Ingredients:

Crust:

2 cups ground sunflower seeds
1 cup grated beets
1/4 cup coconut oil, hemp oil, or EFA Blend
1/2 teaspoon parsley
Sea salt to taste

Spicy Sun-Dried Tomato Marinara Sauce:

1 cup sun-dried tomatoes
1 clove garlic
1 cup chopped tomatoes
1 cup water
1/2 cup grated cucumbers
3 tablespoons hemp oil
1 tablespoon balsamic vinegar
1 teaspoon oregano
1 teaspoon rosemary
1/4 teaspoon thyme
Sea salt to taste

Topping:

1 tomato, sliced
1/2 Spanish onion, diced
1 cup chopped celery
1/2 cup chopped basil
1/2 cup grated carrot
1/2 cup chopped green onions

RECIPE

Sunflower Seed and Beet Pizza

Brendan Brazier

Adapted from Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life (Da Capo Lifelong Books, 2008)

The fuschia-colored crust on this unique pizza has a light taste and distinct beet flavor.

Yield: 1 pizza

Method:

Preheat oven to 300ºF. In a food processor, combine the sunflower seeds, beets, oil, parsley, and sea salt and pulse until the mixture starts to form a ball. Lightly oil the baking tray with additional coconut oil. Transfer the mixture to the tray and spread into a 1/4-inch thick disc.

To make the marinara sauce, place the sun-dried tomatoes, garlic, tomatoes, water, cucumbers, hemp oil, balsamic vinegar, oregano, rosemary, thyme, and sea salt in a food processor and blend until well combined. Spread the sauce on the beet crust, then top with the sliced tomatoes, Spanish onions, celery, basil, carrots, and green onions.

Bake for 45 minutes, or until the beet crust is crisp.