Beetroot Pizza

35min Ingredients for 4 servings

7 ounces (about 1 cup) beetroot, peeled and rinsed

1/3 cup sunflower seeds

1/2 cup plain flour

1/4 cup beetroot juice

1/2 cup olive oil

2 ounces (about 1/4 cup) Havarti


Crispy curly kale:

Olive Oil

Salt and pepper

Whole curly kale leaves


Pizza toppings:

1 pear

Traditional Danish Blue

Crispy curly kale


Olive oil


Beetroot 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. Grate the cheese. Combine all the ingredients and form into a solid mass.

Roll out between two pieces of baking parchment. Pre-bake at 400°F 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 350°F 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.

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