It's all about thinking outside the takeout pizza box! In order about how to create the perfect HBFIT pizza, I thought about color as a major component. My mind immediately went to purple--a color key for both the winter season and nutritional power. I chose a variety of veggies--from kale to beets to cabbage to construct this pretty AND much better-for-you pizza. Ingredients (Dough): 1 3/4 cup warm beet juice (between 120-130 degrees to activate the yeast) 3 cups gluten-free bread flour 1 teaspoon xanthan gum 3 tbsp sugar 1 tbsp salt 1/2 tsp baking powder 1 tbsp yeast 1 1/4 cup warm water 1 tbsp olive oil Toppings: 1 red onion Handful of fresh purple kale 1 cup mozzarella cheese, shredded 1 cup goat cheese, crumbled 2 tbsp heavy cream 1 tbsp balsamic vinegar 1/2 cup red cabbage 1 tbsp honey Dough directions:
- Roast the beets at 350 until tender. Once roasted, the skins should peel off easily. Slice and juice. (Save the juice.)
- In a bowl, sprinkle the yeast on top of the warm beet juice and allow to activate, about 10 minutes.
- Add the beet juice mixture, olive oil, and remaining flour to the food processor. Pulse and scrape the sides of the bowl until well blended.
- Once combined, place the dough in a well oiled bowl and cover. Allow to set and double in size. About 45 minutes
- In a skillet over medium heat, brown the red onion slices with a little bit of olive oil until they turn a slightly golden color. Add the balsamic vinegar and honey, cook for about 6 minutes and set aside.
- Preheat the oven to 350, and roll out the dough and place on a greased cookie sheet.
- Add a layer of heavy cream followed by mozzarella, goat cheese, red onion slices, red cabbage and purple kale.
- Bake the pizza for about 12-15 minutes or until golden and crisp.