Instructions:
Prepare the Beetroot Crust:
Preheat your oven to 400°F (200°C).
In a large bowl, combine the beetroot puree, flour, baking powder, salt, olive oil, and oregano. Gradually add warm water and mix until a dough forms.
Knead the dough for about 3-4 minutes until smooth and elastic. If it’s too sticky, add a little more flour.
Roll out the dough on a piece of parchment paper, shaping it into a round or rectangular pizza shape.
Transfer the dough (on the parchment) to a baking sheet and bake for 15-20 minutes until firm and slightly golden at the edges.
Prepare the Chickpeas:
While the crust is baking, toss the chickpeas with olive oil, smoked paprika, salt, and pepper.
Roast them on a baking sheet at 400°F (200°C) for 10-15 minutes, or until they are crispy and slightly golden.
Assemble the Pizza:
Once the crust is baked, remove it from the oven and let it cool slightly.
Arrange the roasted chickpeas evenly over the pizza crust.
Add fresh spinach leaves and avocado slices on top.
Drizzle and Serve:
Drizzle the pizza with tahini and a squeeze of fresh lemon juice (if desired).
Slice and enjoy your vibrant, plant-based pizza!
Optional Add-Ons:
You can add other toppings like sun-dried tomatoes, olives, or a vegan cheese alternative.
For an extra punch, sprinkle some red pepper flakes or add fresh herbs like basil or arugula after baking.
Why This Plant-Based Pizza Works:
Beetroot Crust: The beetroot gives the crust a naturally sweet and earthy flavor, plus it adds a beautiful color and is rich in nutrients.
Chickpeas: Roasted chickpeas provide a crunchy, protein-packed topping that’s full of fiber and flavor.
Avocado: Creamy avocado balances the texture and adds healthy fats.
Tahini Drizzle: A creamy tahini drizzle ties everything together, offering a savory contrast to the sweetness of the beetroot.
This plant-based pizza not only looks stunning but is also packed with plant-based nutrition, making it a great choice for anyone looking for a healthier alternative to traditional pizza.
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