Kale & Broccoli Crust Pizza

Kale & Broccoli Crust Pizza

Author: Allie Riebe‎ (Hamama Team Happiness Member)

Prep: 10 min
Cook: 60 min
 1 whole pie


These were my toppings: olive oil, fresh garlic, pizza sauce, a drizzle of pesto, sliced cooked chicken sausage, broccoli, red onion, mushroom, zucchini, bell pepper, sliced cherry tomatoes, and a small sprinkle of parmesan and mozzarella cheese! 

Allie Riebe‎‎_Kale & Broccoli Pizza_HamamaRecipes_2.9.20


- 24 ounces frozen broccoli florets
- 6 ounces fresh kale
- ¼ cup fine almond flour
- ¼ cup flax seed meal
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- Favorite HAMAMA microgreen flavor (Kale & Broccoli microgreens pictured)


  1. Preheat oven to 425F. Thaw the frozen broccoli and then grate it using the grater attachment of a food processor. You can also pulse it in a food processor or chop it until it resembles broccoli rice. Place the riced broccoli in a kitchen towel and squeeze out as much water as possible. Squeeze hard, the more water you squeeze out, the crispier the crust will be.
  2. Spread out the broccoli on sheet pan lined with parchment paper and bake for 12 minutes, mix well, and bake another 13 minutes.
  3. Meanwhile, bring a medium size pot of water to the boil and tear the leaves from the stems of the kale. Add 1 tablespoon of salt to the boiling water and boil the kale for 3 minutes. Remove kale, allow to dry, and use your hands to squeeze out as much water as possible. Finley chop the kale and measure ¼ packed kale and set aside. Save any leftover kale for a smoothie.
  4. Take the broccoli out from the oven and let it cool down for about 10 minutes.
  5. In a large bowl, whisk one egg, add the cooked broccoli, chopped kale, along with remaining ingredients. Mix well.
  6. Place the mixture on sheet tray lined with parchment paper, place another piece of parchment paper on top. Use a rolling pin or your hands to spread out the crust to ¼ inch thickness, about 10 inches in diameter. Peel off the top parchment paper, and use a bench scraper or knife to push the edges of the dough in to form a crust wall.
  7. Bake the crust at 425F for 18 minutes or until it looks deeply golden brown. Remove from oven and top with sauce, cheese, and your favorite toppings. Make sure not to pile on too many toppings since the crust has no starch or gluten to support it. Bake for another 7-10 minutes, turn on the broiler at the end so the cheese gets golden brown. Enjoy!

     (Inspired by the recipe from Flavcity.)

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