Kids love pizza. Grownups love pizza. But the carbs and the fact that cheese isn’t a super-food is hard to swallow. But you can consider this Crunchy Kale Crust Pizza a super pizza. It is one of the best pizzas I’ve ever had, plus, it’s incredibly good for you.
Crunchy Kale Crust Pizza
Makes 4 Servings – Serving Size: 1 Pizza
Nutrition facts (per serving): 161 calories; 8 g fat; 277 mg sodium; 13 g carbs; 2 g fiber; 1 g sugar; 14 g protein
Ingredients
- 1 tablespoon tomato paste
- 1/3 cup chopped fresh basil leaves
- 1/2 cups eggs whites (about 3 eggs)
- 1/4 teaspoon dried oregeno
- 1 cup finely chopped baby kale
- 1/4 cup White Bean Base Blend
- 3 tablespoons grated parmesan cheese
- 1/4 cup gluten free flour
- Nonstick cooking spray
- 3/4 cup of your favorite marinara or pizza sauce (Make-It-In-Minutes Marinara is another new recipe in Sneaky Blends, but you can also use some of these store bought sauces)
- 1 cup grated part-skim mozzarella
Directions
In a medium bowl, whisk together the first 7 ingredients. Add the flour and mix well to combine. Mist an 8-inch skillet with the cooking spray and place over medium-high heat/ Add 1/4 cup batter and shake the pan to make the crust spread out. Cook for a few minutes until the bottom is crisp and browned, then flip and cook for another few minutes Repeat with the remaining batter, respraying the pan between batches (the batter makes 4 crusts).
Preheat the broiler. Place the crusts on a baking sheet and divide the sauce and mozzarella equally among them. Broil for a few minutes until the cheese is browned and bubbly.
Missy Chase Lapine is the NYT Best-Selling author of Sneaky Chef & Sneaky Blends cookbooks and creator of Sneaky Chef Foods, No-Nut Butters & #healthyrecipes for your family. Her new book, Sneaky Blends comes out in September. Ask Missy questions about healthy eating and get recipe advice in the comments below!
This post originally appeared here
