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!|
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?
BEET CRUST "PIZZA"
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
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!|