Kale Pizza Crust

It’s time for another veggie infused Pizza Crust! This time, we decided to feature kale! Kale is an incredible leafy green of the cabbage family that truly feels like the result of broccoli and Napa cabbage having a baby. Anyway, it’s highly nutritious, and it will give your pizza crust an incredibly unique green colouring, which makes it a great base for a white pizza. Disclaimer: Given that pesticides tend to be hard to wash off of leafy greens (especially those with tons of folds), we highly recommend using organic kale whenever you can.

Time:

Ingredients:

  • 2 Cups of All Purpose Flour
  • 5-6 Kale Leaves
  • 2 teaspoons of Active Dry Yeast
  • 1 teaspoon of white sugar
  • 1 teaspoon of salt
  • Water (amount to be determined later in the kale prep step)

Method:

  • De-stem and steam your kale.
  • Then, put the kale in a blender/food processor/Ninja, and puree. and pour into a measuring cup. Add water until you have about 1 cup of liquid.
  • Pour your yeast and sugar into the bowl of your stand mixer.
  • Let your kale liquid cool slightly, and pour it into your stand mixer bowl (or a regular bowl if you’re planning to do this without mechanical assistance), with your yeast and sugar. Whisk to combine.
  • Let sit for a few minutes until a little bit of foam forms at the top
  • Mix your salt in with your flour, and combine that (working in two batches, one cup at a time) with your water using your dough hook attachment for about 8-10 minutes to develop the gluten (or knead by hand if you’re brave)
  • When the dough is slightly tacky but not sticking to the stand mixer bowl, move it to a large (lightly spray oiled) bowl, and cover with plastic wrap.
  • Let sit for an hour or so to rise
  • When the rise is done, put your pizza stone or pan into the oven, and preheat your to 425 degrees F
  • Knead a bit more, and either using a tossing method, stretching by hand, or flattening with a rolling pin, work the dough into your desired shape and thickness
  • When the dough is ready, pull the stone/pan out of the oven, and sprinkle a little cornmeal down (to prevent any chance of sticking later)
  • Place the dough on the stone, and apply your toppings. The closer to the edge you get, the less the crust edge will rise, so use that to adjust your crust to your preferences.
  • When the dough reaches desired crispiness (about 20 minutes), pull out!
  • Plate, Devour, and Enjoy (or wait for later)

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