KALE PIZZA CRUST – KETO + LOW CARB #healthy #diet

With regards to pizza we are all on the search for sound pizza garnishes thoughts. In any case, shouldn't something be said about a pizza hull that will be more advantageous too ? This Kale Pizza Crust is a veggie stacked pizza covering made with solid crude kale, eggs and cheddar. A low carb pizza covering formula for everybody searching for a fun mushy low carb pizza that don't hold back on season.

My untouched most loved low carb pizza outside layer has consistently been the cauliflower pizza covering yet with spring coming up I love including some green shading in my plate. That is the reason I made this Kale Pizza Crust. I utilized some gluten free panko breadcrumb in the first formula which isn't the most minimal carb alternative for this formula yet my family cherishes the outside with pork skin as well. So don't hesitate to utilize your preferred alternative.

Kale Pizza Crust Healthy low carb outside layer made with 4 basic fixings. Straightforward and kids neighborly.

Also Try Our Recipe : Whole30 Ranch Dressing (“Dump Ranch,” Paleo, Dairy-Free)

INGREDIENTS

• 3 3/4 cup kale (110g/3.8oz) trimmed, washed
• 2 eggs
• 2/3 cup pork panko - pork rind breadcrumb o panko crumb if not low carb
• 1 cup grated mozzarella low fat cheese if desired
• 1/4 teaspoon Salt optional

INSTRUCTIONS

1. Preheat oven to 180C (350F).
2. In a food processor with the S blade attachment, add the raw kale, trimmed and washed.
3. Add eggs, cheese, pork crumb, salt and pepper.
4. Process until it form a sticky pizza dough.
5. Place the kale pizza dough onto a baking tray covered with baking paper.
6. Using your hand, press the ball to flatten and extend the dough with your finger until it forms a pizza crust of about 0.4 mm thickness, 20 cm diameter. If sticky, slightly oil your hands with olive oil.
7. Bake for 15-20 minutes until the kale crust is firm and starts to get brown on the sides.
8. Remove from the oven, add your pizza toppings ingredients starting with sauce then flat ingredients (I used mushroom and herbs) and grated cheese.
9. Return to the oven until the toppings are cooked and cheese is melted.
10. Serve hot with a green salad on side.
11. Can be store in the fridge up to 2 days and rewarm in the microwave.

For more detail : bit.ly/2CTVXz1

Read More Our Recipe : SPEEDY MISO SPINACH MUSHROOM RAMEN