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Pizza doesn’t have to be just pepperoni and cheese. This beet pesto pizza is a fun and delicious way to enjoy a cheesy pizza, plus some veggies (hi, kale!).

Step up your pizza game with this Beet Pesto Pizza with Goat Cheese and Kale, a decadent, healthy pizza that's packed with flavor and antioxidants.
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What better way to learn to like a less-than-liked vegetable than by pairing it with a food you love? That’s right, friends, beets and pizza are joining forces today!

After a bit of trial and error (and a magenta mess that left my kitchen looking like a beet crime scene), I arrived at this tasty beet pesto base on which to pile loads of cheese and kale! Let’s cook!

Step up your pizza game with this Beet Pesto Pizza with Goat Cheese and Kale, a decadent, healthy pizza that's packed with flavor and antioxidants.

Reader rating

★★★★★

“Loved it! The beet pesto was incredible.” —Michaela

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Step up your pizza game with this Beet Pesto Pizza with Goat Cheese and Kale, a decadent, healthy pizza that's packed with flavor and antioxidants.
This beet pesto, guys. It’s creamy. It’s nutty. And most amazing of all, it’s not earthy. It doesn’t taste like dirt! This pesto recipe manages to remove that signature beet taste, transforming it into a healthy and delicious pesto.
Step up your pizza game with this Beet Pesto Pizza with Goat Cheese and Kale, a decadent, healthy pizza that's packed with flavor and antioxidants.
Step up your pizza game with this Beet Pesto Pizza with Goat Cheese and Kale, a decadent, healthy pizza that's packed with flavor and antioxidants.
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Beet Pesto Pizza with Goat Cheese and Kale

4.86 from 7 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 42 minutes
Total: 52 minutes
Servings: 10 slices
Pizza doesn't have to be just pepperoni and cheese. This beet pesto pizza is a fun and yummy way to still enjoy a cheese pizza, plus some veggies (hi, kale!). For busy nights, just grab a store-bought crust, and make dough from scratch when you have more time. We've got crust options for both, including low-carb!

Ingredients 

Beet Pesto

  • 2 large red beets
  • 3 cloves garlic
  • 1/2 cup walnuts, 75 g
  • 3/4 cup finely grated parmesan cheese, 75 g
  • 2 Tbsp lemon juice, 30 mL
  • 1/4 tsp salt
  • 1/4 cup olive oil + 1 Tbsp for roasting, 75 mL

Everything Else

  • 1 pizza dough, click for easy homemade recipe
  • 2 cups kale
  • 2 cups mozzarella cheese, 200 g
  • 2 oz goat cheese, 60 g
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Instructions 

  • Roast Beets: Preheat oven to 425 degrees F (218 C). Trim, peel, and chop beets into 1/2 inch cubes. Drizzle with 1 Tbsp olive oil and place on aluminum foil, fashioning it into a sealed pouch. Cook for 30 minutes, or until tender. 
  • Beet Pesto: Puree roasted beets, garlic, walnuts, parmesan, lemon juice, and salt in a food processor. Slowly pour in 1/4 cup olive oil, blending as you pour.
  • Assemble: Spread a thin layer of beet pesto over pizza dough (you may have leftover pesto). Layer on kale, sprinkle on mozzarella, then add dollops of goat cheese.
  • Bake: Increase temperature to 475 degrees F (246 C). Bake for 10 to 12 minutes, or until cheese is melted and crust is golden brown.

Notes

Storage: Like any pizza, leftovers are great! This one can be stored in the fridge in an airtight container for up to 4 days. Reheat it in the air fryer for the best results.

Nutrition

Serving: 1slice | Calories: 223kcal | Carbohydrates: 20.1g | Protein: 8.8g | Fat: 13.4g | Saturated Fat: 3.1g | Cholesterol: 9mg | Sodium: 333mg | Potassium: 140mg | Fiber: 2.2g | Sugar: 1.5g | Calcium: 70mg | Iron: 0.5mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

it’s pizza night!

A slice of pizza topped with beet sauce, kale, and goat cheese is being lifted from a dark round pan. The surface glistens with melted cheese and vibrant greens, reminiscent of an artful pesto pizza creation.
A photo from when this post was originally published!
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4.86 from 7 votes (1 rating without comment)

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22 Comments

  1. Ken Gurvin says:

    Hello Sarah,
    I buy my beets already cooked can you give a weight measure for the pesto?

    Thank you!
    Ken

    Reply
    1. Sarah Bond says:

      Hi Ken! I don’t have weight measurements on hand so I can’t say exactly, but I think you would need about 500 grams (1 lb) of beets (that’s equivalent to two medium large beets).

    2. Ken Gurvin says:

      Hi Sarah,

      Thank you for the estimate.
      I can’t wait to try the Beet Pesto recipe and the Cauliflower crust recipe too!