Beet Pizza Crust with Freshly Milled Wheat

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Pink Pizza: A Healthy Crust the Whole Family Will Love

Again with the beets? Yep! Because our garden produced an abundance this year, I got to test out my creativity in the kitchen. And doesn’t pizza make everyone happy? This beet pizza crust is now a staple in our house and my kids lovingly call it “Charizard Pizza” (if your kids are into Pokémon you’ll get this).

This whole grain crust is vibrant and nutritious and will delight the child in everyone. It changes up the same-old plain crust into something fun and exciting and it’s dye-free!

Beet pizza crust isn’t just another pizza dough recipe—it’s a dinner game-changer that blends the earthy sweetness of beets with the wholesome goodness of whole wheat flour. If pizza can get any more fun, this recipe is it!

The Hidden Benefits of Beets

Red beets are the antioxidant-rich ingredient that makes these brownies a superfood dessert.

…beets are highly nutritious and packed with essential vitamins, minerals, and plant compounds, many of which have medicinal properties…In fact, they contain a bit of almost all of the vitamins and minerals your body needs. (source)

Beets may also help lower blood pressure, fight inflammation, and improve brain function!

Tools for Beet Pizza Crust

• Grain Mill
• Mixer with Dough Hook
• Blender
• Mixing Bowl
• Danish Whisk
• Baking/Pizza Pans
• Parchment Paper
• Cooking spray or oil
• Plastic bag
• Extra Flour for rolling dough
• Corn Meal for dusting*

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*If you want to mill fresh corn meal, BE SURE it is regular corn and NOT popcorn.

Nutritional Powerhouse Ingredients

• 1-2 Medium Beets, roasted
• 2 TBSP Olive Oil
• 1.5 Cups Warm Water
• 1TBSP Honey
• 1/3 Cup Sourdough Discard
• 2.5-3 Cups Wheat Berries (we like to do about 1.75 Cups Hard White and .75 Cup Kamut)
• 1.5 tsp Salt
• 2 tsp Active Dry Yeast
• Extra 1/4-1/3 Cup of Water

Mastering Beet Pizza Crust

Roasting the Beets

1. Preheat oven to 400 degrees
2. Wash beets and remove greens
3. Wrap beets in foil and place on baking pan
4. Baking for 45-60 minutes, or until soft
5. Let cool for 15 minutes before unwrapping
6. Peel off the outer skin of beets (it should come off easily after roasting)
7. Store in fridge until ready to use

Making Beet Pizza Crust

1. Blend roasted beets with your olive oil and warm water
2. Whisk in sourdough discard, honey and salt
3. Grind flour into mixing bowl
4. Using dough hook, mix until combined
5. Let dough rest for 30 minutes
6. Sprinkle yeast over the dough and add an extra 1/4-1/3 cup of water
7. Knead for 5-10 minutes
8. Shape dough into a ball and transfer to a plastic bag sprayed with oil and seal
9. Place in fridge until ready to use (1-3 days)

Using Your Crust

1. Remove from fridge when ready to use and place on a lightly floured surface
2. Cut dough in half and roll dough into 2 large (or 3 smaller) rounds
3. Let rest for a few minutes while you prepare the pans and preheat oven to 350 degrees
4. Line baking pans with parchment paper and sprinkle cornmeal over the top
5. Move rolled crusts to pans (stretching as needed) and pierce the center with a fork
6. Cover with desired sauce and toppings, leaving the edges clear
7. Bake for 18-20 minutes
8. Let cool for a couple of minutes before slicing

Notes:

• Baking time can vary depending on size, thickness, and oven
• I like to roast my beets the day before I bake so I don’t have to do it all in one day
• Don’t be alarmed if things in the bathroom look a little different the next day after eating!
• You can use all hard white wheat, or experiment with your own blends
• Letting the dough rest in the fridge for at least one day really helps with taste and texture

Let’s Create Some Delicious Pizza Crust

Roasting the Beets

Preheat oven to 400 degrees. Wash beets and remove greens.

Wrap beets in foil and place on baking pan. I prefer to wrap and roast in foil to not lose the liquids. Baking for 45-60 minutes, or until soft. Let cool for 15 minutes before unwrapping.

Peel off the outer skin of beets (it should come off easily after roasting). Store in fridge until ready to use.

Making Beet Pizza Crust

Blend roasted beets with your olive oil and warm water.

Whisk in sourdough discard, honey and salt.

Grind flour into mixing bowl.

Mix until combined.

Let dough rest for 30 minutes.

Sprinkle yeast over the dough and add an extra 1/4-1/3 cup of water.

Knead for 5-10 minutes.

Shape dough into a ball.

Transfer to a plastic bag sprayed with oil and seal. Place in fridge until ready to use (1-3 days).

Using Your Crust

Remove from fridge when ready to use and place on a lightly floured surface. Cut dough in half and roll dough into 2 large (or 3 smaller) rounds. Let rest for a few minutes while you prepare the pans and preheat oven to 350 degrees.

Line baking pans with parchment paper and sprinkle cornmeal over the top.

Move rolled crusts to pans (stretching as needed).

Pierce the center with a fork.

Cover with desired sauce and toppings, leaving the edges clear.

Bake for 18-20 minutes.

Let cool for a couple of minutes before slicing. And because we live near St. Louis, of course we cut our pizza in squares, not triangles.

Toppings and Serving Suggestions

We love a classic mozzarella and pepperoni pizza in our house, but you can use whichever toppings you prefer. Some fun ones might be goat cheese, bacon, sautéed onions, roasted garlic, or pesto (or maybe all of these together, YUM).

You can use this recipe every season. It’s perfect for parties, Christmas baking, get-togethers, or a special Valentine’s Day dinner treat.

Storage for Beet Pizza Crust

Store in an airtight container or bag in the refrigerator for 1-3 days.

You can freeze this pizza dough too. Divide dough before placing in greased plastic bags and place in freezer for 2-3 months. When ready to use, remove from freezer, thaw on the counter for 2-4 hours, and use as normal.

If you’re looking for more beet recipes, try our maple and beet brownies for the perfect combination of garden and dessert you didn’t know you needed.

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