Kale White Bean Pizza
Pizza doesn’t exactly have a reputation for being a health food. High in cholesterol, loaded with refined and processed ingredients, sodium, fat, and calories, pizza more fits the junk food category than a healthy dinner. And it certainly isn’t a good option for weight loss.
Enter Kale White Bean Pizza.
Is Kale White Bean Pizza your typical white crust topped with tomato sauce and cheese?
Obviously no.
Is Kale White Bean Pizza a scrumptiously delicious and satisfying meal?
Absolutely yes.
If you want a yummy pizza that is also healthy, this Kale White Bean Pizza will be your new favorite!
What’s great about this Kale White Bean Pizza:
It’s vegan.
No dairy doesn’t mean no taste. A creamy white bean “sauce” and a lusciously creamy topping deliver deliciousness without the fatteningness of typical pizza.
It’s good for you.
This Kale White Bean Pizza gives you a mega dose of calcium, protein, vitamin A, iron, fiber, and more!
It’s slimming.
This great-tasting pizza is loaded with nutrients that help with weight loss.
It’s flexible.
Want more onions? Pile them on! More creaminess? Go right ahead! More kale? Absolutely!
Adapt and adjust this pizza to your own tastes and preferences.
It’s gluten-free.
Super easy to make, the gluten-free crust means that you can serve this pizza to all your guests – your gluten-free friends will love you and your non-gluten-free friends will love this pizza!
The Best Gluten-Free Pizza Crust
One of the best parts of this recipe is the delicious, gluten-free crust.
Making a gluten-free pizza crust may seem daunting, but this crust is SO easy, SO simple to make!
- It takes only minutes to make.
- No kneading.
- No special gluten-free flour blend.
- No eggs.
- No dairy.
- No allowing the dough rest.
- No chilling the dough.
- Plus, this gluten-free pizza crust can be made ahead of time. It’s very freezer friendly.
One try and this Kale White Bean Pizza will become a regular part of your menu!
Kale White Bean Pizza
Ingredients
CRUST
- 1 cup brown rice flour
- 1/2 cup tapioca starch
- 1/2 teaspoon salt - (or 3/4 teaspoon if beans are not salted) (See note #2.)
- 1 teaspoon active dry yeast
- 2 teaspoons dried, minced onion
- 1 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 3/4 cup cooked white beans
- 1/3 cup aquafaba (liquid from white beans)
- 1/4 cup water
TOPPINGS
- 2 cups (packed) chopped raw kale
- 3/4 cup cooked white beans, drained but NOT rinsed
- 1 1/3 cups Creamy Cashew Dressing - divided
- 1 clove garlic, crushed
- 1/2 teaspoon granulated onion
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt, if beans are not salted - (See note #2.)
- 1/2 small or 1/4 medium onion - sliced thin
Instructions
Prepare Crust (See note #1)
- Place dry ingredients for crust into food processor.
- Drain white beans reserving liquid. Do NOT rinse beans.(You will use a total of 1 1/2 cups of white beans in this recipe. They can be drained all at once and then divided in half – half for the crust and half for the topping.)
- Add 3/4 cup drained white beans, 1/3 cup aquafaba (liquid from beans), and 1/4 cup water to dry ingredients in food processor and process until fairly smooth. Mixture will be loose – more like a very thick batter than a dough.
- Lightly oil a 13-inch x 18-inch baking sheet or line with parchment paper. Transfer food processor mixture onto baking sheet and spread into a 9-inch circle. Using the back of a spoon dipped into water works well for this.
- Set in a warm place and allow to rise for about 25 to 30 minutes.
- After crust has risen, bake at 400°F for 25 minutes or until crust just begins to brown.
Prepare Filling
- Meanwhile, steam kale until tender but not mushy.
- While kale is cooking, place 3/4 cup well-drained white beans, 3 tablespoons Creamy Cashew Dressing, and crushed garlic in food processor and process until smooth.
- Add granulated onion, basil, and salt and pulse to mix. (Or mix in seasonings by hand.)
- Thinly slice onions. Set aside.
- Drain any excess water from cooked kale.
Assemble
- After crust has baked, spread bean mixture onto crust.
- Top with thinly sliced onions and steamed kale. Drizzle with approximately 1/2 to 3/4 of the dressing. Any remaining dressing can be used for dipping or drizzled onto pizza after it is baked.
- Return to oven and bake at 350°F for an additional 15 minutes.Serve hot topped with remaining Creamy Cashew Dressing.
Notes
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
Want More?
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Hi Jennifer, Do you freeze the crust right away after first baking it or wait for a set number of hours or days before freezing?
Hi Oscar, I allow the bread to sit on the countertop for a few hours (to allow alcohol [from yeast-raising process] to evaporate), and then I bag it up and freeze it.
really like this recipe 😉 I had to make the creamy cashew dressing for this and it was so delicious!!! thank you for sharing such a healthy and delicious meal! I am looking forward to exploring your recipes more.
You are so welcome, Jonan! I’m happy you liked it. Thank you so much for your comment! 🙂