Recipes

Kale Pesto Beet Crust Pizza

beet_pizza_flat

Kale Pesto Beet Crust Pizza

*Makes five 6″ thin crust pizzas
Gluten Free/Yeast Free/Vegan

Pizza Crust Ingredients:
1 medium beet, peeled and finely grated
1 cup chickpea flour
1/4 cup sweet rice flour
1½ cups water
1/4 tsp. paprika
2 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. maple syrup
1 tsp. Himalayan sea salt
1 Tbsp. freshly squeezed lemon juice
1/4 cup coconut oil ghee (for cooking)

Method:
1. Add all the dry ingredients together in a bowl and whisk thoroughly.
2. Mix in the water to form a paste.
3. Stir in the lemon juice and grated beet, and combine well.
4. Pour the mixture into a blender and process until smooth.
5. Add a few drops of coconut oil to a large skillet on medium heat.
6. Drop about 1/4 cup of batter in the center of the pan and let it spread as though you are making a pancake. Watch for the surface to begin to bubble, then flip.
7. Cook on the other side for approximately 30 seconds to 1 minute.
8. Remove from pan, place on a cooling rack and continue making the rest.

Quick & Easy Kale Cashew Pesto
2 cups purple kale, loosely packed
1/4 cup cashews, soaked for 20 minutes
1 Tbsp. lemon juice
1/2 tsp. garlic powder
1/4 cup water
Pinch of salt

Add all ingredients to a food processor and pulse until coarsely chopped and well combined.

Toppings:
Cherry tomatoes, sliced
Daiya cheese (or cheese of your choice)
Pea shoots
Freshly ground black pepper

 Assembling The Pizza
1. Preheat oven to 350°
2. Arrange the pizza crusts on a baking sheet.
3. Spread a layer of kale pesto followed by the toppings of your choice.
4. Bake for 15-20 minutes, then remove from oven and cool on a cooling rack before serving.