CARAMELISED BEETROOT & VEGGIE PIZZA
We all know one thing is for sure.
Pizza is life.
But you know when you smash a pizza, and want to kind of die of a food coma afterwards?
Yeah well not today! This pizza recipe does the complete opposite.
In fact, you feel RED HOT after it. Not sickening. Just wonderful & full of the good stuff!
Enjoy my loves xx
(GLUTEN FREE, VEGETARIAN, VEGAN OPTIONAL)
½ teaspoon psyllium husk powder
¼ teaspoon baking powder (gluten free)
1 tablespoon lemon pepper seasoning
¼ teaspoon salt
2 cups gluten free self raising flour
½ teaspoon apple cider vinegar
¼ cup coconut oil
3/4 cup water
*extra flour to spread on bench top
CARAMELISED ONION & BEETROOT RELISH
1 ½ brown onions, halved, then diced
425g (1 tin) whole beetroots, strained
1 tablespoon coconut oil
1 tablespoon manuka honey
3 tablespoons balsamic vinegar
salt & pepper to taste
4 whole mushrooms, sliced
1 ½ cups kale, stalks removed
½ cup baby spinach
½ small zucchini, sliced
2 tablespoons coconut oil
1 teaspoon curry powder
salt & pepper to taste
¼ small butternut pumpkin, thinly sliced
4 cherry tomatoes, diced
¼ cup rockett
110g goats cheese (optional, substitute with vegan cheese, if vegan)
In a large bowl, combine lemon pepper seasoning, salt, psyllium husk powder & baking powder.
Add self raising flour (gf), further combine.
Make a well in the middle of the flour mix.
Add apple cider vinegar, coconut oil & water. Stir with a spoon until semi combined.
Use your hands to combine the flour mix, creating a ball.
Place in some cling wrap & pop in the fridge. Refrigerate for an hour.
Dice brown onions. Strain beetroots, so no juice is remaining.
In a saucepan on medium heat, add coconut oil, balsamic vinegar, honey, salt & pepper. Add onions & beetroots, sautee for roughly 15 minutes until translucent.
Once cooked, remove from heat. Let it cool for roughly 10 minutes. Add to a high speed blender, and blend until well combined & smooth.
Preheat oven to 200c.
In a frypan, place coconut oil, kale, baby spinach, mushrooms, zucchini, curry powder, salt & pepper.
Cook on a medium heat until mushrooms have browned. Remove from heat.
Slice pumpkin & chop tomatoes. Set aside.
Remove pizza dough from the fridge. Grease a pizza baking tray with coconut oil (you can use the base of a cake tin also).
Knead pizza base straight onto your pizza tray.
Once flat, place in the oven to slightly cook for roughly 10-15 minutes. Remove.
Spread beetroot relish on the base.
Spread sautéed veggies on top of the relish, then place pumpkin pieces & tomatoes on top.
Spread crumbed goats cheese on the pizza.
Bake for 20-25 minutes (just keep an eye on it)
Serve with fresh rockett on top.