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Arugula, Beet Powder & Hemp Seed Vegan Pizza

Arugula, Beet Powder & Hemp Seed Vegan Pizza

May 8th 2018

Pizza was one of my favorite foods growing up before I started to eat clean foods and cut dairy out of my diet. If you too are looking for dairy-free alternatives, this vegan pizza recipe is for you. In this version, I am using a store bought crust. There are many gluten-free, grain-free options, including a cauliflower crust.

I have been consuming beets on the regular and I thought this would be a good substitute for tomatoes in this vegan pizza adaptation. Beet Powder is a unique ingredient that delivers big time. Organic Beet Powder has several special nutrients that set it apart from other foods. Its bright red color comes from betacyanins — immune-boosting antioxidants that are able to neutralize harmful free radical molecules.

Beets are known as a nitrate-rich superfood. Nitrates may support healthy blood flow, increase energy, and stamina. Our Beet Powder also has betaine that may help liver function, support heart health, cellular reproduction, and aid in the creation of carnitine. It helps your body turn fat into energy.

You can be creative and choose the toppings you and your family enjoys the most. There really aren't any rules when it comes to pizza toppings. Let your inner chef guide you.

Shop the Recipe

 Organic Beet Powder Shelled Hemp Seeds Raw Brazil Nuts

The recipe title

Servings

4

Time

2 hours

Ingredients

1 1/4 cup blueberries
3/4 cup Sunfood Cashews
1/2 cup Sunfood Cacao Paste wafers
1/3 cup Sunfood Cacao Butter wafers
1/4 cup maple syrup
1/2 tsp vanilla extract
sea salt

Method

Rinse and dry blueberries, making sure no water droplets are left. In a medium bowl, mix blueberries and cashews. Set aside. Melt Cacao Paste wafers and Cacao Butter wafers in a microwaveable bowl for 30-second intervals, stirring at every interval. Stir maple syrup and vanilla extract into melted cacao. Let chocolate cool slightly. then pour into a bowl of blueberries and cashews. Toss until blueberries and cashews are coated. Spoon tablespoon-sized clusters of blueberries and cashews onto a parchment-lined plate. Sprinkle with sea salt. Refrigerate clusters for 30 minutes.

Notes

The notes

Recipe & images: Cassie Lian