A delicious non-traditional plant powered pizza recipe made with a gluten-free, vegan beet crust topped with beet hummus, peas, roasted red onion, arugula, beets, avocado, and pine nuts. This is one unBEETable, nourishing pizza!
This is a sponsored post written by me on behalf of Love Beets. The opinions and text are all mine.
This is a story, a love story, about when pizza met hummus, hummus met beets and it was magical!
You see, when you’re me- the pizza possibilities are endless. The day I decided to pair hummus and pizza together ranks right up there with the day peanut butter met chocolate…
For this particular pizza recipe, I decided to marry one of my all time favs with my newest obsession- Love Beets for one unBEETable pizza creation! You take your favorite pizza crust recipe and combine it with beet powder, then top it with beet hummus, red onion, arugula, cooked baby beets, peas, avocado, and toasted pine nuts.
You might be thinking I BEET this pizza to death, but I promise you it just the right amount of everything with the most delicious pairing of flavors. The beet powder is actually very subtle and you can’t really taste it in the crust and the hummus, but you still get all the amazing benefits of beets and that gorgeous pink hue (and who doesn’t love some pink pizza?!)
Some of the positive effects of adding beets into your diet include:
– a healthy liver
– help lower LDL (the “bad” cholesterol)
– fight anemia and fatigue
– lower your blood pressure
– increase your stamina and ability to exercise better
– contain folic acid, great for prenatal care
– increased sex drive
– heart and bone health
Now if that’s not enough to add them to your diet, I don’t know what is! I used to hate beets, but as I added them to more recipes I discovered that I actually really like them, perhaps my body telling me- “Yo, Gina- these things are so great for me, keep feeding me more!”. I love Love Beets because they make it so simple to add into your diet with minimal work. And sometimes when you’re not in the mood for actual beets, the powder is an amazing alternative. You can add it to smoothies, yogurt, oatmeal, sauces, baked goods, and in this case- hummus and pizza crust!
- 1 can (15 oz) chickpeas/garbanzo beans, drained
- 1/4 cup olive oil
- 1/4 cup tahini
- 1 tbsp minced garlic
- 1 tbsp lemon juice
- 1 tsp beet powder, (I used Love Beets beet powder)
- 8 small ice cubes
- your favorite pizza crust
- 2 tsp beet powder (to add into the crust)
- 1/2 cup green peas, thawed
- 1 small red onion, cut into slivers
- 1 ripe avocado
- 6.5 oz pre-cooked baby beets (about 6 baby beets), sliced, (I used Love Beets)
- 1/3 cup toasted pine nuts
- Preheat your oven to 425 degrees
- Prepare your pizza crust according to package directions and add 2 teaspoons of beet powder, mix in until well combined. Allow time to let it rise if needed
- Make your beet hummus by placing all hummus ingredients in your food processor/blender and blending until smooth. Set aside
- Roll/spread out your crust on a parchment lined baking sheet and bake your pizza crust for about 7-10 minutes (this will vary per crust but you generally want to pre-bake it before adding the toppings)
- Remove from oven and spread the hummus over top as you would sauce, then top with sliced onions and beets
- Return to the oven to bake an additional 15-18 minutes
- Meanwhile, add your peas (if frozen) into a glass measuring cup (or bowl) and cover with water. Microwave for 2 minutes, drain and set aside
- Toast your pine nuts over medium-high heat in a dry skillet, tossing frequently until they turn golden brown. Be careful, they burn quickly
- Slice your avocado
- Remove the pizza from the oven and top with the peas, arugula, avocado, and toasted pine nuts. Slice and serve