Beet Pesto Pizza with Kale and Goat Cheese

Beet Pesto Pizza with Kale and Goat Cheese is never not a good idea.

Beet Pesto Pizza with Kale and Goat Cheese

I’m just chuffed to bits over this piece of exciting news I have for you! My second cookbook, Let Them Eat Kale!, will be released in one month has been published!  It feels like yesterday that Delicious Probiotic Drinks hit the shelf, and come July 1, 2014 book #2 will join it. Every fiber (get it? fiber?) of your mind, body, and soul will feast upon all the kale. Your Vitamin K tank? Full. Antioxidants? Antioxidized.

By the way, have you pre-ordered my book yet? Because you should. Not that I’m being remotely pushy, sales-y or at all douche-y, but stop what you’re doing right now and pre-order. But no pressure. But seriously.

Now that you have the progress report (and my cookbook in transit), we can discuss pizza pie.

Beet Pesto Pizza with Kale and Goat Cheese

Heavens-ta-Betsy, this pizza. It will slap you silly.

This pizza has components. Let’s talk about them.

The goat cheese. Have you ever baked goat cheese? Something magical – nay, fantastical – happens to goat cheese in the oven. It gets an outer layer of crisp and becomes bombastic on the inside. There are no words to describe the magnanimity that is baked goat cheese. Baked goat cheese should happen in abundance, and it should happen on your pizza.

This is how you make dreams come true:

Beet Pesto Pizza with Kale and Goat Cheese

The kale. I figured I’d give you a little kale teaser to prime your pump for my big cookbook release. Plus superfood on your pizza is the rad thing to do.

The beet pesto. You have options. You can make the Roasted Beet Pesto recipe I posted a while back or you can use the beet pesto from my 4 Ways to Make Pesto Without Basil post at Oh My Veggies. Both are marvelous on pizza.

Beet Pesto Pizza with Kale and Goat Cheese

The gluten free pizza crust.  I’m so enamored with Bob’s Red Mill’s Gluten-Free Pizza Crust mix that I have lost the capability of making pizza dough from scratch. If you’v tried making gluten-free pizza dough by your own hand, you already know it can be a real son of a beehive.  You pick your battles in life, and finding the optimal starch-to-gluten-free-flour-to-leavening-agent-ratio is not a battle I choose. On account of my blood pressure. And convenience.

The mix makes enough dough for two 12-inch pizzas, so I made this pizza immediately following the Asparagus and Pancetta Pesto Pizza I showed you a while back. Eating the two pizzas in a 48-hour period made for an all out pleasure cruise.

Beet Pesto Pizza with Kale and Goat Cheese

Put this bombastic pizza in your face trap!

Beet Pesto Pizza with Kale and Goat Cheese

Prep Time: 60 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 1 12" pizza

Beet Pesto Pizza with Kale and Goat Cheese



  1. Prepare the beet pesto and the pizza dough.
  2. Preheat the oven to 415 degrees F.
  3. Dust gluten-free flour (or cornmeal) on a baking sheet and press or roll the dough to desired thickness.
  4. Bake the dough for 5 to 7 minutes with no toppings.
  5. Remove the crust from the oven and spread the beet pesto over it. Add the kale leaves, followed by the goat cheese and mozarella. Note: the kale will cook down in the oven.
  6. Bake pizza for 20 to 25 minutes or to desired crisp.
  7. Allow pizza to cool 5 minutes before serving.


*I used lacinato (dino) kale


    • says

      Oh Tiegs, I hope you try the beet pesto! I know you’re not a huge beet fan, but it’s a great Intro to Beets course! I promise :)

    • says

      Thanks, Kristine! Let me know if you try the pesto and/or the pizza! If you like beets, I definitely recommend trying the pesto! It’s so tasty and lots of fun to spread on everything ever…or to just eat…with a spoon…or your finger…no judgements 😉

  1. Julie says

    Yay! I’m looking forward to your book being released!! Eat all the kale!! I think I’ll plan on wearing my kale t-shirt on that day. You know, to celebrate. I really know how to party! Let’s eat kale pizza!!

    • says

      Oh, you just gave me a great idea with your kale t-shirt comment! Thank you! Thank you for the great idea you elicited 😉 Let’s do some kale-iiiiing!

    • says

      I could squeeeeeze you, Rebecca! I’m so happy you like the pesto. I feel like I need to make a quadruple batch and freeze it so that I can always have a constant supply. Glad you like the pizza :)

    • says

      Yahooooo! So happy to hear you’re a fellow beet pesto lover, Grace! I completely agree that it makes all foods wonderful. Can we eat baked goat cheese at every meal? Please and thank you.

