Kitchen Fun - Kale Pizza
Pizza is my vice and I cannot resist it. Sometimes I can eat a medium sized pizza all by myself. It is usually hard to keep pizza away from me but I have managed to not eat one in past three months. Finally I gave into the cravings and ended up making one for myself, what with all the COVID-19 scare going on, one cannot be too careful.
I had tried a few years ago to make pizza from scratch, but wasn’t much successful. Then I ordered a pre-made crust from Stop N Shop and ended up getting a very pricey personal pizza. Instacart orders are not always successful, I say. So finally tried this recipe that a dear friend sent me a month and a half ago. Voila! It has been a successful and healthy pizza experiment in my kitchen.
I tweaked the recipe to make it healthier version.
1) Kale - 3 3/4 Cups
2) Eggs - 2
3) All Purpose Flour - 1/2 Cup
4) Whole Wheat Flour - 1/2 Cup
5) Almond Flour - 2 tablespoons
6) Grated Parmesan - 1/2 Cup
7) Veggie toppings of your choice
8) Cheese toppings of your choice
9) Pizza Sauce
10) Salt per taste
11) Water as needed
1) In a bowl, beat the Eggs well.
2) In another bowl mix all the Flours together and fold in the Eggs
3) Using a blender I pulsed the Kale into coarse powder.
4) Add the Kale to the flour mixture. Add Salt and fold everything together.
5) Finally add the Grated Parmesan and fold into a sticky dough.
6) Pre-heat oven to 350 F.
7) Now on a round baking sheet, press the sticky kale dough into a round circle.
8) Bake for 15 minutes.
9) Remove from oven, layer the Pizza Sauce, Cheese and Veggie toppings as much as you need.
10) Bake again for another 15 minutes at 350F or until the cheese melts and veggies are cooked well.
11) Remove from oven, let it cool a bit. Cut into slices and enjoy yummy healthy pizza.
1) I do not have a food processor, so I used above steps. If you have one, just blend everything in together to make a sticky dough.
2) If the dough needs Water, add it as needed. But be careful so it doesn’t become a very liquidy dough.
3) You can use Buckwheat Flour or Ragi Flour or Multi-millets Flour in place of Whole Wheat Flour.