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kale pizza crust
When it comes to pizza we are all on the look for healthy pizza toppings ideas. But what about a pizza crust that will be healthier too ? This Kale Pizza Crust is a veggie loaded pizza crust made with healthy raw kale, eggs and cheese. A low carb pizza crust recipe for everyone looking for a fun cheesy low carb pizza that do not skimp on flavour.

kale pizza crust

KALE PIZZA CRUST – KETO + LOW CARB

To my fellow readers on this blog , you know how much I love pizza specially lower carb pizza crust. I published so much pizza crust recipe on this blog and my inspiration is unlimited when it comes to make pizza with extra veggie and less carbs. I choose to use Kale in this recipe because of it is known as one of the best superfood out there right now. I read a great article about the benefits of Kale on Well Being Secrets recently. It listed 23 science-backed health benefits of kale – read more  HERE –  including its role in diabetes and it clearly convince me to add more kale to my diet.

kale pizza crust

My all time favorite low carb pizza crust has always been the cauliflower pizza crust but with spring coming up I love adding some green color in my plate.  That is why I created this Kale Pizza Crust.  I used some gluten free panko breadcrumb in the original recipe which is not the lowest carb option for this recipe but my family loves the crust with pork rind too. So feel free to use your favorite option.

kale pizza crust

We often wonder how to cook kale? but for this recipe there is no need to cook kale. Simply wash and trim the kale leaves and process them into the food processor with the rest of the ingredients. This kale pizza dough is made within 15 minutes and it bake very fast – less than 15 minutes. I pre baked the crust for 15 minutes then return in the oven for 5-8 minutes with the toppings on. Do not over bake this kale pizza crust or you will loss all the moisture and end up with a dry crust. This recipe contains a good amount of cheese and I used low fat grated cheese for the crust and I sparingly add cheese to the top of the pizza. However you can avoid the cheese on the top of the pizza as the crust is already very cheesy. Again, I love this recipe simply because it is a surprising vegetarian appetizer with lovely green and red colours for springs. It is loaded with healthy vegetables – except from the kale into the crust I topped my pizza with home made tomato paste, fresh mushroom, tomatoes, fresh avocado and chilli.  You will not overeat pizza with this kale pizza crust because you will be fulfilled very quickly and simply enjoy pizza with health benefits! If you are looking for other green pizza recipe check my spinach pizza crust recipe.

Sweetashoney Carine Claudepierre

kale pizza crust

Kale Pizza Crust

Kale Pizza Crust Healthy low carb crust made with 4 simple ingredients. Simple and kids friendly. #crust #pizza #kale
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Author: Carine
8 slices
Leave A Review Print The Recipe

Ingredients

  • 3 3/4 cup kale (110g/3.8oz) trimmed, washed
  • 2 eggs
  • 2/3 cup pork panko - pork rind breadcrumb o panko crumb if not low carb
  • 1 cup grated mozzarella low fat cheese if desired
  • 1/4 teaspoon Salt optional

Instructions

  • Preheat oven to 180C (350F).
  • In a food processor with the S blade attachment, add the raw kale, trimmed and washed.
  • Add eggs, cheese, pork crumb, salt and pepper.
  • Process until it form a sticky pizza dough.
  • Place the kale pizza dough onto a baking tray covered with baking paper.
  • Using your hand, press the ball to flatten and extend the dough with your finger until it forms a pizza crust of about 0.4 mm thickness, 20 cm diameter. If sticky, slightly oil your hands with olive oil.
  • Bake for 15-20 minutes until the kale crust is firm and starts to get brown on the sides.
  • Remove from the oven, add your pizza toppings ingredients starting with sauce then flat ingredients (I used mushroom and herbs) and grated cheese.
  • Return to the oven until the toppings are cooked and cheese is melted.
  • Serve hot with a green salad on side.
  • Can be store in the fridge up to 2 days and rewarm in the microwave.
Nutrition Facts
Kale Pizza Crust
Amount Per Serving (1 slice)
Calories 104 Calories from Fat 35
% Daily Value*
Fat 3.9g6%
Carbohydrates 1.7g1%
Fiber 0.7g3%
Sugar 0.6g1%
Protein 15.2g30%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition panel for one slice. This recipe makes 6 slices.

kale pizza crust

 

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    48 comments
    • If you are on keto the recipe may work with almond flour instead but you will need more of it. Enjoy ! XOXO Carine.

  1. Hi Karine, I’ve recently started a Keto diet and discovered your blog! You are definitely my go-to authority for any baking goodness (I miss bread so much!). I have tried your rolls (great) and bread (it’s cooling now, so haven’t tasted it yet).
    Anyhow, I just popped to check if you have any pizza crust recipes and came across this. I’m in the UK, but got a bit stumped on the pork rinds/panko bit. I’m not vegan, egg allergic or any other issues, so I was wondering what can you replace that with (only because I want to make it now and I don’t have those ingredients to hand). Can any kind of other fat work (like goose or duck)? I know your husband is vegan so that’s not something you would do, but from a food science perspective, could that work as a replacement? I can’t even picture what pork rinds or panko are…
    Merci et a bientot!