    • says


    • says

      Beets definitely aren’t for everyone, but I feel like there’s got to be a way of making them that pleases even the most beet-averse. Beet pesto is definitely great for those who can’t handle beets in their raw or roasted form. Also – beet chocolate cake…have you had it? Freaking amazing!

    • says

      Haha! I doubt you have un-pretty tears, but am so glad you like the pizza! And I’m thrilled you’re excited about my lil’ booklet, too!

    • says

      BRM GF Pizza crust lovers unite! I find I need to add a little more GF flour for kneading when I follow the instructions they put on the back. When you follow the instructions, you end up with a sticky dough, so I just dust the crap out of it with their gluten-free all-purpose flour, and it all works out magnificently :)

  2. says

    I love the combination of goat cheese and beets and you are correct—something magical happens to goat cheese when it is baked.

  3. says

    So I’m going to pop some major cherries when I get home today.
    1. Beet pesto. gotta have it.
    2. Goat cheese on pizza. need to try it.

    I fully plan on photographing this journey.
    (!) excitement!

  4. says

    Holy molyyyyy. What a beaut!!! I may have to make this first when I get my little paws on your cookbook. I’m gonna be like that one girl who cooks her way through Julia Child’s cookbook except it’ll be YOUR fantastical cookbook!! WEEEEEE!

  5. says

    So I made one, because you know… what if I didnt like it?

    Then I made another.

    And now I’m eating this beet pesto with a spoon.

    sooo… success!

    • says

      Wahoooooooooooooooooooooo! I can’t tell you how happy I am you made the pizza! Isn’t the pesto amazing?! I always eat the majority of beet pesto with a spoon right up until some lucky bread gets smeared with it.

  6. says

    Thank you for this recipe!!!! I got a whole bunch of beets in my door to door organics box and have no idea what to do with them! I just bought some goat cheese and am thawing out the dough. This is on the menu for tomorrow!

  7. says

    I need this pizza right now! It is funny because when I was a kid, I think I disliked all of the toppings on this pizza and now they are three of my absolute favorites! This is going to be my weekend project and I think I need to make about 10 of them because I know I won’t be able to stop eating it! Congrats on your book coming out soon :)

  8. says

    My mind is blown with this combo! It’s like all of the foods that I once hated but now can’t live without have teamed up to make the pizza of my dreams! It’s a super pizza :) And I giggled because my 4 year old is always walking around saying heavens-ta-betsy!

  9. Alyssa says

    I ate this for dinner tonight, and it was killer!! I used beet greens instead of kale, because I had them leftover from the pesto-making. That pesto is stellar! I’m going to have the leftover pesto spread on some toast topped with avocado tomorrow. So great and colorful and delicious, and, please, anything with goat cheese is the bomb.

  10. Kelly says

    This looks delicious…along with the pizza recipe to which it was attached. Silly question – will the beets permanently stain the inside of my food processor bowl?

    • says

      So glad you like the beet pesto idea. As long as you don’t let your food processor bowl sit too long before washing it, the color should come out completely. I’ve put all sorts of pigment-y vegetables in my food processor and haven’t had a problem 😀 Let me know how you like the pizza!

  11. says

    i tried this out a couple of days ago for a simple supper. The only additions I made were bacon and red pepper chile flakes. it turned out great! Thanks for sharing! I now know another new use for beets 😀

  12. says

    Wow, this might just be the most beautiful pizza I’ve ever seen! I’ve been putting beets in everything lately, this was just the icing on the cake! I didn’t make the pesto because I was a bit lazy, just used sliced beets instead, but I’ll definitely give it a try soon! Thanks again!! :)

  13. Theresa says

    How much of the beet pesto recipe do I need to make to get 1 cup? Is it just one serving of the recipe? Or will I need to double it?

    • says

      Hi Theresa, you’ll have enough beet pesto for the pizza (and will likely have some leftover), if you follow the recipe as is :) Let me know how you like the pesto and the pizza!

  14. says

    Thanks for this recipe! I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks who love to eat from the farm share.
    I appreciate it!

  15. says

    I don’t use cheese very much. Especially for cooking/baking. When I do eat cheese, it’s usually me slicing off a fat hunk of gouda, grueyere or some other fanciness and eating it while I’m cooking. I do love cheese, but try to limit my dairy intake 😉


  1. […] This particular recipe took some liberties in using the word “pesto”, the list of ingredients leaving out any mention of basil and topping the pie with an ample amount of kale. A little wiser from my last run in with food-that-looks-too-good-to-taste-good we decided to overhaul their process from the beginning. […]

Leave a Reply

Your email address will not be published. Required fields are marked *