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.
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!
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.
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).
Kale Beet Pesto Pizza with a Chickpea Crust
- 1 cup chickpea flour
- 1 cup water
- 2 tbsp olive oil
- 2 tbsp garlic powder
- 1 tbsp olive oil
- 2-3 tbsp pesto
- 1/2 bag Mann's Kale Beet Blend
- goat cheese
- 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.
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