Go Back
+ servings
3.95 from 19 votes
Beet Pesto Pizza with Kale and Goat Cheese - a healthier pizza recipe with gluten-free crust for a nutritious dinner
Beet Pesto Pizza with Kale and Goat Cheese
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings: 1 12" pizza
Author: Julia
  • 1 lb gluten-free pizza dough
  • 1 cup beet pesto
  • 2 cups kale leaves thinly sliced*
  • 1.5 cups mozzarella cheese grated
  • 2 ounces 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.
Recipe Notes

*I used lacinato (dino) kale