Pumpkin Kale Pizza

Why You’ll Love This Recipe

I love how this recipe uses clean, nourishing ingredients while still delivering that comforting pizza experience. The protein-packed crust is made with egg whites, oat flour, and whey protein, which keeps me full and energized. Pumpkin and kale make the perfect seasonal topping combo, while pine nuts add a nutty crunch I can’t get enough of. It’s quick, creative, and doesn’t taste like a compromise.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• egg whites

• extra-virgin olive oil

• gluten-free oat flour

• whole husk psyllium

• unflavored whey protein concentrate

• baking powder

• sea salt

For the toppings:

• pumpkin puree

• shredded low-moisture part-skim mozzarella cheese

• chopped kale leaves

• pine nuts (pignoli)

Directions

1. I preheat the oven to 325°F (163°C).

2. In a bowl, I mix the egg whites with olive oil until combined.

3. Then, I add in the oat flour, psyllium, whey protein, baking powder, and salt, stirring well to create the crust batter.

4. I pour the batter into a 9″ round silicone baking pan and bake it for about 10–12 minutes, just until the crust is firm.

5. After baking, I let it cool slightly, remove it from the pan, and place it on a sheet of aluminum foil.

6. I spread the pumpkin puree evenly over the crust, then sprinkle the cheese, kale, and pine nuts on top.

7. Finally, I broil the pizza for 1–2 minutes, just until the cheese is melted to perfection.

Servings and timing

This recipe makes one 9-inch pizza, which I slice into 6 servings. It takes just 10 minutes to prep and 14 minutes to cook, for a total time of 24 minutes from start to finish.

Variations

• I like to add a sprinkle of crushed red pepper flakes or black pepper for a little kick.

• Swapping mozzarella for feta gives a tangy twist that pairs beautifully with the pumpkin.

• For extra protein, I sometimes add cooked chicken or turkey sausage before broiling.

• A drizzle of balsamic glaze over the finished pizza adds a gourmet touch.

Storage/Reheating

I store leftover slices in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I pop a slice in a toaster oven or conventional oven at 350°F for about 5–7 minutes until warmed through. I avoid the microwave so the crust stays firm.

FAQs

Can I make the crust ahead of time?

Yes, I often bake the crust in advance and store it in the fridge for up to 2 days. When I’m ready to eat, I just add the toppings and broil.

What if I don’t have whey protein?

I can use another unflavored protein powder, but I try to stick to a similar texture. Collagen or plant-based options work too, though the texture might vary slightly.

Can I use canned pumpkin pie filling?

No, I always stick with plain pumpkin puree. Pumpkin pie filling contains added sugar and spices that don’t work well in this savory recipe.

Is there a substitute for psyllium husk?

Chia seeds or ground flaxseed can be used in a pinch, though I find psyllium gives the best structure and chewiness for the crust.

Can I make this dairy-free?

Yes! I use a dairy-free shredded cheese alternative and make sure my protein powder is dairy-free as well.

Conclusion

This Pumpkin Kale Pizza has become a staple in my fall recipe rotation. It’s easy to make, loaded with seasonal flavor, and supports my healthy lifestyle without sacrificing taste. From the crisp, protein-rich crust to the creamy pumpkin and savory toppings, every bite is satisfying and unique.