This is another recipe from the wheat belly cook book, however I always like to make notes of what I would change or do differently next time.
What you need:
- 2 1/2 cups of All-purpose baking mix
- 1/2 cup of shredded mozzarella
- 1/4 tsp of sea salt
- 1 egg
- 2 tbsp of olive oil
- 1/2 cup of water
- 2 tbps of olive oil
- 4 cups of fresh or frozen kale torn into small pieces
- 1 yellow onion
- 1/4 tsp sea salt
- 2/3 cup pizza sauce
- 2 ounces goat cheese
*You can really put any toppings you like on your pizza!
Preheat oven to 400° Line a baking sheet or pizza pan with parchment paper (I used foil)
Crust: in a medium bowl, combine the baking mix, cheese, and salt. In a small bowl, mix together egg, oil and water. Pour into flour mixture. Here I find I had to add extra water as 1/2 just makes it’s crumbly and there’s no way you can create the crust like that. I added water until I was happy with the consistency of the dough, but don’t add too much because then it will be to soggy.
Place the dough on pan and press into desired shape, I did a rectangle as that was the shape of my pan. Don’t forget to create an actual crust shape if you desire. Bake for 10 min, remove and set aside. Reduce heat to 350°
Topping: In a large skillet over medium heat, heat the oil. Add kale, onion and salt cook for 5 min, stirring or until kale wilts and onion is soft.
Top pizza crust with sauce, kale mixture and goat cheese. Cook for 10 min, or until cheese melts.
*If you added too much water or you just think the dough is too soggy, cook for a little longer but not too much!
I personally can’t wait to try this with different toppings! Every week you can have a different pizza! PS in this picture I put wayyyy too much kale so next time I would put less