Try this Greens on Green Pizza recipe, or contribute your own.
- salt to taste
- 1/3 cup olive oil
- 1 tbsp olive oil
- 1 large garlic clove
- 2 cups fresh basil leaves
- 1/3 cup pepitas (pumpkin seeds)
- 1 tbsp nutritional yeast
- pinch of sea salt + black pepper
- 1 container chopped kale or 1 bunch kale chopped
- approximately 1 cup chickpeas drained and rinsed
- 1 tsp crush red pepper or to taste (optional but recommended)
- approximately 1/4 cup goat cheese or to taste (or a dairy free alternative)
- approximately 1/4 cup crumbled feta or to taste (or a dairy free alternative)
- heaping 1/2 teaspoon fennel seeds
- heaping 1/2 teaspoon toasted sesame seeds
- micro greens (optional for garnish i didn't add them this time)
- Carbohydrate 16.7796000018997 g
- Cholesterol 0 mg
- Fat 43.6677200248416 g
- Fiber 6.15380006237286 g
- Protein 19.5124000022581 g
- Saturated Fat 7.06223800339616 g
- Serving Size 1 1 recipe (178g)
- Sodium 3507.82950000336 mg
- Sugar 10.6257999395268 g
- Trans Fat 1.81388100074774 g
- Calories 503 calories
Step-by-step
- Blend all the pesto ingredients together using a food processor or blender. Note: I didn't have any trouble blending it in a blender but if too thick or difficult to blend add an additional 1-2 tbsp olive oil
- Set aside
- Heat olive oil in a saute pan, add crushed pepper if desired and stir approximately 30 seconds or until fragrant.
- Add chickpeas and saute for approx 5-7 minutes or until just starting to brown
- Add kale and saute until just wilted
- Set aside.
- Spoon Pesto over pizza crust leaving a ¼ in edge
- Top with Kale and chickpea mixture
- Top with cheeses
- Bake at 425F for 10 minutes or until cheese is melted.
- Top with sesame seed, fennel, salt to taste
- Garnish with micro greens if desired.
- Enjoy!
Stirring crushed red pepper in olive oil for precisely thirty seconds requires strict attention, as scorching the spice ruins the entire aromatic base before the chickpeas ever hit the pan. Processing raw kale, basil, pepitas, and nutritional yeast into a smooth emulsion often stalls standard food processors, so pausing frequently to scrape down the bowl prevents motor strain and ensures uniform particle size. Adjusting quantities for single servings versus large batches requires scaling the oil proportionally to maintain the correct emulsion thickness without drowning the crust.
- Use a high-powered blender rather than a small food processor if the greens refuse to catch on the blades.
- Bake the assembled pie at 425 degrees Fahrenheit for exactly 10 minutes to melt the goat cheese and feta without burning the delicate microgreen garnish.
- Drain the chickpeas thoroughly on paper towels before sauteing to prevent excess moisture from making the kale soggy.
Proper temperature control during the final ten-minute bake prevents the cheese from separating into an oily film. Precise preparation of each component ensures the final slice retains its structural integrity.
