Moroccan Lentil Pizza w Pickled Baby Beets, Fennel, Tahini + Mint

by Trudy ~ Veggie num num on March 16, 2015

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Moroccan Lentil Pizza w Pickled Baby Beets, Fennel, Tahini + Mint  | Veggie num num

Over the past few months I’ve been working hard on taking Veggie num num to the next level. Creating a new, beautiful space to share recipes and filling it with lots of useful resources on becoming vegetarian and enjoying healthy plant-based food. Thing’s go far slower than I would like, still that’s how life is at the moment and that’s okay.

Work and family life are a balance and I feel ever so grateful simply to have the opportunity to devote so much time to this! I look forward to bringing all my ideas to you soon but until then, at least there’s pizza and a dang good one at that!

This vegan pizza recipe has been sitting on my to-do list for far too long and I’m glad to finally be sharing it. It’s a combination of so many flavours I love and ones you see often here on Veggie num num. Harissa sauce, spiced lentils, syrupy pickled beets, crunchy fennel, sweet mint, all drizzled with creamy tahini; it sure made my belly happy!!

I used the simple option of a store-brought flat bread for the base, if you’d like to make your own, you could use this simple pizza dough recipe. The lentil mince is incredibly tasty and versatile. Serve it over toast, in a wrap or with salad or vegetables for a warming and tasty protein packed lunch or dinner.

Following my Dad’s homemade pickled beet recipe, I added caraway, lemon and fennel to make it a little fancy and complement the other ingredients. The recipe below only makes a small amount. You could always double it (or more), if you’re lucky enough to have a glut of beetroots lying around.

Warm spicy flavours, topped with fresh green goodness and as much tahini as you can muster; I sure hope you’ll enjoy this one!!

Moroccan Lentil Pizza w Pickled Baby Beets, Fennel, Tahini + Mint  | Veggie num num
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