Today we ‘ll make a different vegan pizza with beetroot dough, super colorful, antioxidant and delicious for all -my kids love it, I think the colour makes a difference! It’s a good way to add a different note to your pizza with more vitamins and antioxidants and make it even more appealing to the eye. We tried it with whole-wheat flour, but you can be my guest and try it with whatever gluten-free flour you want. Add you favorite toppings and let me know how it went!
Ingredients (for the dough)
2 large beets
¾ a cup of lukewarm water
1 tbsp. dry yeast
3 cups whole wheat flour
1 tbsp. salt
1 tbsp extra virgin olive oil
Method
Wash your beets well, cut them and boil them until soft. Then mash them in a blender (you will need about ½ a cup of puree).
Put the water in the bowl of your mixer, sprinkle the yeast and let it dissolve for a few minutes. Add the flour, salt and beetroot puree and mix with the mixer hook for a few minutes, until the mixture becomes a sticky ball. It will have a soft texture, but if it turns out to be very sticky, add a little more flour, without overdoing it.
If you do not have a mixer with a hook, you can do the whole process by hand, mixing the ingredients in the bowl, first with a spatula and then with your hands.
Put your dough in a bowl that you have lightly oiled first and turn around it so that it is covered with oil. Cover with a towel, put the bowl in a warm place and let it rest for 1 ½ hour.
When it is ready, divide your dough into 3 pieces and with a rolling pin spread it, making it as thin as possible, so that it fits in your pan as well. Put some parchment paper in your pan and place your dough.
Put topping of your choice, from pesto to tomato, vegetables, plant-based cheese, seeds and so on, sprinkle a little olive oil and bake for 10-12 minutes, until the dough is crisp.
Yummy or what?
