Beet Pesto Pizza with Kale and Goat Cheese
gluten-free pizza dough
Prepare the beet pesto and the pizza dough.
Preheat the oven to 415 degrees F.
Dust gluten-free flour (or cornmeal) on a baking sheet and press or roll the dough to desired thickness.
Bake the dough for 5 to 7 minutes with no toppings.
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.
Bake pizza for 20 to 25 minutes or to desired crisp.
Allow pizza to cool 5 minutes before serving.
*I used lacinato (dino) kale