Kale Pizza Crust


  • 110 g kale, trimmed, washed (3 3/4 cup)
  • 2 eggs, size 6
  • 2/3 cup (55g) Gluten Free Panko Crumbs
  • 1 cup grated cheese, (140 g) – low fat cheese if preferred
  • Salt, pepper


Preheat oven to 180C.

In a food processor with the S blade attachment, add the raw kale, trimmed and washed.

Add eggs, cheese, breadcrumb, salt and pepper.

Process until it forms a sticky pizza dough.

Place the kale pizza dough onto a baking tray covered with baking paper.

Using your hand, press the ball to flatten and extend the dough with your finger until it forms a pizza crust of about 0.4 mm thickness, 20 cm diameter. If sticky, slightly oil your hands with olive oil.

Bake for 15-20 minutes until the kale crust is firm and starts to get brown on the sides.

Remove from the oven, add your pizza toppings ingredients starting with sauce then flat ingredients (I used mushroom and herbs) and grated cheese.

Return to the oven until the toppings are cooked and cheese is melted.

Serve hot with a green salad on side.

Can be store in the fridge up to 2 days and rewarm in the microwave.

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