Beetroot Pizza Dough

5 from 6 votes
Total Time 1 hr 5 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 191 kcal


  • 300 g Wholemeal spelt flour
  • 60 g Boiled beetroot
  • 60 ml Oat milk
  • 0,5 packet Dry yeast
  • 1 Pc. Egg
  • 2 tsp Olive oil
  • Salt pepper


  • Purée the egg, milk, oil, 1/2 teaspoon salt, a pinch of pepper and the beetroot. Mix with flour and dry yeast. Knead everything to a smooth dough and cover and let rise in a warm place for about 30 - 45 minutes. The dough should then have visibly enlarged.
  • Then knead the dough again on a floured surface and then roll it out into a round pizza. Cover as desired, e.g. with the usual pizza basics: tomato sauce, mushrooms etc. and cheese on top. Bake in a preheated oven at 180 degrees for around 15-20 minutes.


  • The amount of beetroot for the batter can be increased up to 80 g.


Serving: 100gCalories: 191kcalCarbohydrates: 1.6gProtein: 1.8gFat: 20.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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