Beetroot Pizza with Vegan Almond Feta

A Vibrant Culinary Adventure: My Beetroot Pizza Journey

As a busy working mom, finding time for elaborate cooking can feel like a distant dream. Yet, the craving for delicious, healthy meals remains strong. That's where this beetroot pizza recipe stepped in – a vibrant explosion of flavors and textures that's surprisingly quick and easy to make, even on a hectic weekday evening.

The initial skepticism melted away as I delved into the process. The vibrant pink beetroot crust, a testament to the recipe's unexpected creativity, promised a culinary adventure unlike any I'd experienced before. The instructions were clear and concise, guiding me through each step with ease, from the preparation of the vegan almond feta – a creamy, tangy delight – to the sweet and savory tomato cashew sauce.

The aroma that filled my kitchen during baking was intoxicating. The earthy scent of the beetroot mingled with the nutty fragrance of the almond feta, creating a symphony of smells that hinted at the deliciousness to come. The final product was a masterpiece: a beautifully crafted pizza boasting a unique, earthy crust, a rich tomato sauce, and the delightful creamy texture of the home-made vegan feta. The vibrant colors of the beetroot slices and the red onion added an undeniable visual appeal, making this pizza as much a feast for the eyes as it was for the palate.

But this recipe wasn't just about convenience and deliciousness; it was about embracing healthier choices. The use of beetroot, rich in antioxidants, provided a nutritional boost. The vegan almond feta, a clever alternative to traditional cheese, added a satisfying creaminess without compromising on health. The cashew-based sauce offered a creamy texture and a subtle sweetness that perfectly complemented the other ingredients.

This pizza has become a staple in our household. It's a fantastic option for a quick weeknight dinner, a fun weekend project, or even a vibrant centerpiece for a gathering with friends. It's incredibly versatile, too. I often experiment with different toppings, adding roasted vegetables, mushrooms, or even fresh spinach for a delicious twist. The recipe allows for boundless creativity, turning each pizza into a personalized culinary expression.

The beauty of this beetroot pizza lies not just in its taste and appearance but in its ability to bring people together. It's a conversation starter, a culinary adventure that sparks joy and laughter around the dining table. It's a recipe that speaks to my desire for healthy, flavorful, and easily manageable meals, without sacrificing the delight of creating something truly special.

So, whether you're a seasoned chef or a kitchen novice like myself, I wholeheartedly encourage you to try this recipe. It's more than just a pizza; it's a journey into the heart of vibrant flavors and a celebration of simple, healthy cooking.

Beyond the Recipe: This recipe has opened up a whole world of culinary possibilities for me. It's inspired me to experiment with other vegetable-based crusts, explore different vegan cheese alternatives, and get creative with toppings. The process of making this pizza has been just as rewarding as enjoying the final product. It’s a reminder that even the simplest meals can be transformed into extraordinary culinary experiences with a little bit of creativity and a whole lot of love.

Tips for Success:

• Don't rush the cashew soaking process: Properly soaked cashews create a much smoother and creamier sauce.
• Adjust seasonings to your taste: Feel free to add more or less of any spice or herb to suit your preference.
• Get creative with toppings: Experiment with various vegetables, mushrooms, or even vegan meats.
• Make it ahead: The vegan feta and beetroot marinade can be prepared a day in advance, saving time on busy weeknights.

I hope this recipe inspires you to step outside your culinary comfort zone and embrace the delicious possibilities of healthy, homemade food. It's a testament to the fact that delicious, nutritious meals don’t need to be complicated or time-consuming. Enjoy the journey!

Step-by-step

• Preparations, vegan almond feta: blend all feta ingredients well together in a high-speed blender or food processor until smooth.
• Line a colander or sieve with a double (or triple) cheesecloth and spoon the almond mixture into the cheesecloth.
• Bring the sides and corners of the cloth up tightly around the mixture.
• Squeeze out extra liquid and tie the cloth firmly with an elastic band.
• Place the colander or sieve onto a bowl and put into the fridge to drain overnight (or ~12 hours).
• Preparations, beetroot marinade: mix all marinade ingredients well together.
• Place thin beetroot slices in a glass jar and pour marinade on top.
• Put the lid on and shake well until all slices are covered in marinade.
• Leave to marinate in the fridge overnight or at least 1 hour.
• Preparations, tomato cashew sauce: soak ~1 cup of cashews in a jar filled with water (and pinch of salt) for 3-4 hours.
• After soaking, drain and rinse well.
• Blend together with ½ cup water to form a silky smooth cream.
• Add more water if needed to get the blender rolling (and for desired creamy consistency).
• Pour ½ cup of cashew cream into a bowl and combine well with all tomato sauce ingredients.
• Vegan almond feta: Preheat oven to 200C/390F.
• Unwrap the almond feta and place it gently into a small baking pan lined with parchment paper.
• The feta will be very soft at this point.
• Mold the feta into a small round thick “pizza” and bake for ~40 minutes or until feta turns golden brown and is firm.
• The feta becomes harder the longer you bake it.
• Beetroot pizza crust: mix dry ingredients (flours, starch, beetroot powder, salt and dry yeast).
• Add warm water, maple syrup and Extra virgin olive oil and mix well.
• Mix in coconut oil (with hands if needed) to form an easily moldable dough ball (pink!).
• Keep the dough ball ~30 min in a bowl (covered with a cloth or plastic wrap).
• Preheat oven to 200C/390F.
• Knead the dough for a few times and start flattening it (with hands) to form a round pizza shape.
• Use a rolling pin to get it evenly spread and thin.
• Bake in the oven on a baking sheet lined with parchment paper for ~5 minutes.
• Remove from the oven and spread tomato cashew sauce on top.
• Toppings: remove beetroot slices from the marinade and place on top of the pizza.
• NOTE: The leftover marinade liquid can be used later to marinate more vegetables/tofu or you can even add it into a pasta sauce in place of other condiments.
• Cut almond feta into cubes and place on top of the beetroot.
• Add thinly sliced red onions.
• Bake in the oven for another 15 minutes.
• Enjoy pizza with a colorful salad of greens, bell peppers, red cabbage and cauliflower or your choice of rainbow vegetables.