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1
Whisk together the yeast, water, and honey.
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2
Add the flours and oil and stir until a dough starts to form.
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3
Add salt and mix well, adding more flour as needed to make a smooth dough.
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4
Place dough in a well oiled bowl with plastic wrap or a damp towel over the top and place in a warm spot away from drafts for 45 minutes to 1 hour, or until doubled in size. This can be made in advance and either refrigerated or frozen. Be sure to allow the dough to come to room temperature before making pizza.
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5
Place rack in the lowest section of the oven and preheat oven to 400 degrees.
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6
Place the beet on a large piece of foil and drizzle it with 1 tablespoon olive oil. Wrap the beet in the foil and place it into the preheated oven. Allow to roast for 40 minutes - 1 hour depending on the size of the beet and your oven. Once the beet is tender, it is done. Once it is cool enough to handle, use a paper towel to rub off the skin and then cut into 1/2 inch dice.
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7
While the beets are roasting, line a baking sheet with foil. Place the carrots onto the foil and toss them with the remaining olive oil, salt, and pepper. Place the baking sheet into the oven on the lowest rack for 10-15 minutes, or until the carrots are golden and tender. Remove the baking sheet from the oven and place the carrots into either a food processor or blender with the water and puree. You may need more or less water to get it into a smooth sauce like consistency.
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8
Lightly grease a baking sheet (it can be the same one you roasted the carrots on) Pat the pizza dough out to cover the bottom of the pan evenly. Spread on a thin layer of the carrot puree. Top the puree with a generous sprinkling of the fennel, onion, beets, and goat cheese crumbles. Place the pizza in the oven on the lowest rack for 10-15 minutes, or until the crust is golden and the cheese has a few brown spots. Garnish the top of the pizza with the toasted walnuts and the reserved fennel fronds. Slice and enjoy.
