Servings: 4

Ingredients:

Beet Sauce:

• ⚫ 5-6 small (or 2-3 large) cooked and peeled beets (about 1 pound)
• ⚫ 2 garlic cloves
• ⚫ 2 tbsp fresh lemon juice (omit for strict low histamine)
• ⚫ 2 tbsp olive oil
• ⚫ 1 tsp sea salt
• ⚫ Food processor or high powered blender

Pizza Dough:

• ⚫ 2 1/4 teaspoons active dry yeast (one packet)
• ⚫ 1/4 cup warm water (110-115 degrees)
• ⚫ 2 1/2 tbsp olive oil
• ⚫ 1 large egg
• ⚫ 1 cup almond meal
• ⚫ 1 cup arrowroot flour
• ⚫ 1/2 tsp sea salt
• ⚫ Pizza stone (can use a sheet pan but may need to cook longer)
• ⚫ Parchment paper

Toppings:

• ⚫ 4oz goat cheese
• ⚫ 1 cup baby arugula
• ⚫ 1/3 cup walnuts (chopped)
• ⚫ Balsamic glaze (omit for strict low histamine)

Directions:

1️⃣ Add all beet sauce ingredients to a high-powered blender or food processor and blend until smooth. Set aside.

2️⃣ In a large bowl, whisk together the active dry yeast and warm water. Let sit for 3–5 minutes, until bubbles form.

3️⃣ Add the olive oil and egg. Mix with a hand or stand mixer on medium speed for about 30 seconds.

4️⃣ In a separate bowl, whisk together the almond meal, arrowroot, and salt.

5️⃣ Add the dry ingredients to the wet mixture. Mix on low until combined, then increase to medium-high and mix for 1 minute. The dough will be thinner and stickier than traditional pizza dough — this is normal.

6️⃣ Lightly grease a bowl with olive oil. Transfer the dough into the bowl, cover with a towel, and let rise in a warm, dark place for 90 minutes.

7️⃣ Place a pizza stone in the oven (if using) and preheat to 450°F. 

8️⃣ On a piece of parchment paper, press the dough into a thin circle, about 10 inches in diameter.

9️⃣ Carefully transfer the parchment with the dough onto the hot pizza stone and bake for 10 minutes, or until the edges are lightly browned. If using a sheet pan instead, you may need to bake the crust a few minutes longer.

1️⃣0️⃣ Remove from the oven and spread your desired amount of beet sauce evenly over the crust. Top with goat cheese.

1️⃣1️⃣ Return to the oven and bake for another 5–6 minutes, until warmed through.

1️⃣2️⃣ Top with arugula, walnuts, and a drizzle of balsamic glaze (if using).

1️⃣3️⃣ into 6–8 pieces and enjoy!

Note*

• ⚫ You’ll likely have extra beet sauce left over. Freeze any leftovers to use later with your favorite pasta, as a dip for a simple snack, or as a flavorful topping for other meals.