Super Green Kale Pesto Pizza topped with arugula, sliced radishes, chopped almonds and dollops of mozzarella. Gluten Free + Vegetarian
For those of you who are always looking for ways to get more greenery into your Monday’s but also love carbs – this pizza is for you.
Hello, kindred spirit. Let’s be friends.
And hey, if you’re also looking for something fun to eat on St. Patrick’s day coming up I might also recommend this kale pesto pizza. I swear I didn’t do that on purpose! I just kind of have a thing for pesto and want to spread it on everything. Because garlic. You feel me?
If you haven’t seen the recipe I posted last week of the kale pesto go check it out and then come back and make this pizza! You can can of course use whatever pesto you want on this, store bought or not, but you just can’t beat the homemade stuff. Though I suppose I may be a little biased here.
About this Recipe: Super Green Kale Pesto Pizza
Like I said, I just want to put pesto on/in everything – especially this kale pesto I shared last week. And that’s basically what I’ve been doing since. It just has to be done.
The pesto is easy enough to make, made up of:
The nutritional yeast is to replace the parmesan making it a dairy free pesto, but since we’ve got a few dollops of mozzarella in this pizza you can always just swap out the yeast for parmesan. Alternatively, you can just use dairy free mozzarella and make this a vegan pizza if that’s more your thing.
The crust is one that I’ve shared before – it’s my tried & true gluten free pizza crust recipe that I pull out whenever Mike and I want a date night in. It’s nothing fancy and needs no time for rising which is great for when we want something quick. Full disclosure: It’s the kind of crust that is best when eaten fresh, but if you have leftover slices you want to save for the next day just warm them up in the microwave first to soften the crust and you’re golden.
Once you’ve got your pesto & crust ready to go the toppings are simple
Just scatter over the top and bake to perfection.
Don’t forget to #asaucykitchen on instagram if you try this Kale Pesto Pizza! I love seeing what you make with! You can also post your pictures to our facebook page!
- 1 1/4 cup + 2 tablespoons warm water 110°F or 43°C
- 2 tablespoons sugar divided
- 1 tablespoon fast action yeast
- 3 cups gluten free flour blend | 420 grams plus more for rolling if needed
- 1 teaspoon psyllium husk or xanthan gum skip if your GF blend already has xanthan
- 1 teaspoon sea salt
- 3 teaspoon baking powder
- 3 tablespoons extra virgin olive oil divided
- 1/2 cup homemade kale pesto or pesto of your choice
- 1/2 cup sliced radishes
- 2 cups arugula/rocket
- 1/4 cup chopped almonds
- 1 large | 150 grams mozzarella ball
- Preheat the oven to 350°F | 180°C
- In a small bowl add the warm water and 1 tablespoon of sugar. Stir gently to dissolve the water. Sprinkle the yeast over the top of the water and then stir it in. Set the bowl to the side for 5 minutes to let the yeast activate while you mix together the dry ingredients. When the yeast has activated it should foam up a bit.
- In a large mixing bowl, mix together the flour, psyllium husk or xanthan gum, sea salt, baking powder and remaining 1 tablespoon of sugar. Whisk well to combine.
- Once the yeast has activated and the dry ingredients are mixed together, slowly pour in the yeast water and 2 tablespoons of olive oil. Mix until a dough starts to form. Lightly flour your hands and a sheet of parchment paper to roll the dough on and form the dough into a ball. If the dough if far too sticky, add a little more flour a spoonful at a time until it's easier to shape and handle. Just be careful not to add too much to dry out the crust.
- Roll the dough out to about 1/4 inch thick. Once it's rolled out fully, brush the entirety of the dough with the remaining 1 tablespoon olive oil. This will help with the browning and keep the dough from drying out to much. Transfer the dough to a baking sheet and pre bake for about 15-20 minutes. Remove from the oven as your prep the rest of the ingredients.
- Spread the pesto over the base of the pizza. Scatter the sliced radishes and almonds over the top followed by the arugula. Break up the mozzarella ball and scatter the cheese over the top.
- Return the pizza to the oven to finish baking for another 10-15 minutes. When the cheese starts to turn golden you're done. Cut the pizza as it comes out of the oven to let it cool faster. Let sit for 5-10 minutes and serve.
- This is best fresh out of the oven.
Mike and I actually had a little debate before I made this because I wasn’t sure whether or not I wanted to put cheese on it. I insisted that it could still be considered a pizza without cheese but he’s of the opinion that a pizza without cheese is actually just a flatbread. We took to Google, but apparently the ‘cheese v no cheese’ thing is something that’s pretty widely debated.