Power pizza recipes

kale & pepperoni pizza

https://www.youtube.com/watch?v=GSuA3yALyHY

http://www.youtube.com/watch?v=B3_Kb97FUik

Recipes from Ben Cress.

Kale & Pepperoni Power Pizza

(topping)

2 ½ c fresh kale, washed, dried and chopped
½ c  fresh tomato, diced (remove as much liquid as possible, otherwise pizza will be soggy)
½ c finely chopped onion
1 ½ T extra virgin olive oil
2 cloves of garlic, chopped finely
¼ c chopped walnuts
¼ c  chopped pepperoni
¼ t red pepper flakes
¼ t salt

Directions:

Mix all of the ingredients together in a bowl. Try this combination to start with. Adjust the flavors according to your own tastes the next time you make it. If you have leftover ground turkey, beef or whatever in the fridge – try adding a couple ounces to the mixture in place of the pepperoni. When used in combination with such intense flavor and texture, you’ll be surprised how little meat you need for your taste buds to be totally satisfied.

 (crust)

1 9in Udi gluten-free pizza crust, or one of your own personal favorites
2 oz Tofutti dairy-free cream cheese

Spread a nice layer of Tofutti over the Udi crust. (Eyeball it. You want to strive for a even layer – not too thin or too thick.) Carefully pile the topping mixture on the crust. Bake in a 375 degree oven for 20 minutes, or until crust and kale leaf edges brown.

Kale Puttanesca Power Pizza

(topping)

2 ½ c fresh kale, washed, dried and chopped
½ c fresh tomato, diced (remove as much liquid as possible, otherwise pizza will be soggy)
2 T tomato paste
1 ½ T  extra virgin olive oil
2 or 3 cloves of garlic, chopped finely
¼ c chopped walnuts
¼ c  chopped Kalamata olives
¼ t red pepper flakes
1 T capers

Directions:

Mix all of the ingredients together in a bowl. Try this combination to start with. Adjust the flavors according to your own tastes the next time you make it. If you like anchovies, try adding a few to the recipe. (Anchovies are usually found in a traditional puttanesca.)

(crust)

1 9in Udi gluten-free pizza crust, or one of your own personal favorites.
2 oz Tofutti dairy-free cream cheese

Spread a nice layer of Tofutti over the Udi crust. (Eyeball it. You want to strive for a even layer – not too thin or too thick.) Carefully pile the topping mixture on the crust. Bake in a 375 degree oven for 20 minutes, or until crust and kale leaf edges brown.

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