I have had a terrible experience with beets.  Not knowing much about them, I put them in my smoothie once and expected this great, magical experience. I blame instagram, where all the famous food bloggers have “beet smoothies” that don’t mention you should only use about a quarter size of a beet for color. I found out very quickly that they are NOT USED FOR flavor in a smoothie. It does not taste good. At all.  Haha! Moving on from my outburst.

I decided to give beets another chance, instead of attempting to utilize them for sweetening purpose, I opted for the reverse. This pizza. is the. bees knees. I kid you not, I got creative and just decided to throw random ingredients on a gluten free pizza crust, and it turned out to be freaking amazing. My dad said, and I quote, “I don’t like beets. I saw what you made and thought ‘dang it, I have to try it because my daughter made it,’ so, I tried it… It was unbelievable. One of your top 3 best things you have ever made.” I was shocked! I mean, I knew it tasted good and yummy, but top 3??? I’ll take it, Dad!

Isn’t it pretty 😀 Let’s go:

Ingredients

• Udi’s gluten free pizza crust (found in the frozen section)
• 1 small beet, peeled and diced – soak hands in  olive/canola/vegetable oil before touching, or could stain
• 1 cup of daiya mozzarella cheese
• artichoke hearts, halved (I used a kind that was already roasted with garlic, olive oil, etc.)
• black olives, to taste
• spinach, to taste
• 1 small can of tomato paste or a jar of organic pizza sauce

Instructions

1. Preheat the oven to 375 degrees F.
2. Let your pizza crust thaw a little, then generously spread the tomato paste/sauce until it covers the whole circle.
3. Add cheese, olives, beets, artichoke hearts, spinach, and drizzle pepper on top.
4. Cook for 12-15 minutes, or until desired doneness. *For a crispy crust, put in oven without a pan so the underside can cook.**

I hope you make this and I hope you find it as yummy as the Murphy family did! ❤

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