1 bunch of beetroot -trimmed & peeled. Keep the beetroot leaves for the topping (Oamaru Organics)
Drizzle of olive oil to bake beetroot (Dunford Grove)
75gm coconut flour
50gm chickpea flour
2 tsps baking powder
Salt and pepper
1 large egg (recommended vendor Agreeable Nature)
1 tbsp coconut oil
1 broccoli chopped into florets and steam (Oamaru Organics)
30gm of cranberries
90gm of mixed grated cheese -mozzarella & parmesan
1/2 cup spicy radish microgreens (Brightside Microgreens)
1/2 cup of basil leaves
Beetroot leaves (see above)
Preheat the oven 180 degrees C.
In a baking tray drizzle the olive oil, salt, and a little water; put in the beetroot and coat thoroughly. Cover and bake until they are tender. Leave the oven on and put in the pizza stone to heat up.
Once the beetroot is cooked, put it into a blender and puree until smooth. Place in a bowl and mix thoroughly with the rest of the base ingredients. On a sheet of baking paper, smooth the mixture out into a pizza base round -about 1cm thick. Transfer onto the heated pizza stone and bake for about 20mins.
Then remove and let it cool for about 10mins.
While the pizza is in the oven, steam the broccoli and set aside.
Top the pizza with the steamed broccoli, cranberries, sprinkle with the grated cheese mix. Bake for around 10 minutes or until the cheese is bubbling and melted. Arrange the microgreens, basil and beetroot leaves on top and serve.
Recipe by: Elizabeth Marshall