Caramalised Onion, Beetroot and Ricotta Pizza


Guest Recipe by Steph Wearne of Body Good Food

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_I6A5362As a Nutritionist, my number one priority is that the food you eat must be wholesome, nourishing, balanced and enjoyable. There are too many stressors in our hectic lifestyles; we don’t need food to add to the list. The ideal healthy relationship with food is one that does not restrict, deprive, or take-over the mind. It is consistently relaxing, enjoyable and nutritiously good for the body. I believe that every food group has a place in someone’s diet; it comes down to tweaking how much of each group works for each individual. I work with clients to make healthy eating a habitual and enjoyable part of their lifestyle and to identify which foods works best for their body. Once this positive relationship with food is established things like weight loss, clear skin, and boundless energy are just bonuses that come along with the journey.

Caramelised Onion, Beetroot and Ricotta Pizza

Introducing a simple and fresh way to eat your vegetables. The Caramelised Onion Beetroot and Ricotta Pizza with a quinoa gluten free base. A deliciously healthy alternative to the traditional pizza , and a gluten free base that still gets that crunchy, crispy crust that we all love!

Gluten Free, Vegetarian, Refined Sugar Free. Grain Free. 

Serves 4 (makes 2 pizza’s)



2 x red onion, sliced
2 large beetroots, peeled and grated
1 tablespoon honey
3 sprigs fresh thyme leaves
Pinch of sea salt
2 tablespoon balsamic vinegar
4 tablespoons tomato paste
1 large zucchini, sliced thinly on a mandolin
4 x kale leaves, stems removed, torn into small leaves
1 cup ricotta
2 heaped tablespoons pine nuts

Quinoa Base (makes 2):

3 cups cooked quinoa
2 eggs
1/2 cup almond meal
1/4 cup parmesan cheese
Salt and pepper
Preheat the oven to 180°C.
Serve with green salad: Lettuce, cucumber, avocado and lemon dressing.


1. Combine the quinoa, egg, almond meal, parmesan cheese and a pinch of salt and pepper in a bowl. line a baking tray with baking paper and spread the quinoa mixture into a circle, pressing to ensure there are no gaps.
2. Place in the oven and bake for about 20 minutes or until the base is starting to go crispy.
3. Heat a pan on low heat with a little bit of oil. Stir in the onion, beetroot, honey, thyme leaves of 2 sprigs and salt. Cover and cook for 10 minutes, stirring occasionally. Remove the lid and add the balsamic vinegar and cook for a further 10-15minutes or until the onions and beetroot is soft and the mixture is thick. Set aside.
4. Spread the bases with 2 tablespoons of tomato paste each. Scatter the onion and beetroot mixture over each pizza, add the zucchini slices, kale, ricotta, pine nuts and extra thyme leaves.
5. Bake in the oven for 20 minutes or until the base is crispy.

Serve half a pizza with the green salad and enjoy!

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