We often think about ways to up the health factor of our pizza toppings, but recently, people are taking a long hard look at their za’ and looking for ways to give the crust a makeover as well. Cauliflower crust had its time in the spotlight, but now it’s time to move over and make room for another veggie crust to shine; kale crust. If you want to pack your pizza with as many nutrient-rich veggies as possible, you’re going to love this kale crust recipe.
- 4 cups chopped kale, stems removed
- 2 large eggs
- ⅔ cup breadcrumbs or gluten-free panko
- 1 cup freshly grated parmesan cheese
- Salt and pepper to taste
- Food processor
- Baking tray or pizza stone
- Parchment paper
- Rubber spatula
- Preheat oven to 350℉
- Add the kale, eggs, cheese, breadcrumbs and salt and pepper to a food processor fitted with a regular chopping blade blade. Process until the mixture forms a sticky dough ball.
- Remove the dough ball and place on a parchment lined baking sheet.
- Using your hands, press the dough out into a .5 mm thick crust (if mixture is too sticky, oil your hands)
- Bake for 15-20 minutes or until the crust is firm and starts to turn golden brown on the sides.
- Remove from the oven, add pizza toppings of your choice and return to the oven until toppings are cooked and cheese is melted. Serve immediately.