4.6 from 75 votes
Beet Pesto Pizza with Kale and Goat Cheese
The Beet Pesto Pizza with Kale and Goat Cheese uses gluten-free pizza dough topped with vibrant beet pesto, thinly sliced kale, creamy goat cheese, and shredded mozzarella. The kale wilts in the oven while the cheeses melt, creating a colorful and flavorful vegetarian pizza with a slightly sweet and earthy pesto base. Baking the crust briefly before adding toppings ensures a crisp base beneath the toppings.
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings:
1
(12-inch) pizza
Calories:
259 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 lb gluten-free pizza dough
- 1 cup beet pesto
- 2 cups kale leaves thinly sliced*
- 1 1/2 cups mozzarella cheese grated
- 2 to 4 ounces goat cheese to taste
Instructions
- Prepare the beet pesto and the pizza dough.
- Preheat the oven to 415 degrees F.
- Dust gluten-free flour (or cornmeal) on a baking sheet and press or roll the dough to desired thickness.
- Bake the dough for 5 to 7 minutes with no toppings.
- Remove the crust from the oven and spread the beet pesto over it. Add the kale leaves, followed by the goat cheese and mozzarella. Note: the kale will cook down in the oven.
- Bake pizza for 20 to 25 minutes or to desired crisp.
- Allow pizza to cool 5 minutes before serving.
Cup of Yum
Notes
- Use lacinato (dino) kale for a tender and mild kale flavor.
- Dust the baking sheet with gluten-free flour or cornmeal to prevent sticking.
- Prebaking the crust helps avoid sogginess once toppings are added.
Nutrition Information
Serving
1slice of 8
Calories
259kcal
(13%)
Carbohydrates
39g
(13%)
Protein
10g
(20%)
Fat
15g
(23%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 1 (12-inch) pizza
Amount Per Serving
Calories 259
% Daily Value*
| Serving | 1slice of 8 | |
| Calories | 259kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.