Serves: 6
Cooks in: 2+ hours
Difficulty: 6/10



590g (5 cups) Strong White Bread Flour

1/3 cup/125ml Beet Juice 

10g Fine Sea Salt

325g (1 & 1/2 cups) Luke Warm Water

6g Active Dried Yeast

45g olive oil 

Beet Sauce

1 Onion

4 cloves Garlic 

1 tsp Cumin

1 tsp Smoked Paprika 

1 tsp Fennel Seeds 

3 Sprigs Thyme  

2 Beetroots, peeled & cut small

1/2 cup/120ml White Wine Vinegar

1/2 cup Organic Unrefined Caster Sugar

1 Bay Leaf

Pinch of Sea Salt & Cracked Black Pepper

Rarebit Sauce

1/4 cup/55g Plant Butter

1 Leek 

1/4 cup/30g Flour 

1/2 cup/125ml Non Dairy Milk

1/2 cup/Welsh Beer

1 tsp Garlic Powder 

2 tsp Miso Paste

1 tsp Mustard 

1 & 1/2 tsp Sea Salt

1 tsp Ground White Pepper 

Squeeze Lemon Juice

1/2 cup/15g tbs Nutritional Yeast


Roasted Vegetables, of your choice 

Garlic Granules 

Olive Oil 

First up for the dough, mix together the flour, yeast and salt in a large mixing bowl or bread mixer. 

Make a well in the middle then add the water, beet juice & olive oil. Stir/Mix until the mix starts combining to form a very wet dough.

Knead the dough for 6-8 minutes, before setting aside with a damp towel over the top. Leave the dough somewhere warm to prove for an hour or so.

Once the dough has doubled in size, portion it until 6 equal sized pieces & roll each piece into a ball. 

Place the dough balls into a lined baking tray, then cover the tray with a damp cloth, let the balls rise somewhere warm for an hour.

Meanwhile prepare your toppings, for the beet sauce. Add some olive oil to a sauce pan, then when it’s hot sauté the onion & garlic until golden. Stir through the cumin, paprika, fennel seeds & thyme, then cook for another minute before adding the beetroot. 

Turn the heat down low, pop a lid on the pan & let the beets cook down until tender, this should take around 5-6 minutes. 

Deglaze the pan with the vinegar, then add the sugar, bay leaf, salt & pepper. Let the sauce bubble away gently for 15-20 minutes until luxuriously sticky. 

Next the cheese sauce, place a medium sized saucepan over a low heat & add the butter.

Sauté the leek, garlic & sage for 3-4 minutes until softened. Stir through the flour & cook out for 2 minutes before deglazing the pan with the beer.

Cook off the alcohol for a few minutes before stirring through the miso & mustard.

Add the milk and whisk/stir until there are no lumps, stir through the lemon juice & seasoning. 

Turn the heat low & let the sauce bubble away for a few minutes to thicken up. Fold through the nutritional yeast.

To build your beetzas, roll out your dough & top with the beet sauce, leaving a 2cm boarder around the edge. Top with some roasted vegetables, dollops of the cheese sauce, a drizzle of olive oil, salt & garlic granules.

Roast the pizza your pizza oven or in a really hot oven.