Beet Pesto Pizza with Kale and Goat Cheese
Gluten-Free Beet Pesto Pizza with Kale and Goat Cheese is a vibrant, superfood pizza recipe!
Servings: 1 (12-inch) pizza
Calories: 259kcal
Ingredients
- 1 lb gluten-free pizza dough
- 1 cup beet pesto
- 2 cups kale leaves thinly sliced*
- 1 1/2 cups mozzarella cheese grated
- 2 to 4 ounces goat cheese to taste
Instructions
- 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 mozzarella. 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.
Notes
*I used lacinato (dino) kale
Nutrition
Serving: 1slice of 8 | Calories: 259kcal | Carbohydrates: 39g | Protein: 10g | Fat: 15g | Fiber: 2g | Sugar: 2g