Roasted Beet, Olive & Sundried Tomato Flatbread

So, Ayurveda advises us to use dairy & nightshades sparingly, especially when it comes to cheese.  But, that doesn’t mean we can’t modify our meals to create a satisfying Ayurvedic creation… 

Try out this recipe for Roasted Beet, Olive & Sundried Tomato Flatbread instead of a full-fledged ooey gooey tomato pizza pie for a surprising new twist on Flatbreads!

Roasted Beet, Olive & Sundried Tomato Flatbread


  • 1 organic beet, quartered and roasted 30min at 425F
  • 1 cup mixed olives such as kalamata, green and black
  • 1-3 cloves of minced or pressed garlic (depending on how you like garlic)
  • 5-6oz organic grape tomatoes
  • 1/2 cup sundried tomatoes in oil, drained
  • 1 whole wheat freshly made pizza dough (Whole Foods & Trader Joe’s make them fresh and in refrigerated section)
  • 3/4-1 cup shredded soft cheese of your choosing
  • Salt, pepper, Herbs de Provence & curry powder to taste – about 1/8 tsp each


  1. In food processor, combine beet, garlic, olives, sundried tomatoes and spices (except for Herbs de Provence) till a choppy red veggie paste forms.
  2. Roast grape tomatoes separately in oven 15′ at 425F.
  3. Flatten/roll out pizza dough on well oiled or lined baking sheet. 
  4. Pre-bake crust alone for 10min 425F.
  5. Spread on red veggie paste and dot with roasted grape tomatoes. 
  6. Sprinkle with shredded cheese of your choice & with Herbs de Provence.
  7. Bake 10-15min until cheese is melted and crust is cooked through.
  8. Remove from oven and enjoy!

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