So I have a little bit of a confession to make……. I had pizza for breakfast this week 🙈! Healthy beetroot pizza though, and it was DELICIOUS!! I’m literally obsessed with the combination of beetroot and feta – it’s a match made in heaven, and my homemade pesto – Oh.My.Days, ridiculously tasty.
Basil has sooooo many health benefits too, including; stress release, clearing the skin, combatting PMS and detoxifying the liver.
And not forgetting beetroot, it’s full of everyday nutrients, like: b vitamins, iron, manganese (which is good for your bones, liver, kidney and pancreas), copper, magnesium and potassium (essential for healthy nerve and muscle function. What a nutritional goldmine!!
The ingredients for the pesto in this recipe will make a little more than what’s needed for the pizza, so I’ve been busy creating lots of other pesto recipes this week that you can use the leftovers with (it keeps in the fridge for up to 7 days):
If you do make any of my recipes, please tag me in your posts on Instagram I’d love to see your creations and use the hashtags #staceyhogan #happyandhealthy
Ingredients (serves 2):
For the base:
400g cauliflower, grated
2 beets, grated
6 tbsp ground almonds
2 tbsp ground flaxseeds
2 tsp garlic powder
2 tbsp nutritional yeast
For the pesto:
75g cashews (can also use walnuts or pine nuts)
35g basil leaves
Juice from 1/2 lemon
1 garlic clove
1 tbsp nutritional yeast
1 tbsp olive oil
20g feta cheese
4 black olives
Optional: chickpea crispies
- Preheat the oven to 180C.
- Start by making the pesto – add all the ingredients to a food processor and blitz until a smooth paste. Set aside until later. (This should make around 150g of pesto, you’ll only need 90g for this recipe so see my notes above for other pesto recipes to use the rest, or reduce the ingredients).
- Place the grated cauliflower in a microwavable bowl, and heat in the microwave for 5 minutes.
- Tip the cauliflower onto a clean kitchen towel and leave to cool. Once cooled, scrunch up the towel and squeeze until all the liquid is drained out. Transfer to a food processor with the rest of the base ingredients and blitz until a dough is formed. If you find the dough is still quite sticky, add another tablespoon of around almonds. Leave to rest for 5 minutes.
- Roll out the dough onto a baking tray lined with parchment paper, you want it to be around 3-4mm thick, you can either make 2 small pizzas or one large one. Bake in the oven for 10 minutes.
- Remove the base(s) from the oven and spread your pesto on top along with the toppings. Place back in the oven for 5 minutes.
Love from Stacey xx