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:
- 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
- Preheat the oven to 375 degrees F.
- Let your pizza crust thaw a little, then generously spread the tomato paste/sauce until it covers the whole circle.
- Add cheese, olives, beets, artichoke hearts, spinach, and drizzle pepper on top.
- 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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