Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

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

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

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.

Nutrional Information

Total Calories: 659 | Total Carbs: 49 g | Total Fat: 52 g | Total Protein: 10 g | Total Sodium: 33 g | Total Sugar: 3 g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

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.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Moxarella Cheese [Vegan]

10 Store-Bought Foods That Can Easily be Made at Home

Meyer Lemon Coconut Cream Tarts With Mint and Lavender [Vegan, Raw, Gluten-Free]

To make the crust: put the oats and almonds into a high speed blender and blend until it turns into a thick, slightly crumbly paste. If needed or desired, add a little maple syrup, then press into two tartlet molds or whatever shapes/molds you like. Put in the fridge. To make the lemon coconut cream: put the coconut and cashews into your high speed blender and blend until it turns into a thick paste/butter. Stir in a 1/4 cup lemon juice and the maple syrup until evenly combined (or blend it in). If you'd like more lemon flavour, add more lemon juice! I like mine quite tart - no pun intended, seriously - so I used a full 1/2 cup. Spread this mixture evenly into your crusts, then let them sit in the fridge overnight or for at least a couple hours so the flavours can get to know each other. Garnish with mint, basil, lemon zest, maple syrup or whatever else you like! Life is good!

Spicy Curry Laksa [Vegan]

Curry Laksa [Vegan]

Raspberry Cream Cheese Danish [Vegan]


Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

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

Click to add comment
Joey Quaife
7 Months Ago

Luke Sampson


Reply
ritu
7 Months Ago

Nice recipe


Reply
Vern Smith
7 Months Ago

Elizabeth Johnston


Reply
Fay Egan
7 Months Ago

Sarah McCabe might be worth a try?!


Reply
Charli Emma Swann
7 Months Ago

Lucy Craske xx


Reply
Callum Bramley
7 Months Ago

Sarah Georges


Reply
Maria Lopez
7 Months Ago

Marie Goforth Little


Reply
Marie-Ève Perras-Lortie
7 Months Ago

Marc Lachapelle


Reply
Stephanie Louise
7 Months Ago

Lisa


Reply
Lisa Helen
05 Jan 2017

Dawn E Thomson Jarvey

Loa Schmitt
7 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


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×