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Thin-crust kale pizza

Recipe by:Timaree Hagenburger
Nutrition Professor, Cosumnes River College, Sacramento


  • 3 cups chopped kale (any variety)
    Large piece of whole wheat lavash bread (about 12 by 8 inches)
    1/3 cup marinara sauce
    2 to 4 tbsp. small strips sun-dried tomatoes
    2 tbsp. diced olives
    4 tbsp. diced artichoke hearts
    2 to 4 tbsp. thinly sliced red onion or pickled red onions


Rinse kale under cool running water and rip bite-sized pieces of the leaves from the stems. Reserve stems for later use. Soak leaves in a large bowl of ice water for 5 to 10 minutes, or up to several hours if you are busy with other tasks. Dry kale with a salad spinner or by wrapping in a paper towel.  Chop kale finely, to about the size of confetti.

Cut lavash bread in half to make 2 "pizzas" and toast in a 400-degree oven for a few minutes until crisp. Spread a layer of sauce on the bread, sprinkle on sun-dried tomatoes, then add a generous layer of kale (don't be scared!), followed by olives, artichoke hearts and onions.

Return pizzas to the oven for 5 to 8 minutes, just to heat the toppings and begin to wilt the kale. Slice each pizza into 6 pieces with a chef's knife to make it a bit easier to eat, then start munching as soon as it is cool enough to pick up!

Timaree's prep smart, cook smart tips:

  • The amounts are approximates, as everyone likes their pizza a little different. You may also want to add other toppings, such as finely chopped steamed broccoli, very thinly sliced zucchini, garlicky mushrooms or bell peppers.
  • Any variety of kale can be used for this recipe. It is fun to experiment with green curly kale, lacinato or dinosaur kale and red/purple kale.
  • I finely chop the kale stems to use later. For example, add to mirepoix (carrot, celery and onion) when making soup, mix with other greens for salads or toss into stir-fries.

Serves 2

Califonia Bountiful