Beet-Hummus Pineapple PIzza

Plant-Based, Dairy-Free, Low Gluten

Once you try hummus pizza, you won't need cheese. A thick creamy, colorful layer of beet-hummus paired with sweet pineapple chunks is amazing combo. Spelt sourdough gives a rustic flavor and is a low-gluten, easy to digest grain. Berkshire Mountain Bakery is a great brand to try for pre-made spelt sourdough crusts. Whatever your dietary needs, pizza should still be part of the menu!


Time: 25 minutes

Servings: 4


1 pre-made spelt sourdough crust

16oz chickpeas

8 ounces canned sliced beets

¼ cup olive oil

¼ cup water

2 tbsp lemon juice

2 tbsp tahini

Salt and pepper to taste

Toppings: 1 small can pineapple chunks (drained), ½ yellow bell pepper, handful black olives, more olive oil.

Method: Preheat oven to 450 degrees F. Blend all ingredients (besides crust and toppings) in food processor until smooth. Place crust on baking sheet. Drizzle crust with olive oil and then spread on hummus in a thick layer, using it all up. Add toppings and more salt and pepper. Bake for ten minutes and broil an extra two to get crispy. Slice and enjoy!