on a Kale Dough Crust Start by making your dough. We prefer using an organic pancake or waffle mix, but you are welcome to use any pizza baking dough. Think along the lines of Annie’s organic mix, Jiffy’s Pizza Dough, Martha Stewart Pizza dough, Bisquick, Pioneer, etc. Instead of using water, blend some kale, water, flax seeds, hemp seeds, chia seeds etc in a blender until a smoothie forms. You are pretty much aiming to make this dough as nutrition dense as possible! Next add some oil to the flour and bind with the blended mix. A healthy fat oil goes perfect with this since you are not cooking it alone on a high heat. There is no need to let the dough sit. Feel free to roll it out immediately (I like to roll it to the about a ½ inch thick) and cook in a 350 degree oven for about 10 minutes (timing will vary based on thickness and size). Take the pizza out of the oven and top with an equal mixture of bbq sauce + carrot puree +marinara sauce. Feel free to add or subtract any ingredient. Again, goal is to make the pizza as healthy as possible (my kids eat pizza way too much for me not to add these veggies in). Top with your choice of cheese (a blend of gouda and cheddar taste best in my opinion) and toppings. We prefer onions, mushrooms, cooked and diced chicken tossed in some of the pizza sauce mentioned above, and diced bacon sometimes. VEGETARIAN? try using steamed cauliflower or paneer cubes instead of chicken or eliminate all together! Bake in an oven for about 10 minutes at 350 degrees or until top of the pizza has browned. Feel free to broil on low until the cheese browns. Wait for the pizza to cool and then cut it into slices. Enjoy with some homemade buttermilk ranch dressing. FULL RECIPE BELOW!
📖 Recipe
