Gluten-Free Beet Pesto Pizza with Kale and Goat Cheese is a vibrant, nutrient-rich pizza that combines bold flavor with wholesome ingredients. This colorful superfood pizza is loaded with antioxidants and makes a satisfying, healthier meal.
A vegetable-forward pizza might sound simple, but this one sings. The crust is prebaked, then spread with a roasted beet pesto that adds natural sweetness, bright color, and savory depth.
Topped with fresh kale and a mix of goat cheese and mozzarella, the pizza stays light yet indulgent. The kale adds micronutrients and texture, while the cheeses offer creaminess and tang.
Baked goat cheese deserves special mention: in the oven it develops a crisp outer edge and a luxuriously creamy center that elevates every bite.
I use a gluten-free dough here, but you can use any crust you prefer—store-bought or homemade will work fine. The fresh, simple ingredients make this pizza feel both nourishing and celebratory.
Below are the ingredients and steps to make this delicious beet pesto pizza at home.
Beet Pesto Pizza Ingredients:
Pizza Dough: Choose your favorite pizza dough—homemade or store-bought. I often use a gluten-free mix, but any crust will work.
Beet Pesto: This sauce replaces classic tomato sauce with roasted beets blended with garlic, walnuts, olive oil, parmesan, and lemon juice. The result is a rich, slightly sweet, and savory spread that pairs well with cheese and greens.
Fresh Kale: Thinly sliced kale adds color, nutrients, and a bit of chew. You can use baby spinach or Swiss chard instead, or omit greens if you prefer.
Goat Cheese and Mozzarella: Soft goat cheese adds tang and creaminess, while mozzarella melts and binds everything together. Use the amounts you like or swap for other favorite cheeses.
Recipe Adaptations:
- Make a beet green pesto using the greens instead of roasted beets.
- Swap cheeses—feta or sharp cheddar work well.
- Replace kale with spinach or chard, or omit greens entirely.
- Add other toppings like olives, artichoke hearts, sun-dried tomatoes, or pine nuts.
Now that the basics are covered, here’s how to assemble and bake the pizza.
How to Make Beet Pesto Pizza:
Prepare the roasted beet pesto and your pizza dough.
To roast beets: wrap whole or chopped beets in foil and bake at 375°F for 40–50 minutes, until very tender. Let cool enough to handle, then remove from the foil.
Place the roasted beets in a food processor with walnuts, parmesan, olive oil, lemon juice, salt, and pepper. Process until you have a thick, spreadable pesto. Taste and adjust seasoning as needed.
Preheat the oven to 415°F. Dust a baking sheet with gluten-free flour or cornmeal and press or roll the dough to your desired thickness. Par-bake the crust for 5–7 minutes without toppings.
Remove the crust and spread the beet pesto evenly over it. Add the thinly sliced kale, then dot with goat cheese and sprinkle grated mozzarella over the top. If desired, drizzle a little olive oil on the crust for extra crispiness.
The kale will wilt and reduce in volume as the pizza bakes. Bake the pizza for 20–25 minutes, or until the crust is golden and the cheese is melted and bubbly. Let the pizza rest for about 5 minutes before slicing and serving.
Store leftovers in an airtight container in the refrigerator for up to five days, and reheat in a hot oven for best texture.
Crust Options:
Use whatever crust suits your diet and taste. Options include almond flour crust, cauliflower crust, kale crust, or a gluten-free mix if you want convenience. If gluten isn’t a concern, a traditional homemade pizza crust also works well. A pizza stone can help achieve a crisp bottom.
More Pizza Recipes:
- Caramelized Onion Fig Ricotta Pizza
- Asparagus and Pancetta Pesto Pizza
- Prosciutto, Artichoke, and Sun-Dried Tomato Pizza with Pine Nuts
- Roasted Chicken and Mushroom Pesto Pizza
This beet pesto pizza delivers vibrant color, layered flavor, and a balance of fresh greens and melty cheese—give it a try for a memorable, nutrient-forward dinner.
Beet Pesto Pizza with Kale and Goat Cheese
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Ingredients
- 1 lb gluten-free pizza dough
- 1 cup beet pesto
- 2 cups kale leaves, thinly sliced*
- 1 1/2 cups mozzarella cheese, grated
- 2 to 4 ounces goat cheese, to taste
Instructions
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Prepare the beet pesto and the pizza dough.
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Preheat the oven to 415 degrees F.
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Dust gluten-free flour or cornmeal on a baking sheet and press or roll the dough to desired thickness.
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Par-bake the dough for 5 to 7 minutes with no toppings.
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Remove the crust and spread the beet pesto over it. Add the kale leaves, then goat cheese and mozzarella. Note: the kale will cook down in the oven.
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Bake pizza for 20 to 25 minutes or until it reaches your desired crispness.
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Allow pizza to cool for 5 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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