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UNBELIEVABLE BEET CRUST VEGGIE PIZZA
- prep: 4 hr 30 min
- cook: 12 min
- total: 4 hr 42 min
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Vegan BEET crust pizza dough with homemade lemony pesto and fresh veggies. Easy to make, super flavorful and gorgeous to look at!
Ingredients
- 1 roasted beet (1/4 cup pureed)
- ½ cup warm water
- 1 teaspoon active dry yeast
- 1½ cups ap flour (might need an extra ¼)
- yeast
- 1 Tbsp maple syrup
- ½ tsp salt
- pesto
- 1 cup packed basil
- ¼ cup pine nuts (or walnuts/almonds)
- ¼ cup olive oil
- 1½ Tbsp fresh lemon juice
- 2 Tbsp nutritional yeast
- ½ tsp garlic powder
- ½ sea salt & big pinch of pepper
- Toppings (optional)
- Thinly sliced zucchini (I used 1 yellow & 1 green)
- Grape tomatoes (halved)
- Vegan parmesan
- Fresh basil
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 1294 % Daily Value *
- Total Fat: 48 g 73.12%
- Saturated Fat: 8 g 38.58%
- Trans Fat: 0 g %
- Cholesterol: 1 mg 0.42%
- Sodium: 1280 mg 53.33%
- Calcium: 544 mg 54.45%
- Potassium: 795 mg 22.7%
- Magnesium: 0 mg 0%
- Iron: 26 mg 141.78%
- Zinc: 0 mg 0%
- Total Carbohydrate: 181 g %
- Dietary Fiber: 14 g 57.64%
- Sugar: 11 g
- Protein: 36 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 3 g
- Vitamin A 5.94%
- Vitamin C 25.69%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat8
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch11
- Exchange - Vegetables2
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total13 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq