My son thought it a bit wierd, what a guy…
1¼ cup pureed beets (about 3 large beets) roasted or boiled first (if you boiled your beets, try my Beet Juice Lemonade recipe 😛 )
1¼ cup almond flour
2 teaspoons baking powder
½ teaspoon salt
1Tablespoon coconut milk (I used coconut milk kefir, then let the dough culture on the counter for several hours—this is completely optional)
- Preheat oven to 350o.
- Mix the pureed beets with all ingredients to form a wet dough.
- Using a spoon, spread the dough to about ⅓ inch thick on parchment paper lined backing dish. Smooth the “dough” with the back of a spoon leaving the edges slightly thicker than the rest.
- Bake 15-20 minutes in the preheated oven until “crusty.”
- Top with desired toppings and bake another 10-20 minutes until any cheese melts.
Pictured is layers of toppings as follows:
1 onion sliced thin and caramelized by cooking in 1 Tablespoon olive oil stirring often until slightly browned; adding 1 Tablespoon balsamic vinegarfor the last minute of cooking
½ cup chopped basil
1 small yellow and 1 small green zucchini halved and thinly sliced
8oz package of Lizenatti Mozzarella-style almond cheese, grated
Enjoy your healthy brunch!
Copyright © 2017 Marie Sternquist. All Rights Reserved