We love our kale here at Swanky Roots and we also love pizza! I decided to go out on a limb and see if I could get my family to eat this bright green crust - and it worked! It is always fun to make homemade pizza and this way we get to feel a little better about eating it! I took this recipe from Sweet as Honey as she shares a low carb, keto friendly, easy 4 ingredient pizza crust! Her original recipe uses gluten free panko breadcrumbs and another with pork rind breadcrumbs - use which ever one fits your needs best! I typically just use regular breadcrumbs.
We like think pizza crust, so I can usually make this fit a 9x13 pan almost perfectly. Parchment paper has been my best friend in this! It takes the mess out of things and gets a nice even thickness crust. Another tip, the better you can process the kale, the less green the crust will taste. I find if there are large pieces left we don’t like it as much. Some times I have to add more breadcrumbs to get a “stickier” dough - so don’t be afraid to add as you go along!
Typically I will process the kale in my Vitamix and then mix the rest together in a bowl… I haven’t had the best luck with mixing everything in a food processor.
Once the crust is done you can add whatever ingredients you feel like! One of our favorites is hamburger pizza with ground beef, green chilies, onions, tomatoes, bacon and lots of cheese! We have also tried BBQ chicken, Chicken Bacon Ranch - the possibilities are endless!
3 3/4 cup kale (110g/3.8oz) trimmed, washed
2/3 cup pork panko - pork rind breadcrumb o panko crumb if not low carb
1 cup grated mozzarella low fat cheese if desired - I’ve also used Parmesan cheese
1/4 teaspoon Salt optional
Seasonings - I like to add a garlic & herb mixture
Preheat oven to 180C (350F).
In a food processor with the S blade attachment, add the raw kale, trimmed and washed. - I like to process the kale with some olive oil first before adding the rest , just to make sure I am chopping it small enough. Then I will mix the rest together in a bowl instead
Add eggs, cheese, pork crumb, salt and pepper.
Process until it form a sticky pizza dough.
Place the kale pizza dough onto a baking tray covered with baking paper.
Using your hand, press the ball to flatten and extend the dough with your finger until it forms a pizza crust of about 0.4 mm thickness, 20 cm diameter. If sticky, slightly oil your hands with olive oil. - I like to just put another piece of parchment paper on top and use it to roll out the crust
Bake for 15-20 minutes until the kale crust is firm and starts to get brown on the sides.
Remove from the oven, add your pizza toppings ingredients starting with sauce then flat ingredients (I used mushroom and herbs) and grated cheese.
Return to the oven until the toppings are cooked and cheese is melted.
Serve hot with a green salad on side.
Can be store in the fridge up to 2 days and rewarm in the microwave.