As most of you in the vegan blogosphere know, Saturday was Vegan Pizza Day. I didn’t get around to having any vegan pizza on Saturday, but it’s been on my mind ever since. You’ve likely figured out by now that I can’t resist making everything a little extra nutritious, so it should come as no surprise that my vegan pizza ain’t no white flour, processed vegan cheese and meat concoction. Oh no, I had a fridge full of leftover raw cashew cream sauce, cooked white beans and veggies to use up, so I turned to Brendan Brazier’s Thrive Diet for a little inspiration and created a whole grain, high protein, unprocessed, whole food, from scratch delicious “white” pizza with a LIFE CHANGING kale chip layer. Seriously, friends. I’ve had this on the brain since JL Goes Vegan accidentally created a kale chip pizza over the weekend! I’m a huge fan of greens on pizza, but this was kind of a revelation to me. A whole layer of crunchy kale on top of my pizza?! I already like no cheese/vegan pizza better than the old SAD variety, but shit son! There ain’t nothin’ I love more than a pile o’ kale chips with any meal!
This sucker is packed with protein from the quinoa, white beans and cashew cream, awesome fats, vitamins, minerals and so much fibre and it tastes AMAZING. Make it. Now. Do it. Go. Right now. Oh ok, after you read the recipe.
Quinoa & White Bean Kale Chip Pizza
Inspired by the pizza crusts in The Thrive Diet, I blended up a truly whole-grain quinoa, white bean and garlic “crust.”
1 c cooked quinoa
1 c cooked white kidney beans
1/4 cup ground flaxseed
1 tbsp coconut oil
2 cloves garlic
1 tbsp water
1/2 tsp dried basil
1/2 tsp dried oregano
salt & pepper
optional: 2 tbsp almonds
Combine all ingredients in food processor until dough forms a “ball.” Spread crust into one large or two small circles on oiled or parchment-lined baking tray.
I used about 4 tbsp of my leftover Lemon Sage Cashew Cream sauce for a “white” pizza, but any healthy marinara or vegan pesto would be amazing!
Thinly slice about 2 cups veggies of your choice: red onion, peppers, zucchini, fennel, tomatoes, mushrooms, and toss with a scant tbsp extra virgin olive oil, and a dash each sea salt, basil & oregano.
Kale Chip Layer:
Cut curly kale into 2-3 inch pieces, toss with oil & spices as above toppings. Make sure most of this layer is on the very top to achieve maximum crispiness. Spread any remaining kale out on baking tray for bonus kale chip action!
Bake at 300F for 30-45 minutes.
Don’t forget to sprinkle on some nooch (aka nutritional yeast) and sea salt for extra cheesy deliciousness, B12, and super vegan points!