Whole Wheat Pizza with Beet-Hummus, Avocado, Cashew-Lime Cream, Pomegranate & fresh Herbs

Hello everyone!:) First of all- I'm so sorry it took me so long to upload this recipe and sorry sorry sorry to all of you who have been waiting for it since the book was released this February! So FINALLY, here it is, the recipe for that crazy looking fancy pizza that's on the cover of the English version of my first cookbook "Eat Better Not Less" haha!:) 

And yes, you were all completely right, the recipe isn't in the book, I shot it for the cover only and forgot to write down the recipe.. silly me. I've been so so busy writing my second cookbook- a travel-cookbook- and was traveling and working on it 24/7 for the past few months. Some of you who follow me on Social Media might know that it was released not even a month from now (in German only for now- you can check out the preview HERE). The English version of my second cookbook will hopefully be released very soon too, because I honestly can't wait for you ALL to see, read, experience and try out all the new & delicious recipes! :D

Plus, I was also creating this completely new website so I basically didn't post anything at all on my website for months. But- back to the pizza -I promised you guys to upload the recipe of the pizza once my new website is up. So here it is- I hope you like it! And if you do, don't forget to tag me on Instagram or wherever you post it, would love to see all your recreations!:) 

Have fun in the kitchen, let your imagination run wild, maybe add your own touch of personality to the recipe and don't forget to enjoy every. single. bite. nom! ;)
xx Nadia

Whole Wheat Pizza with Beet-Hummus, Avocado, Cashew-Lime Cream, Pomegranate & fresh Herbs


140-150 g whole wheat flour
1/2 tsp himalayan salt
1/2 tsp coconut blossom sugar
1 tbsp extra virgin olive oil
+ 75 ml (5 tbsp) water, lukewarm
+ some extra whole wheat flour to roll out

125 g chickpeas, drained & rinsed
175 g beetroot, cooked
1 tbsp tahini
1-2 medjool dates, pitted
3/4 tsp ground cumin
1/2 tsp himalayan salt
1/4 tsp ground pepper
1/4 tsp chili flakes
2-2.5 tbsp lemon juice + some peel
4 tbsp soy milk

2 tbsp cashew butter
50 ml soy milk
2 tsp coconut blossom sugar
1/2 tsp himalayan salt
1/4 tsp ground pepper
1 tbsp lime juice
+some ground cumin & chili flakes to taste (if desired)

avocado, ripe & cut into thin slices
pomegranate, arils
fresh cress / other leaves/ herbs of choice
some lime juice
+ feta cheese (non-vegan) OR almond/cashew cheese (vegan)


  1. preheat the oven to 180 degrees celcius (350 F) & prepare 2 baking sheets with parchment paper. in a bowl, combine whole wheat flour with salt, coconut blossom sugar & olive oil. stir well with a fork until little clumps form. add the water- keep stirring and knead to a smooth dough on a slightly floured surface for about 5 minutes. set aside.

  2. for the hummus, add all the ingredients into a powerful blender & blend until smooth ≈ creamy. if the consistency is too thick- add another dash of soy milk. add into a bowl and put into the fridge.

  3. for the cashew cream, add all ingredients into a bowl, stir well until smooth & creamy and put into the fridge.

  4. cut the dough into 4 equally sized balls and with a rolling pin, roll each ball into a thin tortilla (Ø approx. 15 cm/6 inches). add 2 tortillas onto each baking sheet and bake for 10-12 minutes until golden brown. take out of the oven, let cool completely (then they will get crispy).

  5. add tortillas on a large board, evenly spread with some of the hummus, add avocado slices, fresh herbs, pomegranate arils & drizzle some of the cashew cream on top. cut into slices & serve immediately and enjoooooy!:)


  • DOUGH: make the double amount of the dough, keep it in the fridge up to 2 days and use it to make quick & easy healthy pizzas the way you like them best. delicious with mashed avocado on top, tomato sauce, fresh basil & vegetables- or whatever you want really. you don't even necessarily need an oven, if you roll the dough into super thin tortillas, you can also fry them in the pan on each side for about 3-4 minutes on medium heat until crispy.

  • TAHINI: get your tahini at a foreigner's shop. they usually have the best kinds of tahini. look out for a more light in color & liquid tahini. i usually get mine from brands i've never seen before; like an lebanese brand or something like that.

  • BEETROOT: if you don't like beetroot, use the double amount of chickpeas, add 3 medjool dates instead and also add 1 tbsp of olive oil. super yummy too! instead of the avocado on top roast some sweet potato & apple slices with a dash of salt & cinnamon in the oven and add on top of the date-hummus. SO GOOD!