Ingredients
- CRUST -----------------
- ¼ cup unsweetened nondairy milk (soy-free if necessary)
- 3 tablespoons aquafaba
- 1½ cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary), plus more for the work surface
- 1 tablespoon coconut sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
- 8 tablespoons very cold vegan butter (soy-free if necessary; see Tip)
- FILLING ------------------
- Olive oil spray
- 2 medium red beets, peeled and very thinly sliced (see Tip)
- 2 medium golden beets, peeled and very thinly sliced (see Tip)
- 6 tablespoons balsamic vinegar
- 2 tablespoons coconut sugar
- Salt and black pepper to taste
- Mixed Herb Cheese Sauce, Spread Variation (or store-bought vegan cheese sauce)
- Fresh thyme leaves
Instructions
- To make the crust : In a small cup or bowl, combine the milk and aquafaba. Set aside.
- In a large bowl, whisk together the flour, coconut sugar, salt, baking soda, and xanthan gum (if using). Using a pastry cutter or fork, cut the butter into the flour until it’s evenly incorporated and the mixture resembles small peas. Slowly pour in the milk mixture until the dough just comes together. Turn the dough out onto a floured surface and work it into a roughly 2-inch-thick disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. (This can be done 1 to 3 days in advance.)
- While the dough is chilling, make the filling : Preheat the oven to 400°F . Lightly spray two 9 × 13-inch (23 × 33-cm) baking dishes with olive oil. Spread out the red beet slices in one dish and the golden beets in the other (you can do them all in one, but the red beets will stain the golden beets). Drizzle 3 tablespoons of the vinegar over each set of beets, then add 1 tablespoon coconut sugar per dish and top with salt and pepper. Toss to coat, then spread out the slices again (it’s okay if they overlap). Bake for about 15 minutes, flipping once halfway through. The beets will be undercooked, which is okay. Remove them from the oven and set aside.
- Reduce the temperature to 350°F. Line a baking sheet, pizza pan, or pizza stone with parchment paper or a silicone baking mat.
- Once the dough has chilled for at least 30 minutes, remove it from the refrigerator. Remove the plastic wrap (set it aside for now) and place the dough on a floured surface. Turn it over so both sides are lightly floured. If the dough is hard, knead it lightly with your hands to make it pliable. If it’s too dry and begins to crack, sprinkle with a couple of drops of water. Lay the plastic wrap on top of the dough and use a rolling pin to roll it out until it’s a circle about 10 inches in diameter and ¼ inch (6 mm) thick. Gently transfer the dough to the prepared baking sheet, pan, or stone. (I do this by scooting a thin, rimless baking sheet under the dough to transport it to the other baking sheet; a pizza peel may also work.)
- Spread the cheese on top of the dough, leaving about 1½ inches around the perimeter. Lay the beet slices on top of the cheese. You can lay them out willy-nilly or in a pretty pattern—your choice. If there is any liquid in the baking dish, pour it over the beets. Fold the edges of the dough over the beets.
- Bake for 35 to 40 minutes, until the dough is golden brown. Remove from the oven, slice, and serve topped with fresh thyme.
- Leftovers will keep in an airtight container in the fridge for up to 2 days.
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About 10 minutes before using vegan butter, stick it in the freezer so it gets extra cold.
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When slicing your beets, it’s best to use a mandoline to get superthin slices.