Saturday, April 27, 2013

Beet Crust Pizza

 
Yup, it's that time again.
Time for a new veggie crust pizza!
This one is made from shredded beets. I spiced it up with some garlic and jalapeno to counteract the natural sweetness of the beets.
I loved the combination of flavors. Sue described it as "earthy" and "spicy".
The texture is stable enough to pick up in your hand (once it has cooled a bit) but definitely much easier to eat with a fork.
If you are looking for a spicy pizza alternative that also happens to be Capital H-ealthy...look no further!
 
 
See...you can pick it up but it is a little bendy!
It is definitely colorful!
 
Beet Crust Pizza
 
Ingredients
Crust
2 large beets, peeled
3 cloves garlic, minced
1/4 cup pickled jalapeno slices, drained & finely diced
1/4 cup skim mozza cheese, shredded
1 egg
 
Toppings
Sauce
1 avocado, pitted and peeled
2 Tbsp lemon juice
2 cloves garlic, minced
1/2 tsp cumin
1 tsp oil
 
1/4 cup torn baby spinach
1 small onion
3 large button mushrooms, sliced
2 Tbsp Parmesan cheese, shredded
 
Directions
Preheat oven to 425. Line a cookie sheet with parchment paper. Set aside.
Take peeled beets and process in food processor until finely shredded.
 
 
Take shredded beets and, using cheesecloth (or clean piece of material), squeeze as much moisture out of the beets as you can. (You should have approx 1 1/2 cups of beets)
Place beets in a bowl. Add in minced garlic and jalapeno, mozza cheese, and egg.
 
 
Stir to combine well. Use your hands if necessary.
Pat out into to 2 - 8 inch circles on the prepared cookie sheet.
 
 
Bake in preheated oven for 15 minutes.
While crust is baking, prepare avocado sauce.
In a small bowl, take avocado and mash with a fork. Add in lemon juice, garlic, cumin, and oil. Mash together with fork until fairly smooth.
 
 
Remove beet crust from oven. It should be fairly dry looking. If not, cook another 5 minutes.
 
 
Top each of the pizzas with half of the avocado sauce, spreading to within 1/2 inch of the border.
Top with your favorite toppings. (I used spinach, onion, and mushrooms) Top each pizza with 1 Tbsp Parmesan cheese.
 
 
Place back in 425 oven for another 5 - 8 minutes. Turn on broil and broil 2 - 3 minutes, until cheese browns up a bit.
Remove from heat.
 
 
Slide off of cookie sheet onto a cooling rack using the parchment paper. You can then carefully slide the pizza off the parchment paper directly on to the cooling rack.
Let sit for a few minutes, until cool enough to pick up OR use a knife and fork to eat.
 
 
According to Myfitnesspal for 1 of the 8 inch pizzas:
Calories - 380. Carbs - 32. Fat - 25. Protein - 14
That is for toppings and everything!
For JUST THE CRUST of 1 of the 8 inch pizzas:
Calories - 150. Carbs - 16.5. Fat - 5.5. Protein - 8.5
 
Eating one of the pizzas is very filling. Perfect for lunch.
Have I mentioned how incredibly healthy these are? I mean...beets, avocado, garlic, mushrooms, spinach... Hello vitamins, protein, fiber, and all that good stuff!
You can, of course, use regular pizza sauce on top of this instead of the avocado sauce. I really liked the texture and taste (and all the health benefits) that the avocado added.
 
Want some ideas for other veggie crusts?
 
Pop over to The Chicken Chick and Carole's Chatterfor some great links!

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