Green Monster Pizza
with Crispy Kale
How to make
Whole Wheat
Flax Pizza Crust
Method
1. Preheat the oven to 400°F (200°C).
2. To make the pesto, combine the almonds
and garlic in a food processor. Pulse until
chopped. Add the spinach, basil, and salt
and process until finely chopped. Pour in
the olive oil with the processor running,
scraping down the sides as necessary.
3. Roll the pizza dough out into a 12-inch
circle. Spoon on the pesto, leaving about
a 1-inch border. Toss the broccoli florets
with 1 teaspoon of the olive oil, then
place them on top of the pesto. Place
thin slices of mozzarella on top of the
broccoli. Brush an additional teaspoon of
olive oil on the outer crust of the pizza.
Bake for 10 minutes.
4. While the pizza is cooking, toss the kale
leaves with the remaining teaspoon of
olive oil and salt. After the pizza has
baked for 10 minutes, remove it from the
oven and place the kale leaves on top.
Bake for an additional 10 to 12 minutes,
until the kale leaves are crispy.•
Method
1. Combine the sugar, water, and
yeast in a bowl. Whisk until the yeast
dissolves, and then let sit for 5
minutes. It should get very foamy in
this time—if it doesn’t, throw out what
you have and start again (your yeast
may be old, or your water may have
been too hot).
2. After the yeast proofs, whisk in the
olive oil. Add the flour, flaxseed meal,
and salt. Bring the dough together.
3. Knead for 3 to 5 minutes. When it’s
finished, the dough will be smooth and
elastic, and pop back when you poke
it with your finger.
4. Place the dough in a lightly oiled bowl,
flipping it around to evenly coat the
dough. Cover loosely with plastic wrap
and let it rise in a warm place for 1 hour.
5. When you’re ready to bake, preheat
the oven to 400°F (200°C). If you have
a pizza stone, place it in the oven
while it preheats.
6. Roll the dough into a 12-inch circle.
Pinch the sides to form a crust, and
then brush lightly with olive oil.SERVES 4
Ingredients
- Whole Wheat Flax Pizza Crust (see right)
- 440g/2½ cups broccoli florets
- 1 tbsp olive oil, divided
- 140g/5oz fresh mozzarella, thinly sliced
- 3 large lacinato kale leaves, large
center stems removed,
cut into 2-inch pieces - A pinch of fine sea salt
Basil-Spinach Pesto
- 2 tbsp unsalted
slivered raw almonds - 2 cloves garlic
- 450g/2 cups packed spinach leaves
- 225g/1 cup packed fresh basil leaves
- A pinch of fine sea salt
- 1 tbsp extra-virgin olive oil
Ingredients
- 2 tsp granulated sugar
- 155ml/^2 / 3 cup warm water
- 1 package (2¼ tsp) quick-rise or
instant yeast - 1 tsp extra-virgin olive oil
- 225g/1 ½ cups white whole wheat
flour (or regular whole wheat flour),
plus 1 tbsp for kneading - 1½ tbsp ground
flaxseed meal - ½–1 tsp fine sea salt
Images and recipes: The High-Protein
Vegetarian Cookbook, by Katie Parker and
Kristen Smith, The Countryman Press 2015om living