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    You are here: Home / Recipes / Kale Beet Pesto Pizza with a Chickpea Crust + Video

    Kale Beet Pesto Pizza with a Chickpea Crust + Video

    Posted: Jul 11, 2017 Last Modified: Jul 13, 2018 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe
    Craving some pizza but looking for a healthier alternative? Try this Kale Beet Pesto Pizza with a Chickpea Crust!

    Craving some pizza but looking for a healthier alternative? Try this Kale Beet Pesto Pizza with a Chickpea Crust! Video instructions at the bottom of the post.

    Craving some pizza but looking for a healthier alternative? Try this Kale Beet Pesto Pizza with a Chickpea Crust!

    Disclaimer: this is post is sponsored by Mann’s. All opinions are my own, thank you for supporting the brands who make this blog possible!

    Over the last 2 month, I’ve visited Bulk Barn maybe 10+ times and between refilling my garlic powder jar (I have a garlic addiction, I put it in everything heavily) and eyeing the bin of pistachios, chickpea flour caught my eye. I haven’t used chickpea flour before so I was curious and bought around 6 cups worth – go big or go home right?!

    When I was home, I was determined to use this chickpea flour that I was in possession of. It started from testing the flour with a 1:1 ratio with water and it eventually lead me to this pizza crust. With the 1:1 ratio, it certainly made for a liquidly “dough” so don’t be alarmed that it’s not of a traditional dough consistently. It makes for a crispier crust!

    Craving some pizza but looking for a healthier alternative? Try this Kale Beet Pesto Pizza with a Chickpea Crust!

    I’m going to be honest and admit I’m less of a baker than I am regular cook so to be safe, I let the “dough” rest for an hour before using it like I would with any homemade dough.

    Craving some pizza but looking for a healthier alternative? Try this Kale Beet Pesto Pizza with a Chickpea Crust!

    For this Kale Beet Pesto Pizza, you probably guessed that kale and beet would be in it! I picked a pesto base and used Mann’s Fresh Vegetable’s Kale Beet Blend as my toppings alongside some goat cheese! There’s just something about having goat cheese on your pizza that makes it that much more satisfying.

    Mann’s Kale Beet Blend was perfect for this pizza as it gave me a nice balance of veggies and let’s be honest, if you have someone in your life who has a hard time eating veggies, it’s a lot easier to eat it when it’s sliced up and on a pizza! It comes washed and ready to eat so this recipe can go two ways.

    • The first way, after the crust is done cooking, you can directly put on your pesto sauce, kale beet blend, and goat cheese and serve as is.
    • The second way, which is the one I’m doing, is after the kale beet blend goes on the crust, it goes back in the oven for a quick bake so the goat cheese melts nicely over the veggies.

    For this Kale Beet Pesto Pizza, you need a cast iron skillet (10.25-inch).

    Craving some pizza but looking for a healthier alternative? Try this Kale Beet Pesto Pizza with a Chickpea Crust!

    Kale Beet Pesto Pizza with a Chickpea Crust

    Craving some pizza but looking for a healthier alternative? Try this Kale Beet Pesto Pizza with a Chickpea Crust!
    5 from 1 vote
    Print Rate
    Prep Time: 1 hr 10 mins
    Cook Time: 25 mins
    Total Time: 1 hr 20 mins
    Servings: 2 servings

    Ingredients

    Pizza Crust

    • 1 cup chickpea flour
    • 1 cup water
    • 2 tbsp olive oil
    • 2 tbsp garlic powder
    • 1 tbsp olive oil

    Pizza Topping

    • 2-3 tbsp pesto
    • 1/2 bag Mann's Kale Beet Blend
    • goat cheese

    Instructions

    • For the pizza crust, mix together the chickpea flour, water, olive oil, and garlic powder. Then let it rest for 50-60 minutes.
    • A few minutes before the mixture is ready to go, turn on the broiler in your stove with your cast iron inside.
    • Once your cast iron is hot and your crust mixture is done resting, carefully take the cast iron out of the oven (make sure your hands are well covered!). Pour 1 tbsp of olive oil onto your cast iron and make sure it's evenly coated before pouring your mixture in.
    • Broil for 10 minutes, until the crust is golden and the edges and peeling off from the side of the cast iron.
    • Carefully bring your cast iron back out and cover the crust with your pesto, Mann's Kale Beet Blend, and goat cheese. 
    • At this point, you can serve as is or you can bake it at 400F for 15 minutes.

    Notes

    Video instructions here!
    Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Serving: 2g | Calories: 546kcal | Carbohydrates: 42g | Protein: 17g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 217mg | Potassium: 623mg | Fiber: 7g | Sugar: 7g | Vitamin A: 375IU | Calcium: 69mg | Iron: 3.6mg
    Author: Carmy
    Course: Main Course
    Cuisine: Healthy

    [Tweet “Kale Beet Pesto Pizza with a Chickpea Crust + Video ft @veggiesmadeeasy”]

    Let’s Chat! What’s your favourite pizza topping?

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    Reader Interactions

    Comments

    1. Christina Bauer

      July 11, 2017 at 1:57 pm

      I’m all about chickpea flour crusts!! This combo sounds great for a delicious topping.

      Reply
    2. GiGi Eats

      July 11, 2017 at 2:22 pm

      THIS IS WHAT I am talking about! Love that crust!

      Reply
    3. Abbey Sharp

      July 11, 2017 at 2:36 pm

      Kale and beets! Genius! Looks delicious!

      Reply
    4. Tasting Page

      July 11, 2017 at 7:52 pm

      I love all of these ingredients and would like to order one of these pizzas for delivery right now!

      Reply
    5. Allison @ The Lazy Perfectionist

      July 11, 2017 at 10:54 pm

      5 stars
      Cool! I’ve never tried chickpea flour! I love different pizzas though… this would be great with some chicken tossed on too for those of us who love meat:)

      Reply
    6. Dana Sandonato

      July 14, 2017 at 5:13 pm

      I love pesto on pizza! I think it’s super underrated. I’m also VERY intrigued by this chickpea crust. I’m a chickpea fanatic, so I deffo need to give that a whirl.

      Reply
    7. [email protected]

      July 17, 2017 at 8:06 am

      Great idea to have a chickpea crust – never would have thought of it! I know what you mean about ‘being more of a baker than a cook’. I think if you start out a baker, that feeling never goes away!

      Reply
      • Carmy

        July 17, 2017 at 8:19 pm

        I’m def more of a cook than a baker! Always!

        Reply
    8. Deborah @ Confessions of a mother runner

      July 17, 2017 at 10:03 pm

      well you know that is my kind of pizza!

      Reply

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