Jessica in the Kitchen · by Jessica Hylton★ 5.0 (4)
Garlicky Kale Pesto Pizza
NUTRITION · PER SERVING42M COOK
CAL 11%·PRO 11%
CARBS 31G58% OF CAL
1G FIBER27G OTHER2G TOTAL SUGAR
FAT 8G35% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based pizza topped with garlicky kale pesto, crispy kale chips, fresh tomatoes, and dairy-free mozzarella baked on a homemade crust. Packed with greens.
mainamericanpizza⚙️ food processor🍪 sheet pan🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups kale (washed and de-stemmed)
- 1/2 cup pecans (OR de-shelled pistachios or walnuts or pine nuts (if you can't find de-shelled you can do them yourself))
- 2-3 tablespoons olive oil
- 4 cloves roasted garlic (or regular garlic cloves)
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1 pizza dough (gluten free or otherwise)
- 1 1/2 - 2 cups vegan mozzarella cheese shreds
- 1 large tomato (sliced)
- 1 cup of roughly chopped kale (washed and stems removed)
- 2 teaspoons olive oil
- Extra toppings
- crushed red peppers
At a glance
PER SERVING · TIME 42M
CAL 11%·PRO 11%
CARBS 31G58% OF CAL
1G FIBER27G OTHER2G TOTAL SUGAR
FAT 8G35% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 12m
- Sodium
- 528mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 44mg
- Calcium
- 17mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 528MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.