Roasted Balsamic Beet and Arugula Pizza

Roasted Balsamic Beet and Arugula Pizza

Roasted Balsamic Beet and Arugula Pizza is so easy to make and incredibly good that you’ll want to put it on regular dinner rotation throughout the summer.

Once upon a time there was a young woman who, while visiting her hometown in New Jersey, went out for pizza with her parents. The sweet Italian gentleman behind the counter took her order but when she placed her order for pizza with “no cheese please”…he looked shocked and asked, “Pizza no cheese?” I nodded and he turned to the pizza maker in the back, and with the cutest accent ever exclaimed “pizza no cheese!” And at that the pizza maker echoed,”Pizza, no cheese????”  Who ever heard?

Beet and Arugula Pizza

We laugh about that story now because pizza has taken on so many different forms of meals on crust without cheese.  But this event occurred some 40 years ago before eating pizza without cheese was ever a thing.

Fast forward to 2017 where I am wanting to make an easy gluten and grain free pizza crust and look what I found.  Thankfully there’s this one great product…

Beet and Arugula Pizza

that makes it so easy!  All clean ingredients, grain free, vegan plus it’s delicious.  Side note → hurry over to your closest Natural Grocer because all of Simple Mills mixes are on sale until May 31st.

Thinking ahead to whats growing in our garden, I created this recipe in anticipation for the 3 varieties of beets and arugula that are already popping up.

Roasted Balsamic Beet and Arugula Pizza

While the spiralized beets roasted for 10 minutes, the crust came together without a hitch.  Seriously.

Beet and Arugula Pizza

Beet and Arugula Pizza

Crust out of the oven and cooled a bit, I used hummus as my “sauce”.  Watch the ingredient list in hummus.  Many have canola oil and you want olive oil.

Beet and Arugula Pizza

Layered on the roasted balsamic beets.

Beet and Arugula Pizza

At this point you want to cut it because once it’s topped with the salad, you can just kiss cutting good-bye.  Also, at this point before adding the tossed salad, I’ve scattered a small amount of thinly sliced grilled chicken breast over the beets.  That too is delicious!  Either way, my gluten eating hubs loved it, added chicken or not.

Roasted Balsamic Beet and Arugula Salad

Roasted Balsamic Beet and Arugula Pizza makes a great light summer dinner, an appetizer guests can munch on before the main meal or a side vegetable dish.

Roasted Balsamic Beet and Arugula Salad

And an absolutely awesome meal for meatless Mondays.

Roasted Balsamic Beet and Arugula Pizza

Enjoy and have a great week,


Roasted Balsamic Beet and Arugula Pizza (serves 2 – 4)

1 box grain-free Simple Mills pizza dough (need apple cider vinegar and olive oil for the mix)

1 / 10 oz container of your favorite hummus

2-3 medium sized red beets, peeled and spiralized on the smallest setting (I use this spiralizer)

1 tablespoon extra virgin olive oil

1/2 tablespoon balsamic vinegar

salt and pepper

salad topping

6 cups fresh arugula

2 tablespoons thinly sliced red onion


3 tablespoons extra virgin

2 tablespoons fresh lemon juice

1/2 teaspoon Dijon mustard

salt and pepper


Preheat oven to 350 degrees.

Place spiralized beets (about 2-3 cups) on a rimmed baking sheet; option to line it with parchment paper or aluminum foil to save on cleaning.  Toss beets with 1 tablespoon of olive oil, 1/2 tablespoon balsamic vinegar, salt and pepper. Roast beets at 350 for 10 minutes on the middle rack.

While beets are roasting, make the dough by following directions on Simple Mills Pizza dough mix box.  Oil your hands before handling dough.  Using parchment paper the size of a baking sheet, place the ball of dough in the middle of the paper.  Form the dough into a rectangular shape.  Oil your rolling-pin and roll dough out as thin as possible.  You don’t flip this dough like traditional pizza dough.  Keep rolling until it reaches a nice thin consistent thickness.

Remove beets from oven.  Set aside to cool.

Poke holes in doughs surface.  Keep rolled out crust on the parchment paper and transfer to place on a baking sheet and pop in the oven for 10 -12 minutes.  Reuse the beet baking sheet pan if you can.

While the crust bakes, whisk together dressing ingredients in a small bowl.   Toss arugula and onions together.

Remove crust from oven.  Let cool 10 minutes.  Spread hummus over surface in an even layer.  Follow up with the spiralized beets, distributing evenly.

Cut pizza into 12 pieces.

Toss salad with dressing and arrange over pizza.  Serve and enjoy! 

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