February 21, 2022
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Healthyish Kale & Cheese Pizza

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This recipe has been on repeat for the last month or so in our household. I can’t get enough of it. Normally we do Pizza Fridays every week, but this Healthyish Kale & Cheese Pizza is so good that we’ve slowly been incorporating in Pizza Mondays, Thursdays, and Sundays. A high protein crust thanks to some skyr and toppings that meet the mark in both flavor and nutrition.

Once you’ve made this once or twice, you’ll see how incredibly easy and flexible this recipe is. I actually find it quite therapeutic because of its simplicity. Yes, it’s truly therapeutic. How do I know? I was totally game and actually enjoyed making this after a 5 hour flight home one weekend.

Behind the Recipe: Healthyish Kale & Cheese Pizza

As far as the cheese and greens go, take this recipe as a template to make your own. I’ve made this with just brussels sprouts, just kale, and just broccolini. I’ve also combined them in different variations (although I’ve never done all three). If using kale, I highly recommend using Lacinato Kale, because I think it’s the most palatable and sautes the best.

To prepare the kale, remove the tough stems by pulling them off with your hands. Then bunch the leaves together and cut into ribbons. To prepare the brussels sprouts, you can buy them pre-shredded (they have them at Whole Foods and Trader Joes) or you can shred your own using the grater attachment in a food processor. To prepare the broccolini, just cut into bite size pieces.

This pizza blend cheese is currently my new obsession and I highly recommend it. However, if you can’t find it, you can just do a combination of shredded mozzarella and provolone cheese. Getting two types of cheeses is 100% worth it for flavor. Trust me. It just adds so much complexity.

Making Your Own Pizza Dough: Yes you can

This pizza dough recipe is probably the recipe I’ve made most on this whole blog. I’ve made it at least 50 times, give or take. You can make it in a standing mixer, food processor, or by hand. My preference is the standing mixer if you have it, but if not- no worries. I’ve recently updated it to take into account the same variations/differences I now do based on doing it so many times.

You can make this dough ahead of time (up to 1-3 days in advance; just store in fridge) and it takes about 10 total minutes to do. 100% WORTH IT. Get all the detail about this recipe here.

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5 from 4 votes

Healthyish Kale & Cheese Pizza

Servings 4 servings
  • 1 pizza dough , (see below)
  • 1-2 tablespoons extra virgin olive oil
  • 1 bunch Lacinato kale, cut into ribbons
  • 1 bunch broccolini or 6 ounces shredded brussels sprouts, (broccolini- chop; brussels sprouts- you can buy pre-shredded or shred in food processor)
  • 1 cup whole foods pizza blend shredded cheese, ( a combination of mozzarella, provolone, and asiago)
  • 3/4 cup pizza sauce, (I like Whole Foods 365 Brand or Rao's)
  • diamond kosher salt (if using any other salt, use half the amount), to taste
  • Preheat oven to 475.
  • Heat a large nonstick or cast iron skillet over medium heat (if using cast iron you may need more oil). Add in extra virgin olive oil and kale. If using brussels sprouts, add them at this point too; if using broccolini, wait until kale is wilted before adding in. Saute over low to medium heat until completely wilted and just beginning to brown, about 15 minutes.
  • Roll out pizza dough into a large rectangle to fit onto a baking sheet with just a bit of space along the border/edge. Place on baking sheet (unless using baking steel- see more above). Spoon sauce onto pizza dough. Add half of the cheese, followed by all of the sauteed greens, followed by the rest of the cheese. Lightly season with salt.
  • Bake for about 8-15 minutes, until crust is golden brown and cheese is fully melted and just beginning to brown.
    *This is a large range due to variance in ovens. In our old apartment, not using a baking steel, it would take about 12-15 minutes. In our new house, using a baking steel, it takes about 8 minutes.
5 from 4 votes
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5 from 6 votes

