Description
This low carb, gluten-free Pumpkin Kale Pizza is packed with fall flavor, protein, and crunch from pine nuts. A delicious seasonal twist on healthy pizza!
Ingredients
For the Crust:
6 large egg whites (198g)
½ tablespoon extra-virgin olive oil (7.5ml)
½ cup gluten-free oat flour (60g)
2 tablespoons whole husk psyllium (14g)
1 scoop unflavored whey protein concentrate (30g)
1 teaspoon baking powder (4g)
¼ teaspoon sea salt (1.5g)
For the Toppings:
¾ cup pumpkin puree (185g)
¾ cup shredded low-moisture part-skim mozzarella cheese (84g)
1 oz chopped kale leaves (about ½ cup / 28g)
½ tablespoon pignoli (pine nuts) (4g)
Instructions
Preheat oven to 325°F (163°C).
In a bowl, whisk together egg whites and olive oil.
Add oat flour, psyllium, whey protein, baking powder, and salt. Mix until well combined.
Pour the crust mixture into a 9-inch round silicone baking pan.
Bake for 10–12 minutes, or until just firm.
Let the crust cool slightly, then remove from pan and place on aluminum foil.
Spread pumpkin puree over the crust, then top with mozzarella, kale, and pine nuts.
Broil for 1–2 minutes, or until cheese is melted.
Slice and enjoy
Notes
Makes one 9″ pizza, cut into 6 slices.
For a dairy-free version, substitute a plant-based cheese.
Add a sprinkle of crushed red pepper for a spicy kick.
Store leftovers in the fridge and reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main Course, Pizza
- Method: Baking, Broiling
- Cuisine: American, Fusion
