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Photo of Roasted beetroot, cottage cheese and pesto gluten-free pizza by WW

Roasted beetroot, cottage cheese and pesto gluten-free pizza

Total Time
2 hr 20 min
1 hr 20 min
1 hr
This pizza base is made from gluten-free plain flour so it still has the classic crust texture that isn’t too dense. Baking twice gives it extra crunch and when topped with sweet, bright beetroot and sour cream, it will soon become everyone’s favourite pizza.


Flour, plain, gluten free

2½ cup(s), (335g)

Dry yeast

1 tsp

Olive oil

2 tbs


4 small


1 clove(s), crushed

Basil pesto

65 g, (1/4 cup)

Red onion

1 medium, thinly sliced

Cottage cheese, reduced fat

½ cup(s)


20 g

Oil spray

3 x 3 second spray(s)


  1. Place flour, yeast and 1 tsp salt in a large bowl of an electric beater fitted with a dough hook. Stir to combine. Add 3/4 cup (180ml) warm water and half the oil and knead on low speed until combined. Scrape down side of bowl and knead on medium speed for 3-4 minutes or until smooth. Lightly spray a large bowl with oil. Using a spatula, transfer sticky dough to oiled bowl. Allow to stand, covered with a clean tea towel, in a warm draught-free place for 1 hour or until dough expands slightly.
  2. Meanwhile, preheat oven to 200°C. Wrap beetroot in one large piece of foil. Bake for 45 minutes or until tender. Cool for 5 minutes. Peel and cut into wedges. Toss beetroot, garlic and remaining oil in a bowl. Season.
  3. Increase oven to 240°C. Lightly spray 2 large baking trays with oil. Halve dough with a knife. Lightly spray your hands with oil and form a ball with 1 portion of dough. Place in centre of prepared baking tray and flatten with your hands to form a 26cm disc. Repeat with remaining dough. Bake for 10 minutes or until par-cooked.
  4. Spread bases with pesto. Top each pizza base with onion and beetroot. Bake for 10-12 minutes or until bases are golden and crisp. Top pizzas with cottage cheese and rocket.


SERVING SUGGESTION: Garden salad drizzled with lemon juice.