Kale Dough Crust
Start by making your dough. We prefer using an organic pancake or waffle mix, but you are welcome to use any pizza baking dough. Think along the lines of Annie's organic mix, Jiffy's Pizza Dough, Martha Stewart Pizza dough, Bisquick, Pioneer, etc.
Instead of using water, blend some kale, water, flax seeds, hemp seeds, chia seeds etc in a blender until a smoothie forms. You are pretty much aiming to make this dough as nutrition dense as possible!
Next add some oil to the flour and bind with the blended mix. A healthy fat oil goes perfect with this since you are not cooking it alone on a high heat. There is no need to let the dough sit. Feel free to roll it out immediately (I like to roll it to the about a ½ inch thick) and cook in a 350 degree oven for about 10 minutes (timing will vary based on thickness and size).
Take the pizza out of the oven and top with an equal mixture of bbq sauce + carrot puree +marinara sauce. Feel free to add or subtract any ingredient. Again, goal is to make the pizza as healthy as possible (my kids eat pizza way too much for me not to add these veggies in).
Top with your choice of cheese (a blend of gouda and cheddar taste best in my opinion) and toppings. We prefer onions, mushrooms, cooked and diced chicken tossed in some of the pizza sauce mentioned above, and diced bacon sometimes.
try using steamed cauliflower or paneer cubes instead of chicken or eliminate all together!
Bake in an oven for about 10 minutes at 350 degrees or until top of the pizza has browned. Feel free to broil on low until the cheese browns.
Wait for the pizza to cool and then cut it into slices. Enjoy with some homemade buttermilk ranch dressing.
FULL RECIPE BELOW!
BBQ Chicken Pizza on a Kale Dough Crust
- 1 cup pizza dough (annie's organic pancake and waffle mix is what I use)
- ¼ cup blended kale + water mix
- 2 teaspoon oil (avocado, coconut, olive, flax, etc)
- 1 teaspoon flax seeds
- 1 teaspoon chia seeds
- 1 teaspoon hemp seeds
- 1 teaspoon italian seasoning (optional)
- red chili powder (optional)
- all purpose flour for dusting
- ⅓ cup pizza sauce of choice
- ⅓ cup pureed carrots (about 6-8 steamed carrots will get you this measurement)
- ⅓ cup bbq sauce (trader joes organic has less sugar than the leading brands and tastes great)
- ¼ red onion
- 1 cup diced, cooked chicken (skip or replace with options listed in the blog for a vegetarian version)
- ½ cup button or bella mushrooms
- ¼ cup chopped bacon (optional)
- serrano chili peppers (optional)
- Place a handful of kale leaves and about 3 tablespoon of water in a blender and finely puree the kale into a smoothie type mixture.
- Add oil, flax seeds, hemp seeds, and chia seeds to the mixture and blend again for a few seconds. You can add other similar ingredients at this point if you would like. (Italian seasoning and red chili powder can also go in at this point if you choose)
- Combine the blended mixture and dough and knead until smooth and soft.
- Oil your hands and knead again to smoothen the dough so it is no longer sticky.
- Dust the surface of a countertop with some all purpose flour.
- Roll out the dough into a pizza. Thickness depends on your liking, but I roll it to about the size of a pizza pan and ½ inch thick.
- Transfer the dough onto a pizza pan. TIP: fold in half and then half again to form a triangle and then transfer it onto the pizza pan.
- Put a few holes on the dough to prevent it from rising when cooked.
- Place in a 350 degree oven for about 10 minutes.
- Remove from the oven and slather with the bbq pizza sauce.
- Blend the steamed baby carrots with the pizza sauce and bbq sauce together.
- Mix about 1-2 tablespoon of sauce with the diced chicken or meat alternate.
- Set both the chicken and the sauce aside.
- Once the dough is cooked slather the pizza sauce onto the cooked crust.
- Spread the shredded cheese mixture evenly leaving about 2 tablespoon for later.
- Top with chicken/alternate, mushrooms, onions, green chili peppers, and bacon.
- Now sprinkle the remaining cheese over the toppings.
- Bake at 350 degrees for about 10 minutes or until the cheese begins to brown. Feel free to broil on low until the cheese browns.
- Remove pizza from the oven and let it cook for about 5 minutes before cutting. This will help keep the cheese intact.
- Serve with homemade buttermilk ranch dressing.