Tabbouleh and Beet Hummus Pizza
[Vegan]

To Make the Beet Hummus:

1. Preheat oven to 375°F. Wash, peel, and quarter beets. Coat with olive oil and sea salt and roast for 30 minutes until fork tender. Set aside to cool. Throw all the ingredients in a food processor and blend.

To Make the Crust:

1. Add yeast and sugar to warm water and allow to proof for 5 minutes.
2. Heat oven to lowest setting, after preheating is done, turn it off.
3. While the yeast is proofing, combine the salt, nutritional yeast, garlic, and flour in the bowl. Once yeast is bubbling, combine with the flour mixture and then add the olive oil. Start to mix the dough by hand and then start to knead it on a floured surface. The dough should be soft but not sticky; add more flour if necessary. Remove the dough from the bowl and form it into a nice ball. Pour a little more olive oil into the bottom of the bowl and put the dough back in, turning it once to coat with olive oil. Cover the bowl with plastic wrap, set it in the preheated oven and allow to rise for at least 45-60 minutes.
4. When the dough has risen, punch it down, remove it from the bowl, and place it on a clean, well-floured counter. To make the dough more manageable, divide the dough into 3 equal portions so that you can achieve the right size. Roll each portion out to a thickness of 1/8-1/4 inches.
5. Roll out the dough onto a greased pizza pan, coat the edges with olive oil, and bake for 15-20 minutes on 350°F until golden brown. Then top with beet hummus, tabbouleh, avocado, chickpeas, Italian olives, soy chicken, and shallots.

To Make the Toppings:

1. Coat the tomatoes and shallots in olive oil and sea salt, bake in the oven for 20-30 minutes until roasted.

To Make the Chicken:

1. In a small pan, over medium-high heat cook the chicken with 1 tablespoon olive oil. Don't touch for 1-2 minutes until you get a good sear. Cook for an additional 5 minutes and top with cumin.

To Make the Tabbouleh:

1. Whisk the lemon zest, lemon juice, olive oil, black pepper, and salt together in a small bowl,
2. Wash the parsley and thoroughly dry it. Remove stems, grab a handful, roll it up, and slice the roll as thinly as possible.
3. Add the parsley, kale, mint, and set aside to let the flavors combine.