In a food processor blend the cooked beetroot in to a puree. Add a small amount of water if the beetroot isn't blending smoothly.
In a large mixing bowl add the warm water to the yeast and allow to sit for 10 minutes.
Tip in the beetroot puree, beetroot powder, salt, maple syrup and combine. Slowly add the flour while mixing until the dough is formed.
When the dough is in a ball shape, cover the bowl with a clean towel and place in a warm area until the dough has doubled in size.
Sprinkle some flour on to a clean work surface and roll out the dough.
Once rolled out in to the desired shape/size place on to a baking tray lined with baking paper. Preheat the oven to 200C.
Pour the pesto ingredients in to a food processor and blend until smooth.
Spread the pesto on top of the pizza dough and place mozzarella on top if desired, a long with your chosen pizza toppings. Place in the oven for 15 minutes or until the crust begins to brown.
Use vegan cheese to make this recipe 100% vegan! Not a fan of pesto? No problem, simply add extra cheese for a more traditional pizza. The pizza dough can be kept in the fridge for 3 days just make sure it's room temperature before using.