Raw Beetza with Avocado Pesto

Last week I said I would try to use more pulp from juicing in my recipes, and I have been doing so!  It is wonderful in crackers so I thought it would make great pizza crust.  It did!  I had beet pulp, so it created a lovely red hued crust which was delicious once I added a few herbs and some garlic for flavor.  I once had a pizza with beets on it at a restaurant, and they called it a "beetza".  I decided that since the crust of this pizza had beets, I might as well make it a beetza and top it off with beets as well.  I love beets in case you can not tell, and I have a lot on hand since I bought 25 lbs for juicing (so I hope you all don't mind me posting a lot of beet recipes in the next couple weeks).

Raw Beetza with Avocado Pesto
Makes 1 large pizza

Crust:
2 cups beet pulp*
1/4 cup ground flaxseed
1 Tbsp dried basil
1 Tbsp dried marjoram
1 garlic clove
1/4 tsp sea salt
3/4 cup water

Pesto:
1 avocado
1/3 cup raw shelled hemp seeds
1 bunch fresh basil
1 garlic clove
juice of one lemon
sea salt to taste

Toppings:
1 beet, cut julienne
1 cup cherry tomatoes, halved
a handful of alfalfa sprouts, broccoli sprouts, or radish sprouts
1/4 cup spinach, cut chiffanade
raw shelled hempseeds

For the crust, combine all ingredients in a food processor and process until smooth and well combined.  Spread out in a large circle on a lined dehydrator sheet and dehydrate for 12 hours, then flip over and continue to dry until crisp, about another 10-12 hours. 
To make the pesto, combine all ingredients in a food processor and process until smooth.  Spread out over pizza crust.  Top with the beets, cherry tomatoes, alfalfa sprouts, spinach, and some hemp seeds.  Enjoy!

*If you do not juice and you are using fresh chopped beets instead of pulp, you may need a little less water in the crust.