A sweet, tasty and healthy way to enjoy one of your favourite foods all year round.

  • Serves: 4 people
  • Prep time: 120 minutes
  • Cooking time: 20 minutes
    • Italian
    • Gluten Free

    Chef's Tip

    Makes 2 x 30cm Pizzas

    Beetroot Base Pizza

    Recipe Information

    Ingredients
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    Base Ingredients:

    2 Cooked Beetroot

    1 x 7g sachet Dried Yeast

    500g Gluten Free Plain Flour

    1½ tsp Salt

    2 tsp Honey

    200ml Lukewarm Water

    Toppings:

    Mozzarella

    Pesto

    Chopped tomatoes

    Salami

    Peppers

    Onions

    Asparagus

    Rocket

    Method

    Pre-heat the oven to 200°C/400°F/Gas Mark 6.

    Put the water into a small bowl and sprinkle over the yeast. Wait until it starts to bubble a little and go cloudy.

    Roughly chop the beetroot up and put into a food processor along with the honey, salt and yeasty water, then blitz to a purée.

    In a large bowl, whisk the flour with a balloon whisk. Add the beetroot mixture and with your hands mix until the mixture comes together. If it’s too dry add a little more water, if too wet add a little more flour.

    Turn onto a floured board and knead for 5 minutes.

    Put the dough into a lightly greased bowl, cover with cling film and put in a warm place for about 80 mins, until it’s doubled in size.

    Divide the dough in half, then roll and pull the dough into 30cm circles.

    Lightly grease 2 baking sheets. Put the pizza bases on the sheets.

    Top with mozzarella, pesto, chopped tomatoes, salami, peppers, onions, Asparagus, Rocket or whatever topping you like.

    Bake in oven for 15-20 minutes, until the edges are browned.

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