Vegan Beetroot Pizza with Vegan Almond Feta Recipe

Read Time:   |  19th July 2016

Vegan Beetroot Pizza with Vegan Almond Feta Recipe

This vegan beetroot pizza crust is thin and crumbly on the edges, and resembles a pie crust in both taste and texture. It goes amazingly well together with the creamy tomato sauce, marinated beetroot and almond feta.

The creamy tomato sauce on top of this pizza is no ordinary tomato sauce. It’s a blend of cashew cream with tomato purée and some spices, which gives this pizza so much depth of flavour!

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To bake your own version of this beetroot pizza, you will need a blender, a glass jar, a bowl, a cloth/plastic wrap, a rolling pin and a baking sheet lined with parchment paper.

Total Time: 4 hours and 20 minutes

Prep Time: 4 hours

Cook Time: 20 minutes

Servings: 1

Rating:  

Total Time: 4 hours and 20 minutes

Servings: 1

Ingredients

Method

Ingredients

(Servings: 1)

  • To make a vegan almond feta:
  • 1.5 1.5 cups almond meal
  • 2.5 2.5 Tbsp lemon juice
  • 2 2 Tbsp nutritional yeast
  • 2 2 Tbsp Extra virgin olive oil
  • 0.5 0.5 tsp garlic flakes
  • 0.75 0.75 tsp quality salt
  • 0.5 0.5 cup water
  • For the beetroot marinade:
  • 2 2 Tbsp tamari sauce
  • 1 1 Tbsp Extra virgin olive oil
  • 1 1 Tbsp lemon juice
  • 0.5 0.5 tsp maple syrup
  • 0.5 0.5 tsp dried thyme
  • 0.75 0.75 tsp mild paprika
  • 0.75 0.75 tsp garlic flakes
  • For the tomato cashew sauce:
  • 0.5 0.5 cup cashew cream*
  • 2 2 tbsp tomato purée
  • 0.5 0.5 tsp maple syrup
  • 0.5 0.5 tsp mild paprika
  • 0.5 0.5 tsp garlic flakes
  • 0.5 0.5 tsp dried thyme
  • 0.75 0.75 tsp quality salt
  • For the beetroot pizza crust
  • 0.5 0.5 cup white rice flour
  • 0.5 0.5 cup buckwheat flour
  • 2 2 tbsp potato starch
  • 1 1 Tbsp beetroot powder
  • 4 4 g active dry yeast
  • 0.5 0.5 tsp salt
  • 0.5 0.5 cup lukewarm water
  • 1 1 tsp maple syrup
  • 1 1 Tbsp Extra virgin olive oil
  • 2 2 Tbsp coconut oil (room temperature)
  • For the pizza toppings
  • 1 1 small beetroot, thinly sliced, marinated
  • 2 2 cups cubed vegan almond feta
  • 0.5 0.5 small red onion, thinly sliced
  • fresh arugula

Method

Preparations, vegan almond feta:

  1. Blend all ingredients well together until smooth. See all other instructions here(number 3 and onwards).

Preparations, beetroot marinade:

  1. Mix all ingredients well together.
  2. Place thin beetroot slices in a glass jar and pour marinade on top. Put the lid on and shake well until all slices are covered in marinade. Leave to marinate in the fridge overnight or at least 1 hour.

Preparations, tomato cashew sauce:

  1. Soak ~1 cup of cashews in a jar filled with water (and pinch of salt) for 3-4 hours.
  2. After soaking, drain and rinse well. Blend together with ⅓ cup water to form a silky smooth cream. Add more water if needed to get the blender rolling (and for desired creamy consistency).
  3. Pour ½ cup of cashew cream into a bowl and combine well with all tomato sauce ingredients.

Beetroot pizza crust:

  1. Mix dry ingredients (flours, starch, beetroot powder, salt and dry yeast).
  2. Add warm water, maple syrup and Extra virgin olive oil and mix well.
  3. Mix in coconut oil (with hands if needed) to form an easily moldable dough ball (pink!).
  4. Keep the dough ball ~30 min in a bowl (covered with a cloth or plastic wrap).
  5. Preheat oven to 200C/390F.
  6. Knead the dough for a few times and start flattening it (with hands) to form a round pizza shape.
  7. Use a rolling pin to get it evenly spread and thin.
  8. Bake in the oven on a baking sheet lined with parchment paper for ~5 minutes.
  9. Remove from the oven and spread tomato cashew sauce on top.

Toppings:

  1. Remove beetroot slices from the marinade and place on top of the pizza.
  2. Cut almond feta into cubes and place on top of the beetroot.
  3. Add thinly sliced red onions.
  4. Bake in the oven for another 15 minutes.
  5. Enjoy pizza with a colourful salad!

*(1 cup cashews blended with ~1/3 cup water)

Still craving more pizza? Learn how to make your own Chicago Deep-Dish Pizza with this recipe!

Written by

Tiina Strandberg

Tiina Strandberg

Tiina is an author, holistic health coach, photographer, and artist studying Expressive Arts Therapy.

www.myberryforest.com

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