I love that this recipe uses the WHOLE beet, including the greens. I sauteed them up with some salt and pepper and then added them to the toppings with hummus, avocado, pepitas, rosemary and artichoke.
3 medium beets, washed and peeled
3/4 oat flour (gluten-free if gf)
1 flax egg
1/4 c. hemp seeds
1/4 c. sunflower seeds
1 tbsp. olive oil
1 tbsp. chopped rosemary
salt and pepper to taste
Toppings: pumpkin seeds, avocado, hummus, beet greens, artichokes and anything else you could possibly want.
Pre-heat oven to 375 F. Wash, peel and cut beets into quarters. Place on a baking sheet and roast turning halfway throughout. Remove from the oven and increase the heat to 450 F.
Process roasted beets with remaining ingredients in a food processor until smooth. Line your baking sheet with parchment
Spoon beet mixture onto the parchment paper using a spatula and smooth out in a rectangle or oval shape. Place the sheet in oven for 20 minutes.
Meanwhile, heat skillet and sauté beet greens until lightly cooked. Season with pepper and salt.
Top pizza with beet greens, hummus, avocado, artichoke, and pumpkin seeds.
