Pumpkin Kale Pizza
I was planning to make Sicilian Protein Pizza the other day, but the temperature dropped, and I found myself craving something warm and comforting. So, I decided to go for a Pumpkin Kale Pizza instead!
As an Italian, I’m struggling to call this a pizza. Pizza should have tomato sauce, and it’s never about trendy or seasonal ingredients. Certainly not pumpkin, right?
However, the blend of pumpkin and kale with pine nuts (pignoni) actually works surprisingly well on a pizza. Your taste buds will be glad you tried it. Fall has made its way to pizza form!
Pumpkin Kale Pizza
10
minutes14
minutes148
kcal4
hoursEnjoy the flavors of fall in this low carb, high protein, gluten-free Pumpkin Kale Pizza with pine nuts. Delicious! Makes one 9″ round pie (6 servings).
Ingredients
- Crust:
6 large egg whites 198g
½ tablespoon extra-virgin olive oil 7.5ml
½ cup gluten free oat flour 60g
1 scoop unflavored whey protein concentrate 30g
1 teaspoon baking powder 4g
¼ teaspoon sea salt 1.5g
- Toppings:
¾ cup pumpkin puree 185g
¾ cup shredded low-moisture part-skim mozzarella cheese 84g
1 oz about ½ cup chopped kale leaves (28g)
Directions
- Preheat oven to 325F (163C).
- Mix egg whites and olive oil to combine.
- Add remaining crust ingredients, and mix well.
- Pour into a 9″ round silicone baking pan.
- Bake for about 10-12 minutes, just until firm.
- Remove from oven, and let cool slightly.
- Remove from pan, and place on aluminum foil.
- Top with pumpkin, cheese, and pignoli.
- Broil for 1-2 minutes, or until cheese is melted.
- Enjoy
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