Gluten-free, dairy-free, and oil-free, this scrumptious Kale White Bean Pizza is sure to become your favorite!I always bake the crust ahead of time and keep it in the freezer for a quick meal on busy days. (See note #1.)
Prep Time30 minutesmins
Cook Time40 minutesmins
Rising time25 minutesmins
Total Time1 hourhr35 minutesmins
Servings: 4servings (8 slices)
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
1/4teaspoonsalt, if beans are not salted (See note #2.)
1/2small or 1/4 medium onionsliced 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
1. Crust can be baked ahead of time and stored in freezer. When ready to use, remove from freezer and allow to thaw on countertop for 20 minutes.(I always bake my crust ahead of time since freshly-baked yeast-risen products are not good for digestive health.)2. The amount of salt needed will vary greatly depending on how much salt is in your beans. Salt can be sprinkled over the pizza after it is prepared if you find that the amount of salt added was insufficient.