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.
Prep Time: 5 mins
Cook Time: 20 mins
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
Baking tray or pizza stone
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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