While the base is baking, create the beet sauce by combining all sauce ingredients in a food processor and blending until smooth.

Prepare the topping veggies by slicing the golden beet and leeks very thinly and chopping the herbs.

Once the bases have baked for top the each with the beet sauce and slices of golden beets, leeks, and fresh herbs.

Place back in the oven and bake for 10 more minutes.

Preheat oven to 475 degrees.

Add flour and salt to a food processor and pulse until well mixed.

Add water and oil.

Pulse until a dough ball forms (about 1 minute or so). Scrape down sides as needed.

Transfer dough ball to a lightly floured surface and knead dough for 1 minute or until the surface of the dough is smooth.

Divide dough into 2 equal balls.

Use a rolling pin to roll each dough ball out into a long oval to your desired thickness. Thinner is better in this case.

Dust 2 baking sheets with flour and place a flatbread crust on each.

Poke the surface of the flatbread all over with a fork.

Bake flatbreads for 5-8 minutes or until the edges of the flatbread are turning golden brown and the flatbread is nearly cooked through.

Brush with olive oil and top with desired toppings and bake for another 5-10 minutes or so