When you’re making a special dough for your pizza, you have to either use special flours or add vegetables in very, very small pieces. In this case, you can use pureed beets to make a dough that’ll be full of nutrients — a beet dough.
The key to making this recipe right is to not use only beets, you also need some sort of flour to help give the dough cohesion. Beets are too watery to make a dough all by itself, unless you desire the end result to be extremely pliable, to the point using it for pizza is not a good idea.
The result is a purple dough, thanks to the beets. It’ll be impossible to bite the crust without feeling the taste of beets! So let’s get our hands dirty and make some great beet dough!
- Food processor
- 2 cups flour
- 2 beets
- 2 tsp baking yeast
- 1 cup warm water
- 2 tsp honey
- 1 tbsp olive oil
- Chop the beets and put them into the food processor. You must turn them into a paste, thin enough to be incorporated into dough. If there's any liquid, make sure to throw it away, you only need the paste.
- Pour the flour and the yeast into a bowl, along with the water. Knead the mixture until the flour and yeast have absorbed the water. If you see the dough is too thick, don't add more water yet.
- Incorporate the beets, oil, and honey, and knead the dough again until all ingredients are mixed together. The water from the beet puree should help make the dough manageable. If it's too watery, add more flour, and if it's still too dense even after adding the beets, pour more water.
- Wrap the bowl with the dough with transparent plastic wrap and let the dough rest in the fridge for two hours. You can keep the dough refrigerated up to three days.