Kale Pizza Crust

In an effort to push the limits of alternative pizza crusts (see here and here) I decided to try a crust made from greens - mostly kale, but also some beet greens (since that's what was in the fridge). I used a whole bunch of curly kale and a bunch of beet greens, which coincidentally cooked down to two packed cups of greens after I squeezed and chopped them (the amount the recipe calls for). I do wonder about retaining a bit more moisture in the greens and adding some salt and additional seasonings. The crust was harder to shape than the other versions and didn't seem to bind as well. I also wonder if I chopped the greens too small so that they didn't wrap around the other ingredients and each other and help the crust hold together, like the grated veggies in the original. I also only baked it for 20 minutes and definitely didn't flip it. 

While we have taken to eating our squash/kohlrabi/daikon/salad turnip crusts with just marinara sauce, this crust as-written is a bit bland, so may be better topped with some flavorful items. 

I will also note that I have most been enjoying combinations of vegetables in these crusts, like 50/50 squash/kohlrabi. Right now I have a squash, kohlrabi, and kale crust in the oven (the amount of kale was small so I left it uncooked). I think the point is to definitely experiment with this concept; i's a quick and satisfying weeknight meal that doesn't weigh you down. 

Kale (or Greens) Pizza Crust (adapted from Recipe Girl)

Ingredients

• 1 CSA bunch curly kale, destemmed, and 1 CSA bunch beet greens, not destemmed
• 2 large eggs, beaten
• ½ cup all-purpose flour
• ½ cup grated mozzarella cheese
• ½ cup grated parmesan cheese
• 1/2 tsp+ garlic powder
• 1/2 tsp+ onion powder
• 1/2 tsp+ dried oregano
• 1/2 tsp+ dried basil
• 1/2 tsp+ fennel seed
• Salt to taste

Directions

• Preheat the oven to 400ºF.
• Place a small amount of water in a large pot with a lid. Heat over medium, then add the greens. Saute until wilted. Squeeze out excess water (see above for notes), then chop. Measure out about 2 cups of greens.
• Add the greens to a large mixing bowl and mix in all the ingredients above .
• Mix the crust batter well.
• Cover a baking sheet with a sheet of parchment paper.
• Spread the crust batter onto the parchment in a circle. It shouldn’t have any really thin spots, but it shouldn’t be thick, either. Even out the edges, don't leave them craggy. 
• Bake at 400ºF for about 20 minutes, checking to make sure it doesn't get too brown. 
• Remove crust and allow to cool before adding toppings (or just eat it as-is or with marinara sauce)
• If adding toppings turn the oven temperature up to 425ºF
• Sprinkle a baking sheet with cornmeal
• Possible toppings include tomato sauce, mozzarella cheese, parmesan cheese, smoked mozzarella cheese, sausage, onions, mushrooms, green bell pepper, garlic, garlic scapes, herbs (like basil, fennel, and oregano - added after baking if they are fresh), crushed red pepper and Frank’s Red Hot (added after baking), or whatever you like!
• After topping the pizza bake it on the prepared baking sheet at 425ºF for about 10 minutes. You may need to increase the oven temperature or turn the broiler on near the end of baking to brown the cheese
• Remove from oven and add herbs and other non-bake toppings