Crispy Kale and Beet Pizza is a great way to showcase the fall harvest. The cracker-like crust is yeast-free, so it’s ready in under 20 minutes!
We went to the Southern Vermont Garlic and Herb Festival a few weeks ago and, just like last year, I came home with tons of recipe inspiration. First on the agenda was recreating this amazing crispy kale and beet pizza.
Sweet, earthy beets are an unexpected pizza topping, and I kind of love it. The same goes for the kale. Pile it on – it will collapse under the heat of the oven and get nice and crispy. (If you like kale chips, you’ll love this pizza!) The vegetables sit atop a bed of creamy feta cheese and fresh garlic.
I used my favorite yeast-free pizza crust for this recipe – you might remember it from the wild mushroom pizza that I posted earlier this year. I love this crust! It’s crisp and cracker-like, with a complex flavor that reminds me a little bit of Chicago-style pizza crust. It’s my go-to for an easy weeknight meal, since it only takes a few minutes to make.
Look for peeled steamed beets in the produce section of your favorite grocery store.
Crispy Kale and Beet Pizza
Ingredients
Instructions
Notes
Nutmeg Nanny says
Ok I’m totally digging this dough! I love it’s crispiness and the fact that it’s topped with kale and beets! I freaking love me some beets….yum!
Angie | Big Bear's Wife says
Southern Vermont Garlic and Herb Festival sounds like a place I need to be! Perfect kale and beet pizza too! Love getting inspirations from trips/events like that!
Kim Beaulieu says
You are so creative, this is wicked cool. I have beets coming out my ears right now.
Nancy | The Bitter Side of Sweet says
I like how your crust looks so easy to make! And the feta, yummy!