Greens on Green Pizza

Cauliflower Pizza Crust with Basil-Pumpkin Seed Pesto and sautéed Kale & Chickpeas

Greens on Green Pizza

Savory & Delicious!

This is my second time recreating my friend Nancy’s (of Urban Kitchen Apothecary) Greens on Green pizza.  It was even better than I remembered!

Cauliflower Pizza Crust topped with Basil-Pumpkin Seed Pesto, Sautéed Kale & Chickpeas, Goat Cheese, Feta Cheese, and a fennel-sesame seed-salt mix to finish with some crunch and flavor pop. It’s an AMAZING combination of flavors!

This time I made it using a Cali’flour Foods  pizza crust so it came together really quickly.  I love using Cali’flour pizza crusts because you get the taste and texture of homemade without any of the work.  This entire pizza came together in less than 30 minutes.

You can use code “healthyGFfamily”* for 10% off any order over $50 at califlourfoods.com . Happy pizza making!

*Affiliate Code

Scroll down to see the recipe.

Additional Recipes You May Enjoy

Mini Chocolate Peanut Butter Cups
Mini Chocolate Peanut Butter Cups
The Best Gluten-Free Banana Bread
Flourless Uber-Chocolatey Cookies
Flourless Uber-Chocolatey Cookies

Recipe

Greens on Green Pizza
 
recipe thumbnail image
Save Print
Prep time
Cook time
Total time
 
Cali'flour Foods pizza crust, topped with a Vegan Basil Pumpkin Seed Pesto, sautéed kale and chickpeas, feta, goat cheese and lots of seasonings, this Greens on Green pizza comes together in no time and is out of this world! Inspired by and adapted from Urban Kitchen Apothecary. The Basil Pumpkin Seed Pesto is Urban Kitchen Apothecary's recipe and is amazing!
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-free, Vegetarian, Vegan optional
Ingredients
Vegan Basil-Pumpkin Seed Pesto (recipe from Urban Kitchen Apothecary)
  • 2 cups fresh basil leaves
  • 1 large garlic clove
  • ⅓ cup pepitas (pumpkin seeds)
  • 1 tbsp nutritional yeast
  • ⅓ cup olive oil
  • pinch of sea salt + black pepper
Toppings
  • 1 container chopped kale or 1 bunch kale, chopped
  • Approximately 1 cup chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp crush red pepper, or to taste (Optional but recommended)
  • Approximately ¼ cup goat cheese, or to taste (or a dairy free alternative)
  • Approximately ¼ cup crumbled feta, or to taste (or a dairy free alternative)
  • Heaping ½ teaspoon fennel seeds
  • Heaping ½ teaspoon toasted sesame seeds
  • Salt to taste
  • Micro greens (Optional for garnish, I didn't add them this time)
1 Cali'flour Foods Pizza Crust
Click Here if you want to make your own cauliflower pizza crust.
Instructions
Prepare Cali'flour Foods Pizza Crust according to package and set aside.
Pesto
  1. Blend all the pesto ingredients together using a food processor or blender.
  2. Note: I didn't have any trouble blending it in a blender but if too thick or difficult to blend add an additional 1-2 tbsp olive oil
  3. Set aside
Kale & Chickpeas
  1. Heat olive oil in a saute pan, add crushed pepper if desired and stir approximately 30 seconds or until fragrant.
  2. Add chickpeas and saute for approx 5-7 minutes or until just starting to brown
  3. Add kale and saute until just wilted
  4. Set aside.
Pizza Assembly
  1. Spoon Pesto over pizza crust leaving a ¼ in edge
  2. Top with Kale and chickpea mixture
  3. Top with cheeses
  4. Bake at 425F for 10 minutes or until cheese is melted.
  5. Top with sesame seed, fennel, salt to taste
  6. Garnish with micro greens if desired.
  7. Enjoy!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: