Roasted Beet & Goat Cheese Pizza with Caramelized Onions

Original Post: https://www.evolvingtable.com/?p=4561

A hand picking up a piece of Roasted Beet and Goat Cheese Pizza for a healthy dinner.

5 from 2 votes

Roasted Beet & Goat Cheese Pizza with Caramelized Onions

Roasted Beet & Goat Cheese Pizza with Caramelized Onions is a gluten-free, vegetarian and healthy thin crust pizza recipe made with a coconut flour pizza crust for a delicious weeknight dinner recipe.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Italian

Servings: servings

Ingredients

Roasted Beets:

1 lb beets peeled and cut into ¼-inch slices
2-3 Tbsp olive oil
½ tsp salt

Caramelized Onions:

1 large sweet onion thinly sliced
2 Tbsp olive oil
1 Tbsp water
¼ tsp salt

Coconut Flour Pizza Crust:

⅔ c arrowroot starch
⅓ c + 1 Tbsp coconut flour
½ tsp baking soda
¼ tsp dried basil
¼ tsp dried oregano
¼ tsp garlic powder
¼ tsp salt
2 Tbsp olive oil
½ c warm water

Pizza:

8 oz goat cheese log
¼ c toasted pine nuts
Handful of arugula

Instructions

For the Roasted Beets:

Preheat oven to 400 degrees.
In a one gallon zip-top bag combine peeled and sliced beets, olive oil and salt. Toss until beets are completely coated.
Line a baking sheet with aluminum foil and spread beets out evenly in a single layer. (You may need two baking sheets for the beets to not overlap.)
Roast beets in preheated oven for 25-30 minutes, flipping halfway through.

For the Caramelized Onions:

In a large saucepan or skillet over medium-low heat drizzle olive oil.
Add onions and saute for 5 minutes, stirring occasionally.
Add water and salt. Continue cooking for 5-10 more minutes until onions reach a caramel color.
Remove onions from heat and set aside.

For the Thin Crust Pizza:

Preheat oven to 425 degrees.
In a large bowl combine arrowroot starch, coconut flour, baking soda, salt, herbs and garlic powder. Toss to combine.
Add in olive oil and stir to incorporate it.
Slowly add in warm water to the starch/flour mixture, mixing well after each addition.
Mixture will be slightly crumbly but should hold its’ form if pressed together.
Divide dough in half and form each half into a ball. Place each ball of dough on its’ own piece of parchment paper.
Using a rolling pin, slowly roll each ball of dough into equal-sized circles that are ¼-inch thick. You may need to press the edges of the dough together as you go along since they will have a tendency to crack.
Place each piece of parchment paper (with pizza dough circles) onto a baking sheet or pizza stone. Bake for 11 minutes.
Remove pizza crusts from the oven and top with equal amounts of goat cheese, caramelized onions, and roasted beets.
Return pizzas to the oven and continue cooking for an additional 3-5 minutes.
Top pizzas with toasted pine nuts and arugula. Serve immediately and enjoy!

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