Sunflower Seed Beet Pizza recipe

Categories: Constipation, Gluten-free, Large Intestine Fluid Vacuity, Vegan, Vegetarian

beet pizza

Sunflower Seed Beet Pizza

Crust

2 cups ground sunflower seeds
1 cup grated beet
1/4 cup coconut oil, hemp oil, or EFA Oil Blend (p. xxx)
1/2 tsp parsley
Sea salt to taste
Topping

1 tomato, sliced
1/2 Spanish onion, diced
1 cup chopped celery
1/2 cup chopped fresh basil
1/2 cup grated carrot
1/2 cup chopped green onions
Procedure: Preheat oven to 300°F.

In a food processor, process all crust ingredients until mixture starts to ball up. Lightly oil the baking tray with coconut oil. Spread mixture on tray to about 1/4 inch thick (it can be thicker or thinner if you prefer).

Spread Sweet Pepper Hemp Pesto (recipe follows) on crust; add topping. Bake for 45 minutes. (This will vary slightly depending on the moisture content of the vegetables and the desired crispness of the pizza.)

Sweet Pepper Hemp Pesto

2 cloves garlic
2 red bell peppers
1/2 cup fresh basil
3 tbsp Nutritional Yeast and Sesame Seed Topping (p. xxx)
2 tbsp hemp seeds
2 tbsp hemp oil
Sea salt to taste
In a food processor, process all ingredients together until smooth. Keep refrigerated for up to 1 week. Variation: Roast the peppers for 30 minutes in a 300°F oven, lightly coated in coconut oil, before blending. This will intensify the flavor. Makes about 2 cups.