Roast beets for 40-60 min @ 400°F degrees wrapped in foil. Peel and puree the beets. *Read this beet salad recipe for easy peeling techniques.

In a small bowl, stir water and yeast until combined.

In a large mixer bowl, add flour, salt, honey and pureed beets. Add water/yeast. Combine with a dough hook until dough starts to form a ball. If the dough seems too sticky, add 1 Tbs of additional flour at a time, until it's just a bit tacky.

Place the dough onto a lightly floured surface and prepare to have pink hands. Knead the dough until it is smooth. It will still be slightly tacky. Again add another 1 Tbs of flour if needed.

Make a ball and place in a lightly oiled bowl turning the dough once to coat in oil. Cover and place in a warm place for 1.5 to 2 hours.

Once doubled in size, divide the dough in half. The dough balls can be refrigerated for another day (lasts about 3-4 days) or frozen (thawed at room temp when ready to use). See Note.

Heat oven to 500°F degrees.

Roll the dough out between two sheets of greased parchment paper to about 1/4 inch thickness. Peel off top layer of parchment paper.

Spread easy tomato sauce or spinach-basil pesto evenly over the crust leaving a 1/2 inch border along the edges of the crust.

Top with mozzarella and layer veggies, tomatoes and sprinkle with 2/3 of the parmesan.

Slide the pizza on the parchment directly onto a baking sheet. Bake for 7 minutes.

Remove the parchment paper by wiggling the parchment from under the pizza so that the pizza sits directly on the baking sheet for the remainder of the bake time.

Bake for another 5 minutes or until edges are golden and cheese is melty. Remove from oven and sprinkle more parmesan.