    • Bonjour/hello ! I would suggest you try my coconut flour pizza crust. You really need pork rinds in this kale pizza crust or it will come out too wet. Enjoy the keto low carb recipes on the blog. So excited to have you here form the UK. XOXO Carine.

  2. 5 stars
    This was surprisingly good. Husband was intrigued by green crust but took awhile to guess the ingredient. Must have liked it as he asked for a second slice. I didn’t use baking paper, just sprayed the pan with a non-stick baking spray (Pam). Thanks for the recipe.

    • Thanks for the lovely feedback! This is always a big win when I can bring my husband to eat healthier food! I am so glad your husband love that pizza. Thanks for the tips too, less baking paper is always great to save some $$$ 🙂 Have a lovely time on the blog, XOXO Carine.

    • Hi, I am sorry but no, you will really need a food processor to process all the ingredients together and make a consistent pizza crust batter. I hope you try it anyway ! xoxo Carine.

    • Hi, I never tried to freeze this kale pizza crust – I did with the cauliflower crust – but I am sure it is ok. I usually prefer to roll my veggie crust first, prebake 10 minutes and freeze. I always wrap the pre baked crust into foil then store in a airtight plastic bag and freeze. When I need the crust I don’t defrost it. I add my toppings and I bake directly in a warm oven. Enjoy the recipe! Carine.

    • haha I love the surprisingly 🙂 but I understand what you mean it is not a classic recipe and it could be confusing at first to use kale in a pizza crust. Glad you love it ! Thanks for following the blog and testing my recipes! xoxo Carine.

    • Hi Eloise, I never wood fired the pizza but I sure this will work perfectly and taste amazing. Let me know if you try ! Carine.

    • Hi Sheila, I never tested the recipe with almond meal. It should work but you may have to increase the amount of almond meal up to 1/4 cup because the panko crumb really hold things together. Or try 50% panko crumb 50% almond meal. It will still cut the carbs without changing the texture too much. I hope you give it a try, it is a delicious pizza crust. Enjoy, xoxo, Carine.

    • Hi Matthew, This kale pizza base serve 8 slices. The nutrition panel per slice of crust (without topping) using low fat grated cheddar for the crust and gluten free panko crumb is listed below. Enjoy the pizza! Carine. Carbs: 4.4 g | Kcal : 65 kcal | Fibre : 0.5 g | Fat : 2.5 g

  3. What an excellent idea to use kale as a pizza crust!! This looks delicious, definitely going to try making it this week! Fun way to make pizza a little healthier 🙂

    • Hi Emy! I am very happy that you find my blog and funny recipes 🙂 this pizza is a fun pizza to make with the kids or to simply eat a little bit healthier. All my family loves it. Enjoy the recipe and I hope to see you soon on the blog 🙂 Carine.

  4. Hi! I love the flavor of this pizza, but I’ve tried to make it a couple of times and the crust always sticks (a ton) to the baking paper. Any hints to prevent this?
    Thank you!

    • Hi Meg, It is funny I recently read two comments where like you people have difficulty to un stick thinks from baking paper. Both lived in the US so I don’t know if it is a difference of baking paper between countries -I live in New Zealand. I do this Kale pizza crust really often times without problem to un stick it from the paper (as you can see on the pictures). But if this happens you have to spray some cooking oil on the paper before you arrange the crust on it. Usually this help a lot! Thanks for following my recipes and I hope to hear from you soon! Carine.

  5. Can I use fat free shredded mozzarella for the crust? That’s what your photo looks like. But I also have pecorino romano grated cheese if that might be preferred. Or a mix of the two? Thanks! Excited to try.

    • Hi Elizabeth, don’t worry the low fat shredded mozzarella should work well! I did the crust many time now using different sort of cheese (edam, low fat cheddar, parmesan) and it always goes well. Let me know if you like it ! I am very excited to have a new recipe tester for this lovely pizza crust ! Enjoy and see you soon on the blog! Carine.

  6. We love cauliflower crust pizza but I find it a bit labor intensive. I just made four batches of this recipe so we would have some crusts to freeze.

    I made them personal size cooked in my waffle iron…lots of crispy nooks and crannies for sauce. My taste testers–husband and nine year old–were happy to eat them just dipped in pizza sauce.

    Thank you for giving the weight measurements! I hate trying to measure leafy or grated things!

