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.

Servings: 4
Prep Time: 5 mins
Cook Time: 20 mins

Ingredients

  • 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

Equipment

  • Food processor
  • Baking tray or pizza stone
  • Parchment paper
  • Rubber spatula

Method

  • 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.
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