It’s pizza time! A healthy beet & leek cassava crust pizza that’s gluten-free, vegan, nut-free, and paleo. A fantastic whole food pizza recipe for a weeknight dinner, but fancy enough for a date night!
Sometimes pizza is the only thing that will satisfy. Sometimes you want a pizza that’s a little classier too. And sometimes you have celiac disease and food allergies and well….you need something a little different in the “pie” department!
The thing is, there are a lot of pizzas out there. Many restaurants and pizza places are dishes out “gluten-free” crusts, etc. However…they usually suck. There’s no getting around that! I’ve always been a longtime fan of the personal tortilla pizza; even a polenta crust from time to time. But I wanted to try something different. Something with actual “dough”.
In comes cassava flour! The flour child of the all glorious yucca! I’m sure you’ve heard how cassava is a pretty good 1-to-1 replacement for “wheat” flour and is becoming a staple for celiac, grain-free eaters, and paleos alike! Well I’m here to tell you, the tales of cassava flour are true. This stuff rocks!
Imagine a nice thin, crispy, chewy crust. That’s what this stellar “flour” creates! No yeast either, but seltzer! Top this glorious crust with an o so delicious “beet” sauce, leeks, and golden beet slices! We get pizza, but we get one elegant flavor-smacking, seasonal beauty to enjoy! Ah, healthy pizza!
This is one of 3 pizza recipes I’ve had in “The List” for a while now and since beets and leeks are aplenty and cassava is trendy, why not start here! The cassava flour wasn’t the only inspiration for this pie though. I had a package of Love Beets that I wanted to use and since they’re already cooked and blendable, a beet sauce it was!
Of course if I was going with the beets as the main sauce, I could not neglect my favorite beet, the golden glory! Slices those up to brighten up the pie and then some seasonal leeks sliced into rounds with a sprinkling of fresh parsley and tarragon, this pie was anything but boring!
The flavors are sweet, earthy, deep, and all-around a delicious unexpected bite! Each pie serves 2 so you can halve this recipe for just one pie with 2 servings or keep as is and make the 2 pies and serve 4 people! Either way…I bet you’ll want to keep it double once you taste this colorful, chewy, thin, crispy pie!
It’s pretty spot on and leftover from the fridge! That extra pie may just make tomorrow’s lunch a little more exciting and your coworkers will be jealous 😉 We all know lunches can be boring, but that’s not the case when PIZZA is involved!
Beet & Leek Cassava Crust Pizza
- Pizza Dough:
- 1 Cup Cassava Flour
- ½ Cup Arrowroot Starch
- 2 Tsp Baking Powder
- 4 Tsp Extra Virgin Olive Oil
- 1 Cup Seltzer
- Beet Sauce:
- 3 Small Cooked Beets (I used Love Beets)
- 2 Cipolline Onions
- Zest of 1 Lemon
- 1 Tsp Minced Garlic
- 1 TB Fresh Chopped Parsley
- 2 TB Nutritional Yeast
- ¼ Tsp Black Pepper
- 1 Large Golden Beet (sliced in ⅛ inch rounds)
- 1 Large Leek (white part, sliced into thin rounds)
- 2 Tsp Chopped Fresh Tarragon
- 2 Tsp Chopped Fresh Parsley
- Preheat the oven to 425°F.
- For the dough, in a large bowl or stand mixer, combine all ingredients and mix to combine.
- Scoop out the dough ball, divide in half and roll out each into a thin (1/4 to ⅛ inch) base with a rolling pin.
- Bake in the oven on a Silpat or parchment paper for 10 minutes and remove.
- While the base is baking, create the beet sauce by combining all sauce ingredients in a food processor and blending until smooth.
- Prepare the topping veggies by slicing the golden beet and leeks very thinly and chopping the herbs.
- Once the bases have baked for 10 minutes, top the each with the beet sauce and slices of golden beets, leeks, and fresh herbs.
- Place back in the oven and bake for 10 more minutes.
Sweet and earthy this Beet & Leek Cassava Crust Pizza will be your new Friday night special! No greasy gluten-mess, only a delicious fresh homemade pie for the eyes and the belly 😉 Ordering pizza is way to old school! Making crazy versions is much more “2016” foodie culture. Am I right?
So tell me:
+ Have you tried cassava flour?
+ Are you a fan of leftover cold pizza? YES!
———————————————-Stay connected: Facebook: Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell