If you haven’t caught on by now, part of what I love about cooking is the chance to experiment! Because so many people find eating healthy to be flavorless and boring, I embrace the challenge of finding new, and I admit sometimes unusual, recipes to satisfy their cravings without leaving them saddled with guilt and love handles.
If the eggnog and holiday cookies got the best of you, and even if they didn’t, try this yummy pizza recipe that is loaded with flavor… and vegetable superpowers : )
Instead of regular tomato sauce, this recipe uses pureed beets. Like most vegetables, beets have numerous health benefits. The nutrient, Betaine, found in beets has been shown to prevent inflammation and protect cells from environmental stress. If you are an athlete, consider making beets a part of your training regimen as they have been shown to improve performance by increasing tolerance for high intensity exercise and decreasing the oxygen cost of low intensity exercise. The effect of drinking beet juice 2-3 hours before workouts is not minor. According to Runner’s World, performance is increased 12-14% which translates to a 1-2% decrease in race time. For more details on the ergogenic properties of beets, click here. Or, ask Olympic marathoner Ryan Hall who is reportedly a fan of the juice.
To make this pizza, I made a homemade crust out of 100% Whole Wheat flour and pre-baked the crust before topping it. Directions for making the crust can be found here. For the sauce I pureed 1 can of beets in a food processor with 3 cloves of garlic, 1 tbsp olive oil, juice from half a lemon, and a dash of salt. Next I piled on spinach, organic shredded cheddar cheese, diced mushrooms, and olives. Bake for 10-12 minutes @ 350 degrees and enjoy!