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
- 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.
- 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.
- 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