so, I would love hearing how it went.You can write me a comment or post a picture on Instagram or Facebook using #foodwithoutregrets or tag me so I’ll see it :).

Happy Baking! xX, Annelina