- 6 cups kale (washed, dried, roughly chopped)
- 1/2 cup fresh parmesean
- 1/4 cup shredded low fat mozzarella
- 1 egg
- Salt, pepper & garlic powder to taste
- Drizzle of olive oil
InstructionsHeat oven to 425. Put kale in food processor & pulse until it is a very fine, rice-like consistency (my food processor is small so I did it in batches). Transfer to a large mixing owl add cheese & egg. Give a sprinkle of the seasonings, then a light drizzle of olive oil. Mix well. Line a cookie sheet with parchment paper (DO NOT SKIP THIS! Or it ill stick & you'll have a big mess) Dump kale mixture onto pan spreading out with a spoon so it's even. Then use your hands to press it down thoroughly. Bake for 15-20 min until lightly brown & crispy. Remove from oven & reduce heat o 400. Top with desired toppings & bake for another 8-10 min.
Tips & Bonus Information
Found a recipe on Pinterest for a spinach crust & I immediately thought of how nice a crispy kale gets in the oven, so I used that instead.Yield: 12 slices
Preparation Time: 20 min.
Cooking Time: 25 min