Kale Yeah! Tomato and Kale Pesto Pizza

Kale Yeah! Tomato and Kale Pesto Pizza


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There’s nothing that a cheese pizza can’t fix -- except maybe a stomachache. With this low-fat, vegetarian-friendly meal, enjoy your pizza with fewer consequences.

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Chicago, IL

Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

4-6 servings


  • 4 Cups of Washed and Destemmed Kale
  • ½ Cup of Pecans
  • 2 Cloves of Garlic
  • 12-Inch Pre-Made Pizza Dough
  • 1 Cup of Sliced Cherry Tomatoes
  • 2 Cups of Low-Fat Mozzarella Cheese
  • 1 Teaspoon of Onion Powder
  • ½ Teaspoon of Red Pepper Flakes
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper
  • 2 Tablespoons of Olive Oil

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To begin, preheat your oven to 450 degrees Fahrenheit and pulse the pecans and 2 cups of kale in a food processor for 2-3 minutes. Then, add in the olive oil, garlic, onion powder, red pepper flakes, salt, and pepper and pulse for another 2-3 minutes. Roll out your pizza dough and spread this pesto sauce all over it.

Top it with the mozzarella cheese, cherry tomato slices, and remaining kale and bake it in the oven for 10-15 minutes, or until the cheese begins to brown. Serve warm and enjoy!

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