Pizza is one of those treats that I love. A fresh slice with some sweet marinara and melty cheese? Right here! Me! Yes, please!! It’s an easy weeknight meal that everyone gets pumped about. Every week we do a family pizza night and it’s one of my favorite meals.
I’ve played around with different pizza crusts and have shared them on the blog. I’ve made some cauli crusts in my day, some coconut flour flatbread crusts, I even made a beet crust one summer. Hands down, you guys, THIS crust is my fave. My husband came home from work early, ate the whole thing for lunch, and totally raved about it.
I love that you get an extra serving of greens. I love that you don’t feel guilty about indulging in pizza night. I love that it’s something the whole family can enjoy.
I used my favorite Taylor Farms power greens for this recipe. I love their fresh organic greens and the mix of the kale and spinach is a perfect blend to get all those awesome vitamins and nutrients. If you want to make the crust from all kale or all spinach, that’ll totally work too!
So, let’s make some Spinach + Kale Crust Pizza!!
Bring a small pot of water to a boil and steam the power greens for about 1 – 2 minutes until wilted. Place the wilted greens, egg, Parmesan, two basil leaves, garlic, salt, and pepper in your food processor.
Process until chopped and combined. Scrape down the sides and process again until combined.
Transfer to a lined baking sheet and form a large circle with your hands. Drizzle with olive oil and place in the oven for 20 min until golden brown.
Place a few dollops of marinara sauce onto the crust, and top with some slices of proscuitto, and mini mozzarella balls.
Place back in the oven for 5 minutes, then broil on high for 2 minutes until the mozzarella is melted. Remove from the oven and allow to stand for a couple minutes. Top with basil leaves and slice!
Recipe
Spinach + Kale Pizza Crust
Obsessed with this Spinach + Kale Pizza Crust recipe! Get your extra serving of greens and indulge in pizza night without the guilt! Low carb + gluten free!
Ingredients
- 4 cups packed Taylor farms power greens
- 1 egg
- 1 cup shredded Parmesan
- handful basil leaves
- 4 small garlic cloves (or 2 large ones)
- Salt and pepper to taste
- 2 tablespoons olive oil
- ½ cup marinara sauce
- 4 – 6 slices prosciutto
- ½ cup mini mozzarella balls
Instructions
- Preheat oven to 425F.
- Bring a small pot of water to a boil and steam the power greens for about 1 – 2 minutes until wilted.
- Place the wilted greens, egg, Parmesan, two basil leaves, garlic, salt, and pepper in your food processor.
- Process until chopped and combined.
- Scrape down the sides and process again until combined.
- Transfer to a lined baking sheet and form a large circle with your hands.
- Drizzle with olive oil and place in the oven for 20 min until golden brown.
- Place a few dollops of marinara sauce onto the crust, and top with some slices of proscuitto, and mini mozzarella balls.
- Place back in the oven for 5 minutes, then broil on high for 2 minutes until the mozzarella is melted.
- Remove from the oven and allow to stand for a couple minutes.
- Top with basil leaves and slice!
Tips
Serving (1/2 the pizza): Calories 458; Fat 27.9g (Sat 7.9g); Protein 33.1g; Carb 18.8g (net carb 13g); Fiber 5.8g; Sodium 1783mg
Enjoy!! xo
Thank you so much to Taylor Farms for sponsoring this post! I love working with my favorite brands and couldn’t be more thrilled they support The Toasted Pine Nut!! xo
Any recommendations for substituting the Parmesan or do you absolutely need it?
Hm, I haven’t tried it without cheese. I think the Parmesan helps hold it together, but I would love to experiment with a dairy free option! I wonder how nutritional yeast would work, or WholeFoods has really great dairy free shredded cheese that may work! Let me know if you experiment at all, this is definitely on my list to try! xo
Hi Lindsay—I made this, and it came out sooo soggy I couldn’t pick it up. Any idea where I went wrong?
Hi Susan,
So bummer it was soggy! I would say two issues – 1) make sure you squeeze ALL the excess water out of the steamed greens. Sometimes I get my husband to do this to really put some muscle behind it. Or, you can put it in a cheesecloth or thin, clean dishtowel in a shallow dish and press down to help you really get a lot of the moisture out. 2) you want to make sure the crust is pretty thin. A thicker crust may take longer to cook.
Off the top of my head, those are the two main things that I can think of. Let me know your thoughts! This is one of my favorites, I’m so bummed it didn’t work for you! Also! Did you pre-cook it before you put the toppings on? That could be another issue!
xo
I did precook it, and I squeezed out the greens—but I definitely didn’t put as much muscle as you are describing in it! I will try again. Thank you!!
Lovely vege base pizza ,I tried it ,and really enjoyed it.my sons have been asking for more to make .
★★★★★
Yay! I’m so happy you guys enjoyed!! xo