- 2 cups organic spinach and kale
- 1/2 cup grated organic mozzarella cheese
- 1/4 cup grated organic parmesan cheese
- 2 large organic eggs
- 1 organic garlic clove, finely minced
- 1/4 teaspoon each: sea salt and black pepper
Pesto pizza sauce:
- 1/4 cup each: organic basil and parsley, packed
- 1/4 cup each: organic cashews and olive oil
- 2 tablespoons organic hemp hearts
- 1/4 teaspoon sea salt
- Juice from 1 organic lemon
- 1 organic garlic clove
Green goddess pizza toppings:
- Organic black and curly kale, massaged with a little oil
- Organic Asparagus
- Fresh or frozen organic peas (unthawed in warm tap water, if frozen)
- Organic goat and mozzarella cheeses
- Organic hemp hearts
- Begin by making the green veggie pizza crust. You can make this up to a day ahead.
- Preheat your oven to 400 degrees. Line 2 baking sheets with parchment paper.
- Place 2 cups of spinach and kale in your food processor and blend until finely chopped. Squeeze out as much liquid as you can using your hands.
- Mix all the pizza crust ingredients together in a medium-sized bowl. Divide between the two baking sheets and use your hands to flatten into an 8-inch circle.
- Bake in the preheated oven for 20 minutes. Remove the veggie pizza crusts from the oven and, using the parchment paper, carefully flip the crusts over so the top is now face down directly on the baking sheet. Return the crusts to the oven and let them cook for another 5 minutes.
- While the pizza crust is baking, make the pesto. Combine all the pesto pizza sauce ingredients in your blender or food processor and blend on high until smooth, scraping down the sides as needed.
- When the pizza crusts have finished baking, remove them from the oven and divide the pesto between the two of them, leaving a 1″ rim around the crusts. Pile on the kale (you can use quite a bit as it shrinks in the oven) and top the kale with some asparagus, peas, goat cheese, and a little mozzarella.
- Bake in the oven for 10-12 minutes, or until the cheese has melted. Remove from the oven and sprinkle with some hemp hearts.
Recipe courtesy of The Endless Meal.