Whole Grain High Protein Pizza Dough

  • 1 1/4 cup (150g) all purpose flour
  • 1 1/4 cup (150g) whole wheat flour, see above for other alternatives
  • 2 teaspoons instant yeast, (in a pinch you can add 1/2 teaspoon baking powder but yeast is best!)
  • 2 teaspoon diamond kosher salt (if using any other salt, use half the amount)
  • 1/2 cup (120g) plain lowfat skyr or greek yogurt, (1% to 4% works) (you can also omit water and increase the amount of skyr/yogurt up to 1.25 cups (280g) OR you can do something in between like 3/4 cup skyr and 4 ounces water)
  • 6 ounces water

Standing Mixer Method:

  • Add flour, skyr/yogurt salt, water and yeast together in mixing bowl of standing mixer (or food processor).
  • Using dough hook, mix on low speed (around 3 to start) until yogurt is well incorporated into flour, about a minute. Increase speed to medium (5) for another two to three minutes. Pause and check to see if dough is crumbly/dry. If you see a lot of excess dry flour crumbles at the bottom, drizzle in water, about 1/2 teaspoon at a time and then continue to mix with dough hook at medium speed. Repeat as needed until one big dough ball forms. There should be no dry flour left and the dough should be just slightly tacky, but not sticky.
  • Remove dough from bowl and divide into two equally sized balls. If wanting to use this dough later, you can wrap in plastic wrap and place in fridge or freezer for later use.

Food Processor Method:

  • Add flour, skyr/yogurt salt, water and yeast together into food processor.
  • Begin to combine ingredients by pulsing initially, then process on high until the yogurt is integrated into the dough and the dough is in tiny little balls (like the size of dip’n dots!). When you pick it up, it should be smooth and should easily bind together. If you notice there is excess flour in the food processor, drizzle in water 1/2 teaspoon at a time and continue to process.
  • Remove dough from bowl and divide into two equally sized balls. If wanting to use this dough later, you can wrap in plastic wrap and place in fridge or freezer for later use.

Hand Kneading Method:

  • Add flour, skyr/yogurt salt, water and yeast together into a large bowl.
  • Using a spatula or wooden spoon, coat as much of the flour over the yogurt and mix as best as you can- it will be a little messy initially. That’s okay.
  • Once the yogurt is mostly covered in flour, you will still have a lot of excess flour on the sides and bottom of the bowl. Begin to lightly spoon over some of the excess flour over the dough and tap in with your finger tips. Repeat and be patient with it!
  • Once most of the flour has been incorporated, remove dough from bowl and begin to knead. on a well floured countertap. Knead for five minutes, until the dough rises a bit when you gently push it with your fingertip. During this time, dust and add more flour if it is sticky. If you notice the dough is cracking or crumbling, dip your fingertips into a cup of water and lightly drip the water onto the crack and continue kneading. Repeat as needed. The consistency of your dough can be quite varied depending on the exact flour, yogurt, and even the humidity/time of year, so do your best to look and analyze your dough and decide if it’s too sticky or too dry and adjust accordingly.
  • Remove dough from bowl and divide into two equally sized balls. If wanting to use this dough later, you can wrap in plastic wrap and place in fridge or freezer for later use.
  • WHEN READY TO USE:
  • Preheat oven to 500 degrees.
  • Roll out into shape of your choice (a rectangle is easiest and works best with a sheet pan). I use palms to flatten out the dough a bit, and then use a rolling pin to get it thin. Watch my video for more help here.
  • Add whatever toppings you want (sauce, veggies, cheese, etc.). Bake at 500 for 9-12 minutes, until golden brown on the bottom.

Notes

NOTE: The exact amount of yogurt/skyr needed depends on a few things…
  • Types/brands of yogurt vary in how thick they are, which is why there is a range. Start on the low end of the spectrum as add as needed.
  • Certain flours absorb more moisture than others. I’ve found whole wheat absorbs more than others. Again, start on the dry end and add yogurt as needed.
  • If you can, use a scale to measure in grams- it is more precise and easier.
5 from 6 votes
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  1. Zac Hamidi says:

    5 stars
    So, so, so so so so good!!!!

    Reply

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