Beet & Leek Cassava Crust Pizza
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!
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 2 Pies 1x
- Category: Main
- Cuisine: American
Scale
Ingredients
- Pizza Dough:
- 1 Cup Cassava Flour
- 1/2 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
- 1/4 Tsp Black Pepper
- Toppings:
- 1 Large Golden Beet (sliced in 1/8 inch rounds)
- 1 Large Leek (white part, sliced into thin rounds)
- 2 Tsp Chopped Fresh Tarragon
- 2 Tsp Chopped Fresh Parsley
Instructions
- 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 1/8 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.
Nutrition
- Serving Size: 1/2 of 1 Pie
Find it online: https://strengthandsunshine.com/beet-leek-cassava-crust-pizza/
