Roasted Beet Pizza with Arugula and Cashew Cream
Celebrate autumn's harvest with a sweet and tart Roasted Beet Pizza with Arugula and Cashew Cheese. A delicious and seasonal pizza pie for the whole family.
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 
Course: Main Course
Cuisine: Pizza, Vegan
Keyword: Roasted Beet Pizza
Servings: 8 slices
Calories: 348 kcal
Ingredients
Pizza Topping
  • 2 large beets, peeled and thinly sliced
  • 3 tbsp olive oil, divided
  • 1 tsp salt, divided
  • 1/2 yellow onion, thinly sliced
Cashew Cream
Everything Else
  • 1 pizza crust, homemade or store-bought
  • 1 cup fresh arugula, loosely packed
  • 1/4 cup toasted walnuts, chopped
Instructions
  1. Prepare your pizza dough. If you're making your own crust, follow these instructions. My preference is a pre-made dough that can be found in the refrigerator section at your local grocery store. 

  2. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside. 

  3. Wash and peel the beets. Thinly slice the beets about 1/8" thick. This is easiest done with a mandoline slicer. Toss in 2 tbsp olive oil and 1/2 tsp of salt. Place beet onto the prepared baking sheet in a single layer and bake for 20 minutes, until beets are roasted and easily pierced with a fork. Remove from heat. Turn your oven up to 450 F. 

  4. Meanwhile, in a medium cast iron skillet, heat remaining 1 tbsp of olive oil over medium-low heat. Once the oil is hot, add onions and remaining 1/2 tsp of salt. Sauté slowly, stirring frequently, until onions are fragrant and golden brown, about 15 minutes. Remove from heat and set aside. 

  5. In a high-powered blender, combine all the ingredients for the cashew cheese and blend until completely smooth. 

  6. Place prepared dough on a pizza stone. Top with a thin layer of cashew cheese, spreading evenly to cover the bottom, leaving about 1/2" around for the crust. Top with a layer of caramelized onions followed by the beets, layering them so that they completely cover the top of the pizza. 

  7. Place the pizza in the oven and bake for 15-18 minutes, until pizza dough is golden brown. 

  8. Remove from oven and top with arugula and walnuts. Serve immediately. 

Recipe Notes

If using your own dough, MAKE SURE to sprinkle the bottom of the pizza stone with a bit of flour or cornstarch to prevent dough from sticking.

Nutrition Facts
Roasted Beet Pizza with Arugula and Cashew Cream
Amount Per Serving
Calories 348 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Sodium 781mg34%
Potassium 165mg5%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 2g2%
Protein 8g16%
Vitamin A 60IU1%
Vitamin C 3.8mg5%
Calcium 59mg6%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.