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Kale Pizza Crust with Veggies Have you ever had a kale pizza crust? Well I hadn’t either, until I found this kale pizza crust recipe on Pinterest by Carine over at Sweet As Honey while I was looking for paleo and vegetarian motivation. I have been working hard to adapt this recipe to reduce the carbs and up the protein a little bit more by lightening up the cheese and panko. I also went with some protein packed veggies: bell pepper, mushrooms and spinach. Needless to say, we have had a lot of kale pizza crust this week! I also made my own pizza sauce and it is included in the nutritional information at the bottom. Use your own if you’d like.. you’re the boss! What’s cool about this kale pizza crust recipe is that it can either be used twice in one week for 2 dinners, or made into 2 pizza for more people in one night. Let me explain. So I had never cooked with kale before, and only half a bunch fit into my food processor at a time, so I immediately thought, “Perfect! This can be dinner for tonight AND a few nights from now!” Then when I made the pizza sauce, I used the whole small can of tomato paste and it made just the perfect amount to cover two pizzas… hmmm. Perfect again. So I made two crusts and froze one of them! 🙂 For the crust, preheat the oven to 350 degrees. Put kale, eggs, cheese, panko and salt and pepper in the food processor and mix it up for a few minutes, then open the food processor and scrape the sides down to make sure everything gets blended. Mix for another minute or so. Use a cooking sheet, a piece of foil and a lot of cooking spray.  Trust me, use a good amount. If you don’t, it will stick. Scoop out the kale pizza crust “dough” onto the foil and put down your camera phone so you can use both hands. Haha :). When the oven is ready, put the kale pizza crust in for about 8-10 minutes depending on how thick you made it. Check at 8 minutes and the edges are already turning brown, take it out. In the meantime while the crust cooks, you can make the sauce! In a small sauce pan, add tomato paste, oregano, salt and pepper, olive oil and a little bit of water and mix it up, heating for about 5 minutes over medium heat until it is all combined and the consistency you want. You can also take this time to cut up the bell pepper and mushrooms. You don’t need a ton of cheese on top, there’s already a good amount in the crust and trust me, it’s good. There’s a reason I settled with cheddar cheese over the other ones I tried which were mozzarella, parmesan and Monterey jack and some sort of bleu cheese parmesan combo once… that was amazing, but a little too high in fat. Cheddar has the most bang for your buck! Sprinkle on all your toppings and put the pizza back into the oven for 5-8 minutes. Enough to cook your bell pepper, not too much to burn your crust. Cut into 6 slices.

Nutritional Info per slice: Calories 144 – Carbs – 10 Fat – 9 Protein – 8

What kind of pizza are you craving?

If you aren’t down with the kale crust, check out my Baked Zucchini BBQ Pizza. Red, White and Blue Burger
Complete Crockpot Steak Dinner

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