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My Darling Vegan
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.
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Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
 
Course: Main Course
Cuisine: Vegan, Pizza
Servings: 8 slices
Calories: 348 kcal
Author: Sarah McMinn
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

Serving and Storing - Serve the pizza out of the oven. While the pizza is still warm, top with fresh arugula and toasted walnuts. Store leftover pizza in an airtight container in the refrigerator 1-2 days. Gently reheat the pizza in the microwave or oven before eating.

Recipe Tips - If you don't have a high-powered blender, soak the cashews for 6 hours prior to blending. This won't get them quite as silky smooth but it works in a pinch.

Variations - To save on time, consider buying pre-made pizza dough or a pre-baked pizza crust. In addition, prepare your cashew cream ahead of time. This can be made a day or two in advance.

Nutrition Facts
Calories Per Serving: 348
% Daily Value
Carbohydrates 30g 10%
Protein 8g 16%
Fat 22g 34%
Saturated Fat 3g 19%
Sodium 781mg 34%
Potassium 165mg 5%
Fiber 2g 8%
Sugar 2g 2%
Vitamin A 60IU 1%
Vitamin C 3.8mg 5%
Calcium 59mg 6%
Iron 2.5mg 14%