- Recipe Cuisine: Vegan
- Recipe Category: Desserts
- Tagged: Dairy Free, Gluten Free Option, Vegan
- Prep Time:
- Cook Time:
- Recipe Yield:
- 1/4 cup unsweetened non-dairy milk (soy-free if necessary)
- 3 tbsp. aquafaba
- 1 1/2 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary), plus more for the work surface
- 1 tbsp. coconut sugar
- 1/2 salt
- 1/2 tsp. baking soda
- 1/2 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
- 8 tbsp. very cold vegan butter (soy-free if necessary)
- Olive oil spray
- 2 medium red beets, peeled and very thinly sliced
- 2 medium golden beets, peeled and very thinly sliced
- 6 tbsp. balsamic vinegar
- 2 tbsp. coconut sugar
- Salt and black pepper to taste
- Mixed Herb Cheese Sauce, Spread Variation
- Fresh thyme leaves
- To make the crust, combine the milk and aquafaba in a small cup or bowl. Place aside.
- Whisk together the flour, coconut sugar, salt, baking soda, and xanthan gum in a large mixing bowl (if using). Cut the butter into the flour with a pastry cutter or fork until it’s evenly incorporated, and the mixture resembles small peas. Pour in the milk mixture slowly until the dough just comes together. Turn out the dough onto a floured surface and shape it into a 2-inch-thick disk. Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes. (This can be done 1 to 3 days ahead of time.)
- While the dough is chilling, make the filling: Preheat the oven to 400°F (200°C, or gas mark 6). Lightly spray two 9 × 13-inch (23 × 33-cm) baking dishes with olive oil. Divide the red beet slices among two dishes and the golden beets among the other (you can do them all in one, but the red beets will stain the golden beets). Drizzle 3 tablespoons vinegar over each set of beets, then top with 1 tablespoon coconut sugar and salt and pepper. Toss to coat, then re-spread the slices (it’s fine if they overlap). Bake for 15 minutes, flipping halfway through. The beets will be slightly undercooked, which is fine. Take them out of the oven and set them aside.
- Reduce the temperature to 350°F. Line a baking sheet, pizza pan, or pizza stone with parchment paper or a silicone baking mat.
- Remove the dough from the refrigerator after it has chilled for at least 30 minutes. Remove the plastic wrap from the dough (set it aside for now) and place it on a floured surface. Turn it over and lightly flour both sides. If the dough is too stiff, knead it lightly with your hands to soften it. If it becomes too dry and cracks, sprinkle with a few drops of water. Place the plastic wrap on top of the dough and roll it out with a rolling pin until it’s about 10 inches in diameter and 14 inch (6 mm) thick. Transfer the dough to the prepared baking sheet, pan, or stone with care. (I do this by sliding a thin, rimless baking sheet underneath the dough to transport it to the other baking sheet; a pizza peel may also work.)
- Spread the cheese evenly over the dough, leaving about 112 inch around the perimeter. On top of the cheese, arrange the beet slices. You can arrange them however you want, whether randomly or in a pretty pattern. Pour any remaining liquid from the baking dish over the beets. Fold the dough’s edges over the beets.
- Bake for 35 to 40 minutes, or until the dough is golden brown. Remove from the oven, slice, and serve with fresh thyme on top. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Place the vegan butter in the freezer for about 10 minutes before using it to keep it extra cold.
To get super thin slices, use a mandolin when slicing your beets.