    • Hi Amanda, I exactly feel the same way with cauliflower crust. It taste great but the cauliflower drying step makes me crazy and you always have a stingy towel to clean after that ahaha 🙂 I am glad you enjoyed the kale pizza crust. I never tried to bake it in the waffle iron but it sounds like a great idea for kids! Thank you for taking some time to share your experience in the kitchen with this recipe. I really appreciate your ideas. See you soon on the blog! Carine.

  7. Any suggestions for an egg substitute in this recipe? I’d love to try it, but we have egg allergies to contend with… 🙂

    • If you get ground flax seeds then mix 1 tbsp of flax with 3tbsp of water (called a flax egg) and let it sit for 10 minutes it creates an egg like texture! And shouldn’t change the taste too much. One “flax egg” would be equal to one egg. If a recipe says 1 large egg then use 1tbsp flax with 2-2.5 tbsp of water depending on the size of egg it’s called for. I use this replacement in EVERYTHING and works great!

    • Hi Aj, I am not sure what you can use instead as eggs are an important ingredient in this recipe … as I did not try this recipe egg free it is very difficult to give some guidance on which ingredients you could use instead. It may work if you increase the amount of cheese and add some spelt flour in the mix until it forms a ball as on the picture. Let me know if you try anything I am keen to know how this recipe will be adaptable for egg allergy. Carine.

  8. I used steel cut oats instead of the bread crumbs. Topped with sun dried tomatoes and Parmesan petals. Not bad. Also added some dill to the crust

    • Hi Jean, I love that you take some time to send me your feedback! It nice to have recipe alternatives and I like the oat idea instead of breadcrumbs to increase fibre and decrease carbs. Thanks for sharing! I will give it a go 🙂

  9. I made this pizza last night, and I must say it was absolutely
    delicious. I never thought the kale would work, but it did.
    The only thing I will say is that, don’t use olive oil to rid
    of the stickiness, use gluten free flour.
    Thanks so much Carine, for your delicious recipe. X

    • Hi Amanda, I love this pizza crust too! So surprising how kale works well in this recipe. Thanks for adding your experience. I used olive oil but I never thought about gluten free flour, I will try next time. Thanks Amanda for your lovely comment! See you soon on the blog 🙂 Carine.

    • Hi Lizzie, Sorry for that typing error. You will need 3 3/4 cup of kale so yes 3 cups + 3/4 cups 🙂 Enjoy this lovely pizza crust! Carine.

  10. The linked Aleia’s Gluten Free Panko Crumbs are 7g of carbs per 14g serving.

    The recipe calls for 55g of them for 27.5g of carbs.

    Carbs for cheese vary by type. A cup typically approaches 10g.

    Let’s be generous and call this base 35g of carbs.

    Or getting on for double your daily intake for the induction phase of a low carb diet.

    • Hi Nick, It is a lower carb pizza recipe compared to white wheat recipe. I am a pre diabetic not a strict low carber. I do not count the carbs. I simply check my blood sugar level to keep it on track and all I can say is if I eat the same toppings on a white wheat pizza recipe my sugar level spike. With this recipe I am fine. Thanks for your extra calculation and input that may be useful to people following a strict low carb diet. Carine.

  11. People just need to STOP trying to turn vegetables into pizza crust. On a low carb diet? Who cares?! You can splurge every now and then and just get back onto your diet. You only live once!

    • Hi Jennifer, well nobody push you to eat those pizza recipe if you do not like too. It is great to have an open mind around food. If there is so much pizza crust recipes with vegetables as a substitute of flour it is simply because there is lots of people who can’t eat carbs. I do love those pizza because it is low carb and does not impact my diabetes (Blood sugar level). It is the only way I have to enjoy a pizza so even I only live once I prefer to live it as long as I can. And if it means adding veggie to my pizza crust I am very happy with that. Carine.

  12. I made this today, it was great!!! I am cutting carbs so I used pork rinds instead of panko and it turned oit perfect!

    • That’s so smart! I was also thinking maybe you could toast the kale in the oven and put that in the crust to give it an extra (healthy) crunch!

      • Hi Kristen, Indeed this is a great idea! But I love the fast option where I simply add all my ingredients to the blender. It makes the crust in a minute without any pre cooking required which is such a time saver with kids! Let me know if you try another option! Would love to know how it taste. See you around the blog sometime! xoxo. Carine.

    • Hi Aly! What a lovely idea! I love pork rinds too this is such a great low carb ingredient. I have to try your recipe now, makes me hungry 🙂 thanks Carine.

    • Hi Andrew, After baking it can last up to 3 days in the fridge. Make sure your cover the plate to avoid the pizza to dry. You can simply rewarm the pizza in the microwave until hot- about 1 min30 /2 minutes. I also freeze slices of this pizza in airtight container for my hubby lunch. He simply defrost the box the night before work. Then, he microwave the pizza at lunch until hot. The crust gets softer when rewarm in the microwave so we usually eat the pizza on a plate with knife and fork. I hope it answer your question! Enjoy. Carine.