My final recipe of the year is a Turmeric Pizza with Beetroot, Crunchy Chickpeas, and Arugula, which I modified from a recipe I came across on Lenaliciously. My recipe for Roasted Chickpeas, which are incorporated into this recipe, appeared on my blog around three years ago; I love them as both a snack and an ingredient in bowls. Or even here, as you can see, as a topping for pizza.

For this recipe, I used a prepared beetroot spread from Alnatura – but you can also make it yourself (check out my recipe here). It’s delicious with freshly grated horseradish.

Superfood turmeric gives the pizza dough a brilliant yellow color. To learn more about why turmeric is so good for you, check out this post.

Here’s the recipe:

Recipe: Turmeric Pizza with Beetroot, Crunchy Chickpeas, and Arugula

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time
  • 100 g chickpeas cooked
  • 3 tbsp olive oil*
  • 1 tsp thyme* dried
  • salt*
  • pepper*
  • 120 g spelt flour
  • 1 tsp turmeric* dried
  • 3-4 tbsp beetroot spread homemade or store-bought
  • 1 handful arugula
  1. Preheat oven to 200°C on the fan setting.
  2. Drain chickpeas and combine in a bowl with thyme, salt, pepper, and two tablespoons of olive oil. Spread over a baking tray lined with baking paper and bake for 30-35 minutes in pre-heated oven (top or bottom).
  3. While chickpeas are baking, knead spelt flour with remaining olive oil (1 tablespoon), 1 pinch of salt, turmeric, and 70 ml water to form a dough. Roll dough out on a second baking tray lined with baking paper.
  4. Bake dough in preheated oven (top or bottom) for 25 minutes.
  5. Spread beetroot spread over baked pizza dough, add roasted chickpeas and arugula.
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Enjoy! :-)

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