Fueled Friday: Groovy Beet Pizza
Beets boast a very impressive nutritional profile! They are actually quite low in calories, but very high in crucial minerals and vitamins: B6, C, Folate, Magnesium, Potassium, Manganese, and Iron to name a few. We're doubling down on the beets today with this beet pizza that’s made with a gluten free beet dough crust. You can’t really taste the beets too much in the crust, but look at the color. It’s so perfect for spring, we threw on some dairy free cheese and a fried egg to top it off.
Crust (makes two 12 inch crust)
-1 cup of lukewarm water
-2 tsp active dry yeast
-16 ounces organic gluten free flour
-1 1/2 tsp sea salt
-2 tsp organic honey
-3/4 cup puréed beets (roughly about 2 large beets, roasted and peeled)
To make the crust:
1.)Pre-Heat oven to 475 F
2.) Combine and stir water and yeast in a large mixing bowl until mixture resembles a miso soup consistently. Add flour salt, honey and puréed beets to yeast mixture and combine until dough just comes together.
3.) Turn the dough onto a lightly floured surface. Knead the dough until the flour is incorporated, about 5-6 minutes. The dough should be moist and tacky. If it’s too sticky, add in more flour 1 tbsp at a time. Form the dough into a ball. Lightly oil a bowl and place dough in, turning once to coat with olive oil. Cover with plastic wrap and set aside in a warm area to double in size. 2 hours is ideal.
4.) Once doubled in size, evenly divide dough in half and refrigerate one half for another time to make another day (or make 2 pizzas and invite your friends over!).
5.) Lightly grease a sheet of parchment paper with olive oil. Transfer one ball of dough to parchment and stretch it out by hand as much as possible. Lightly brush olive oil on another piece of parchment paper and place it on top of hand flattened dough. Use a rolling pin and work from the middle of the dough outward to flatten dough to 1/4 inch thickness. Peel off top parchment paper.
6.) Top with whatever toppings your heart desires. Slide the pizza (with the parchment underneath) in the hot oven. Bake for 6-8 minutes or until pizza crust starts to slightly brown. Rotate the pizza once and remove parchment, continue to bake for another 6-8 minutes. Remove from oven. Enjoy!
Image and recipe courtesy of Jason Gandzjuk of the Specialized Exercise Coaching. Visit him on Instagram @specialized_exercise_coaching for more recipe ideas or reach out to him for healthy coaching, pantry makeovers, and more online at www.specializedhealthandexercise.com
Leave a comment
Comments will be approved before showing up.