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Spiralized Potato Crust Pizza With Kale Pesto [Vegan, Gluten-Free]

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This yummy pizza is made entirely from vegetables! How can that be, you ask? The crust is made with spiralized potatoes and baked until perfectly crispy. Then, it's topped with this baby with kale pesto, basil, avocado, zucchini, and tomatoes. Feel free to make your own crust and top as desired. You can even experiment with sweet potatoes or other spiralized vegetables!

Spiralized Potato Crust Pizza With Kale Pesto [Vegan, Gluten-Free]

Ingredients

For the Crust

  • 1 medium white potato
  • 1 tablespoon almond flour
  • 1 tablespoon flax seed meal
  • 1 tablespoon coconut oil

For the Pesto:

  • 1/2 cup kale
  • 1 garlic clove
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • 1 1/2 tablespoons walnuts

For the Topping:

  • 1/2 zucchini, shaved with a peeler
  • 1 small tomato
  • 1/2 small avocado, diced
  • 4 basil leaves
  • Olive oil
  • Oregano
  • Salt
  • Pepper

Preparation

  1. Preheat oven to 425°F. Spiralize your potato using the small noodle blade. Toss with coconut oil, almond flour, and flax seed meal.
  2. Heat up an oven-safe skillet/pan with a little bit of olive oil. Turn heat up to high and place your noodles in the pan, forming a circular shape and patting down with a spatula. Cover and cook for about 3-4 minutes.
  3. While potatoes are cooking, blend pesto ingredients together. Put aside.
  4. Remove pan and place it in the oven, cooking for about 10 minutes until potato crust is solid enough to transfer to a baking sheet. It may not be crisp and firm enough, which is okay. It just needs to stay together so you can continue to cook it on the baking sheet.
  5. Drizzle with olive oil and bake for another 5-10 minutes, or until almost crispy.
  6. Remove crust from oven. Turn up the temperature to 475°F.  Spread pesto over crust. Place basil leaves on top of pesto and then top with tomato, zucchini, and avocado. Bake for about 5-10 minutes until vegetables are cooked.
  7. Remove pizza from oven. Drizzle with olive oil and a dash of salt, pepper, and oregano.

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AUTHOR & RECIPE DETAILS


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Healthy, clean, and veggie-packed foods that are colorful and easy-to-make. Carina Wolff is a health and wellness writer, blogger, and cookbook author based out of Los Angeles. She graduated from New York University with a degree in journalism and psychology. When she’s not writing, doing yoga, or exploring mountains and beaches, she spends her time cooking and photographing for Kale Me Maybe.


 

 

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One comment on “Spiralized Potato Crust Pizza With Kale Pesto [Vegan, Gluten-Free]”

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Joey Quaife
5 Months Ago

Luke Sampson


Reply
ritu
5 Months Ago

Nice recipe


Reply
Vern Smith
5 Months Ago

Elizabeth Johnston


Reply
Fay Egan
5 Months Ago

Sarah McCabe might be worth a try?!


Reply
Charli Emma Swann
5 Months Ago

Lucy Craske xx


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Callum Bramley
5 Months Ago

Sarah Georges


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Maria Lopez
5 Months Ago

Marie Goforth Little


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Marie-Ève Perras-Lortie
5 Months Ago

Marc Lachapelle


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Stephanie Louise
5 Months Ago

Lisa


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Lisa Helen
05 Jan 2017

Dawn E Thomson Jarvey

Loa Schmitt
5 Months Ago

Love the idea of potato for a crust!!! I'm going to have to add some homemade vegan cheese to this and use a 50/50% basil/kale for my pesto!! <3


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