Saturday, February 1, 2014

Beet Crust Pizza

Basically, unless you've been living under a rock in the healthy living blogger world, you probably know or at least have heard of, the infamous Cauliflower Crust pizza. Since pale/low-carb/grain-free stuff is all the rage right now, it kind of makes sense why people are using this miracle veggie as a vehicle for the American staple of pizza… I bet we consume even more of this sauce and cheese laden flatbread than even the Italians!

Anyway, I love my cauli, don't get me wrong: it's great roasted, toasted, fried, shredded, steamed, mashed… even when I was a kid I would beg for steamed cauliflower for dinner! But let's talk about a different veggie that has stolen my heart - Beets.

They are such a beautiful deep red/purple color, full of fiber, potassium, and just the right hint of sweetness, especially when roasted and drizzle with some balsamic vinegar! Mmmm. Plus, there was a huge can of beets sitting on my shelf that needed to get used up, so I thought, "Why not try and make something interesting out of this?"

Behold: the beet crust pizza.
Topped with hummus, cucumber, nutritional yeast, and balsamic vinegar!

Okay, if you're looking for a greasy, saucy, cheesy pizza with a fair amount of crunch, this isn't it. Sorry. Really, it's a pizza in name only (and the fact that it's round and topped with random items). It tastes more like a soft, beety burger than a crusty bread, but that was fine with me. It's still full of great nutrients, fairly low in fat and calories, and delicious (or at least,  I think so.)

And let me be totally honest: it came about basically from me throwing a whole bunch of random ingredients in a blender, crossing my fingers, and hoping for the best. But then again, don't all the best recipes?


1/4 cup uncooked TVP granules
1/3-1/2 (15oz) can beets
2 T. egg whites
2 T. rolled oats
1 T. ground flax
Garlic Powder
Minced Onion

To Top:
Balsamic Vinegar
Cucumber Slices
Nutritional Yeast

1. Cook the TVP according to package directions.
2. Throw all the ingredients (minus the toppings) into a blender or food processor and blend until smooth. Adjust the amount of spices to your own personal preference. Note: the 'batter' may be a little bit liquid-y. 
3. Either spray a microwavable plate or pan and spread your batter on that and microwave for about 3 minutes on high, then flip and microwave an additional minute to desired consistency, or bake in the oven at 350F for about 20-30 minutes (I used the microwave method because I am an instant gratification type of person, and can't stand waiting for things to bake, so I can't personally vouch for the results.)
4. Top with whatever you like, mine are just suggestions!

Just look at that creamy patty!

Linking to the HOST

1 comment:

  1. This is so cool! I'm pinning it to my #strangebutgood board. :) I love making my cauliflower crust pizza and once made a beet socca pizza... this is like the perfect marriage!