Pizza Night! Kale Pesto Pizza with Salad
Active Time: 40 minutes / Cook Time: 20-25 minutes / Total Time: 1 hour
Makes 4 servings
Nutrition Corner: Garbanzo bean flour
Garbanzo bean flour is my favorite gluten free flour. It has a rich flavor, great consistency, and makes for a tasty flatbread. This flour is high in protein, fiber, and folate.
- For the pesto:
- 2 cloves garlic
- 3 cups packed baby kale
- ¾ cup toasted walnuts*
- 2 tablespoons lemon juice
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper, plus more to taste
- ¼ teaspoon crushed red pepper flakes, or to taste
- ¼ cup extra-virgin olive oil
- 1/3 cup grated Parmesan cheese
- For the crust and remaining toppings:
- 2 ¼ cups garbanzo bean flour, sifted
- 2 ¼ cups water
- 1 ½ tablespoons olive oil
- 1 teaspoon Italian seasoning
- ¾ teaspoon sea salt
- 1 cup shredded mozzarella cheese
- For the Salad:
- 6 cups mixed greens
- 1 ½ cups cherry OR grape tomatoes, halved
- 1 cup thinly sliced cucumber
- 6 tablespoons Lemon Basil Vinaigrette (If you did not make this on Prep Day, you can find the recipe in the Other tab.)
- Whisk together all of the crust ingredients and let sit while you prepare the pesto.
- In a food processor, pulse the garlic until it is finely chopped. Add the kale and walnuts and pulse until finely chopped.
- Add the lemon juice, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon crushed red pepper and pulse to combine.
- With the processor running, slowly drizzle in the oil until the pesto emulsifies. Stir in the cheese. Set aside.
- To make the crust, turn on your oven's broiler and place a rack as close to the flame as possible.
- Line a 10 X 12-inch square baking tray with all-natural parchment paper. ** Use your hands to mold the parchment around corners and cut to fit the baking dish as best you can.
- Pour liquid flatbread crust into your prepared baking tray.
- Place in the oven for about 8 minutes. Be careful here and watch the entire time. Each oven is different, and times may vary. The crust is done when it starts to look crispy around the edges and lightly browned throughout. If your broiler does not have a flame, your crust will not get as browned.
- Once cool enough to handle, flip the parchment paper over so that the crust is now crispy side down on the baking tray. Carefully peel off the parchment paper.
- Using an oven mitt, lower the top rack into the middle position. Return the crust to the oven to crisp, about 5 minutes. Again, watch the crust closely so it does not burn. Once browned, remove crust and lower the oven to 350 F.
- Spread up to ¾ cup of pesto evenly on top of the flatbread and sprinkle evenly with the Italian blend cheese. Return the pizza to the oven and bake 5 minutes or until the cheese is just melted. While the pizza is baking, make the salad.
- In a large bowl, toss together the greens, tomatoes, and cucumber.
- Remove pizza from oven and let cool just slightly. Cut into 10 pieces.
- Place ¼ of the salad mixture on each of two plates. Drizzle each with 1 ½ tablespoons dressing. Serve with up to 3 pieces of pizza per person.
- Package remaining pizza, and salad in airtight containers for lunch tomorrow. Store the dressing separately, so the salad doesn’t get soggy. Refrigerate.
- Leftover pesto can be frozen for future use. Defrost in the refrigerator at least 24 hours before needed.
*To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!
**If you have an oven-safe 12” skillet, (cast iron is ideal) skip the baking tray and use the skillet for the pizza, flipping it in step 6 with tongs and a spatula, and then removing the parchment.