Attention kale lovers! I have a pizza for you. Everyone else, please shield your eyes and forgive me for the very green pizza on your screen.
I’ve had this idea for a while now—kale pesto pizza with golden mozzarella and crispy kale on top—and it is finally reality. A very tasty reality, of which I am looking forward to eating again for lunch.
As any good vegetarian blogger should be, I am obsessed with pesto, and basil is awfully expensive this time of year. I say “this time of year” like it’s nothing, but it’s snowy, icy, below freezing and gray outside. I’m currently questioning what I’m doing with my life and daydreaming about beach vacations.
Butternut Squash Pizza With Kale
As I was saying, kale pesto is a great, affordable option this time of year. I made mine with pecans and I love the subtle, sweet pecan flavor in every bite.
You could also use walnuts in your pesto, or pepitas for a nut-free option. This vegan pesto would be fantastic on pasta if you need to warm up with a bowl of warm pasta.
This kale pesto pizza recipe is a perfect weeknight meal! Kale lovers will appreciate the crispy kale on top, too. You can change up the toppings if you’d prefer, though! Recipe yields one large, 12-inch pizza or two smaller, 9-inch pizzas.
Vegan Kale And Butternut Squash Pizza With Almond Ricotta
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Kale Pesto Pizza Recipe
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I’ve been making homemade pizza my entire life, and it is very much an art. Not an art with tons of rules and strict guidelines, more like an art project where markers, paints, stickers, shaped pasta, glitter, broken plates, chalk, clay, and more are spread out on a table, and only your imagination decides if you’re left with a small painting of a sunflower or a 3D model of a pasta and grain spaceship. Your pizza is whatever you decide it should be, and everyone else can just deal with it. This recipe for my white vegan pizza with crispy kale should be seen as a jumping off point, or an inspiration about the types of pizzas you could create.
Kale has such a bad wrap- sure, it’s a super nutritious, good for you health food, but that doesn’t mean it tastes bad! You don’t have to eat it raw with no seasonings, you can cook it in vegan butter, bake it into crispy chips, massage it into a soft salad, cook it down into an Indian saag dish, add it as a little texture to soup, and so on. For this white vegan pizza, we used a little olive oil, salt, and lemon to season the kale, and then placed it on top of the pizza. The crispy kale texture is amazing against the soft and garlicky, creamy and cheesy elements. So kale haters, watch out- not only is this kale palatable, it’s delicious and really brings your pizza game to the next level.
Trader Joe's Broccoli And Kale Pizza Crust Review — Elisa Eats A Pizza
This white vegan pizza has two “white” components- the cashew cream, and the vegan mozzarella cheese. The cashew cheese could be thought of as bringing something similar to ricotta to the party. It’s soft and spreadable, and oh so delicious! In my house we are real garlic fans- you won’t catch a vampire within a square mile of the house. The cashew cream we made use four cloves, for about a cup and a half of cream. If you are not such a garlic fan (or maybe you ARE a vampire fan), you can reduce the garlic used in the cashew cream to a level you find more pleasant. The cheese I used the first few times was Trader Joe’s vegan mozzarella, which is admittedly not the best vegan cheese on the market. It melts to a very goopy texture, and doesn’t hold up well against strong heat. But in this recipe, since it’s shielded by the kale and melts into the cashew cream, it actually works! And it’s pretty cheap, so it’s not a bad choice- especially if you’re already going to TJ’s to get your crust. For my most recent bake of this pizza, I used Daiya mozzarella shreds, which are great and vastly improved from when this post was first published a couple years ago.
One of the first choices you have to make when cooking this white vegan pizza, is if you’re going to make your own crust or not. I often buy mine at Trader Joe’s (it only costs about a dollar), but you can also make your own. I have a vegan buckwheat pizza dough you could try, or you can stick to your favorite recipe. Make your cashew cream in a blender- making sure to taste for salt/garlic levels- and spread over the crust. Next, a little cheese, the onions, and the mushrooms. The kale is treated to a quick massage, and placed on top. Add a few globs of the cashew cheese, and an extra sprinkle of cheese, and into the oven. In about 15 minutes you’ll be enjoying your crispy kale white vegan pizza!Sometimes you eat pizza just for the indulgence of it (potato pizza, anyone?). Other times, you can eat pizza and have your veggies too (potatoes don’t count, it’d be like calling chips a vegetable). This pizza is one of those times. When piled high with kale, that extra slice is really just an extra dose of leafy greens. You’re practically doing your body a favor, and you’re certainly doing your taste buds a favor! Garlicky white sauce, creamy dairy-free cheese, seared vegan chicken, flavor packed roasted and marinated tomatoes, and crispy chip-like kale all on top of my favorite savory vehicle–pizza dough.
All good pizza starts with a good base. To me, this usually means starting the pizza process a day early with my easy overnight pizza dough, but last minute pizza cravings have been known to hit and in that case the pizza dough they sell at grocery stores makes good pizza too (I like Whole Foods pizza dough, was less impressed with Trader Joe’s, and haven’t explored outside those two store bought options). Also, pro-tip: pizza shops will often sell dough to you!
Roasted Mushroom Kale Pizza.
Next we have the sauce base, and for this pizza that means my vegan garlic white sauce. The simple béchamel style sauce makes for the creamiest base, building garlicky flavor for an incredible pizza. Some might say that the vegan mozzarella isn’t necessary, but I think a light sprinkling of your favorite vegan cheese makes this pizza next level.
When it comes to pizza toppings, I don’t like to go overboard. Too many toppings and the pizza has trouble cooking properly, not to mention it’s messier to eat. Usually 2-3 toppings is the sweet spot. For this one I chose 3. First, there is chicken-style seitan which I fried up for barely blackened edges and crispy crumbles. The vegan meat adds some nice texture and a good dose of protein.
Next up comes the roasted tomatoes. I picked up some from the store, any grocery store with an olive bar should have some! They’re roasted and marinated in olive oil, garlic, and some herbs and provide a huge punch of flavor to the pizza. If you can’t find them, you can make them, or you can substitute oil packed sun dried tomatoes (chop them up a bit before using as they are much chewier than roasted tomatoes).
Vegan White Bean And Kale Pizza Recipe
Lastly the pizza is topped with a nice big pile of kale. The kale is massaged in oil with a pinch of salt. The oil helps protect the kale against burning in the oven. Massaging helps the kale break down and tenderize, both the oil and salt help this process. In the oven the kale shrinks and turns crispy, to a kale-chip effect.
The overall effect is crispy, melt in your mouth kale, juicy roasted tomatoes bursting with flavor, chewy mild tasting vegan chicken, and the creamiest base of vegan
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