Buckwheat Pizza with Red Beet, Spinach, and Chickpea

We love buckwheat pizza dough, but to speed things up buy a ready-made dough instead. Scroll down to the notes to get the recipe. If making your own start with that first and let rest for a few minutes while tomato sauce is cooking.
Prep Time10 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: Dinner
Servings: 2
Calories: 479kcal


For the tomato sauce

  • 1/2 cup onion chopped
  • 1 clove garlic minced
  • 2 cups tomato chopped
  • 2 tsp dried oregano
  • sea salt to taste
  • black pepper to taste

For the pizza

  • 1 cup spinach shredded
  • 1 cup red beet (raw) sliced in thin circles, half or quarter slices if too big
  • 1 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can drained
  • 1/2 cup grated mozzarella cheese
  • 1 pizza dough for 2 small pizzas (or 1 big to share) scroll down to notes if making your own


  • Preheat oven to 350F or 190C.
  • In a pan or skillet, heat cooking oil over medium heat. Stir in the onion and cook for 2-3 minutes, then add garlic and cook for 2-3 minutes more.
  • Add tomatoes and cook until tomatoes start to fall apart and form a sauce-like consistency. Season with salt, pepper and oregano. Stir occasionally. Allow to cool slightly before adding to the pizza crust.
  • Add sauce to the pizza crust, then the grated cheese and finish with chickpeas, red beet, and spinach.
  • Cook for 20 minutes in the oven or until the toppings are cooked and the edge of the crust is golden.
  • Optional: add a little bit of Parmesan shavings on top (optional).


Calories: 479kcal | Carbohydrates: 85g | Protein: 21g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 15mg | Sodium: 1067mg | Potassium: 577mg | Fiber: 12g | Sugar: 14g

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