Tahini beet pizza

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beet pizza

Makes 1 pizza


1 plant-based cali’flour pizza crust

2 small red beetroot, roasted or steamed

60ml creamy tahini

2 tsp fresh flat-leaf parsley

Pinch of flaky sea salt

Squeeze of fresh lime juice


  1. Preheat the oven to 220°C/200˚C fan/gas mark 4. Line a baking sheet with parchment paper or get out your pizza pan and put your crust on it.
  2. Place the beets on a cutting board or plate and press on them with a potato masher or the bottom of a sturdy measuring cup until they are smashed (but not mashed) with an uneven surface area.
  3. Spread three tablespoons of the tahini sauce over the crust and cover with the beets. Place in the oven and bake for 8-10 minutes, until everything is hot. Remove from the oven to a cutting board, drizzle with the remaining one tablespoon of tahini, and finish with the parsley, salt, and lime juice. Slice and serve.

    Per Serving: 799kcals, 48.5g fat (6.8g saturated), 62.6g carbs (19.6g sugars), 44.2g protein, 17.4g fibre, 0.750g sodium