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)

SERVES 2-3

PIZZA BASE

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

SAUTÉED VEGGIES

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

OTHER TOPPINGS

¼ small butternut pumpkin, thinly sliced

4 cherry tomatoes, diced

¼ cup rockett

110g goats cheese (optional, substitute with vegan cheese, if vegan)

METHOD

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.

ENJOY!