Preparation
- First roughly chop the beetroot in a blender, then mix with the chickpea flour, almond flour, baking powder, salt, egg and coconut oil to form a uniform dough. Make sure that all the ingredients are finely chopped. Pour the dough into a pizza tin lined with baking paper, spread evenly and then bake in the oven at 180 °C for 25 minutes.
- After baking, brush the pizza base with tomato puree. Spread the tasty mozzarella, black olives, sweetcorn, peppers and Parmesan on the pizza and place back in the oven at 180°C for another 10 minutes.
- Finally, sprinkle over the broccoli and fresh parsley and bake for 3 minutes at 180°C until done.
Ingredients
For the pizza dough:
- 200g cooked beetroot
- 50g chickpea flour
- 50g almond flour
- 1 tsp baking powder
- salt
- 1 egg
- 1 tbsp coconut oil
For the topping:
- 1 tsp tomato paste
- 80g GOLDSTEIG mozzarella
- 20g black olives
- 20g sweetcorn
- 20g red pepper
- 20g yellow pepper
- 30g parmesan cheese
- 20g broccoli
- Fresh parsley
Recipe download
