I have made zucchini & cauliflower crusts before that we really liked, but this was the easiest & held together the best. It didn’t get soggy like the others can. The flavor was really good too! My husband wants me to make some for the guys he works with to show them how good a kale crust can be! (He wasn’t too excited about a kale crust until he tasted it!)
Recipe adapted from http://www.sweetashoney.co.nz
Recipe makes 2 mini pizzas
1 mini pizza crust = 350 calories (does not include sauce, cheese, or toppings)
4 cups chopped kale
2/3 cup gluten free panko bread crumbs
1 cup shredded parmesan
Put all ingredients into a food processor.
Blend until firm dough forms.
Press into 2 circles on a parchment or silpat lined baking sheet. Mine were about 1/4″-1/2″ thick.
Bake in a preheated 350 degree oven for 15 minutes.
Bake for another 5 minutes or until cheese is melted.