Beetroot crust pizza

with pear, Castello® Traditional Blue Cheese and crispy curly kale
4 servings
  • 1 cup of beetroot, peeled and rinsed
  • 1/3 cup sunflower seeds
  • 1/2 cup plain flour
  • 1/4 cup beetroot juice
  • 1/2 cup olive oil


  • Crispy curly kale:
  • Olive Oil
  • Salt and pepper
  • Whole curly kale leaves


  • Pizza toppings:
  • 1 pear
  • Traditional Danish Blue
  • Crispy curly kale
  • Almonds
  • Olive oil
Beetroot crust pizza


Grate the beetroot and drain in a cloth (there should be 3/4 cup after the juice has been drained off). Grind the sunflower seeds into a flour. Combine all the ingredients and form into a solid mass.

Roll out between two pieces of baking parchment. Pre-bake at 200° for approximately 15 minutes. 


Rinse and dry the curly kale. Cut into smaller pieces and combine with oil, salt and pepper. Bake in the oven at 160°  for approximately 10 to 15 minutes (kale burns easily, so keep a close watch). 


Cut the pear into slices. Top the pizza with Cheddar, Traditional Danish Blue and pear. Bake for approximately 5 to 7 minutes until the cheese has melted. Top with the remaining ingredients before serving.