Preheat oven to 180 ° C. Chop the beets into
cubes, wrap them in aluminum foil and place in preheated oven for 50 min.
(For the bark) In a large bowl, mix the almond flour, eggs,
salt and coconut oil. Mix them well. In a pizza oven, place baking paper and
coat with a little coconut oil. Pour the mixture over it. Put in the oven for
10-15 minutes, depending on the thickness of the dough.
When the beets are
ready, remove from the oven and allow them to cool. Put all ingredients for the
pesto in a blender, and blend until you get an even mix. When the dough is
ready, remove from oven and allow to cool. Then moisten the pesto evenly from
the top, leaving room for the sides to have a bark.
Place spinach leaves
on top of the pesto and then the beets. Grate the mozzarella and parmesan on
top. Repeat in the oven for 15-20 minutes.
Remove from the oven, let cool, then slice and
enjoy the healthiest pizza you’ve ever eaten!