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Veggie Beet Pizza with Cauliflower Crust

Veggie Beet Pizza with Cauliflower Crust

  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 2 pizzas 1x
  • Category: Savory
  • Cuisine: Plant-based


A wonderful alternative to the classic pizza to make you eat more veggies. And still delicious!



Cauliflower crust (makes 2 crusts):

  • 4 1/2 cups (18 oz) cauliflower, cut into florets
  • 1/2 cup chickpea flour
  • 1 large clove garlic, crushed
  • 1 pinch of salt
  • 1 Tablespoon extra-virgin olive oil
  • 2 large eggs

Roasted Beet Pesto

  • Recipe below the instructions


  • 1/2 cup (75g) walnuts
  • 5 oz (150g) feta cheese, diced
  • Arugula (or spinach)
  • 1 Tablespoon olive oil


  1. Preheat the oven to 400°F (200°C) and line 2 baking trays with parchment paper.
  2. Put the cauliflower florets into a food processor in 2 batches, and pulse until cauliflower “rice” forms.
  3. Transfer the cauliflower “rice” into a medium-sized bowl, and place in the microwave on high, about 3-4 minutes. Set aside and cool.
  4. Add the chickpea flour, crushed garlic, salt and one tablespoon of olive oil. Add the eggs and stir until well combined.
  5. Spread half of the dough onto the baking sheet with a spatula, and form a large circle. Repeat with the other half and the second baking sheet.
  6. Bake until cooked through and golden-brown, about 30-40 minutes depending on the oven. Transfer carefully the baking sheets with the cauliflower crust on a rack and let cool.
  7. In the meantime, prepare the roasted beet pesto.
  8. Toast the walnuts with one tablespoon of oil in a frying pan, until golden brown.
  9. Spread the beet pesto onto each pizza crust, top with feta cheese, and bake for 10 more minutes (cover with foil to prevent the sides from burning).
  10. Top with toasted walnuts and arugula, and drizzle some extra olive oil.


Find the roasted beet pesto here (or click on the picture below):