Gluten-free Pink Pizza

by Pia Haugseth
60 min
Gluten-free Pink Pizza


  • 1 x beetroot
  • 2 dl water
  • 180 g gluten free flour
  • 1/4 pack dry yeast
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp olive oil
  • 1 dl pizza sauce
  • 100 g cheese
  • 50 g ham
  • 1 tsp fresh basil


  1. Start by making beetroot puree. Peel and dice the beetroot and boil it in a saucepan with water until tender. Takes about 10 min depending on the size of the pieces. Cool until lukewarm and run the pieces and water together in a blender.
  2. Make pizza dough. Mix gluten-free flour, dry yeast, baking powder and salt in a bowl. Mix well. Add the beetroot puree and 1/3 part of the olive oil. Knead the dough for a minimum of 5 minutes. Raise the dough to double size.
  3. Ad the rest of the olive oil on a baking sheet. Place the dough and have oil on top before you press it out to a flat pizza base. Bake the bottom at 250 degrees for 7 minutes before adding the filling.
  4. Add pizza sauce, cheese and finely chopped ham. Top with basil.
  5. Bake the pizza for about 7 minutes at the same degrees.
  6. Gluten-free pizza tastes best when served right away.