It’s all about thinking outside the takeout pizza box! In order about how to create the perfect HBFIT pizza, I thought about color as a major component. My mind immediately went to purple–a color key for both the winter season and nutritional power. I chose a variety of veggies–from kale to beets to cabbage to construct this pretty AND much better-for-you pizza.


Ingredients (Dough):

1 3/4 cup warm beet juice (between 120-130 degrees to activate the yeast)

3 cups gluten-free bread flour

1 teaspoon xanthan gum

3 tbsp sugar

1 tbsp salt

1/2 tsp baking powder

1 tbsp yeast

1 1/4 cup warm water

1 tbsp olive oil


1 red onion

Handful of fresh purple kale

1 cup mozzarella cheese, shredded

1 cup goat cheese, crumbled

2 tbsp heavy cream

1 tbsp balsamic vinegar

1/2 cup red cabbage

1 tbsp honey

Dough directions:

  1. Roast the beets at 350 until tender. Once roasted, the skins should peel off easily. Slice and juice. (Save the juice.)
  2. In a bowl, sprinkle the yeast on top of the warm beet juice and allow to activate, about 10 minutes.

Meanwhile, in a food processor, combine the salt and 2 cups of flour. Pulse until blended.

  1. Add the beet juice mixture, olive oil, and remaining flour to the food processor. Pulse and scrape the sides of the bowl until well blended.
  2. Once combined, place the dough in a well oiled bowl and cover. Allow to set and double in size. About 45 minutes

Pizza directions:

  1. In a skillet over medium heat, brown the red onion slices with a little bit of olive oil until they turn a slightly golden color. Add the balsamic vinegar and honey, cook for about 6 minutes and set aside.
  2. Preheat the oven to 350, and roll out the dough and place on a greased cookie sheet.
  3. Add a layer of heavy cream followed by mozzarella, goat cheese, red onion slices, red cabbage and purple kale.
  4. Bake the pizza for about 12-15 minutes or until golden and crisp.
  5. Enjoy!


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