BBQ PIZZA
on a
Kale Dough Crust
Start by making your dough. We prefer using an organic pancake or waffle mix, but you are welcome to use any pizza baking dough. Think along the lines of Annie’s organic mix, Jiffy’s Pizza Dough, Martha Stewart Pizza dough, Bisquick, Pioneer, etc.
Instead of using water, blend some kale, water, flax seeds, hemp seeds, chia seeds etc in a blender until a smoothie forms. You are pretty much aiming to make this dough as nutrition dense as possible!
Next add some oil to the flour and bind with the blended mix. A healthy fat oil goes perfect with this since you are not cooking it alone on a high heat. There is no need to let the dough sit. Feel free to roll it out immediately (I like to roll it to the about a ½ inch thick) and cook in a 350 degree oven for about 10 minutes (timing will vary based on thickness and size).
Take the pizza out of the oven and top with an equal mixture of bbq sauce + carrot puree +marinara sauce. Feel free to add or subtract any ingredient. Again, goal is to make the pizza as healthy as possible (my kids eat pizza way too much for me not to add these veggies in).
Top with your choice of cheese (a blend of gouda and cheddar taste best in my opinion) and toppings. We prefer onions, mushrooms, cooked and diced chicken tossed in some of the pizza sauce mentioned above, and diced bacon sometimes.
VEGETARIAN?
try using steamed cauliflower or paneer cubes instead of chicken or eliminate all together!
Bake in an oven for about 10 minutes at 350 degrees or until top of the pizza has browned. Feel free to broil on low until the cheese browns.
Wait for the pizza to cool and then cut it into slices. Enjoy with some homemade buttermilk ranch dressing.
FULL RECIPE BELOW!
📖 Recipe
BBQ Chicken Pizza on a Kale Dough Crust
Ingredients
Pizza Dough
- 1 cup pizza dough (annie’s organic pancake and waffle mix is what I use)
- ¼ cup blended kale + water mix
- 2 teaspoon oil (avocado, coconut, olive, flax, etc)
- 1 teaspoon flax seeds
- 1 teaspoon chia seeds
- 1 teaspoon hemp seeds
- 1 teaspoon italian seasoning (optional)
- red chili powder (optional)
- all purpose flour for dusting
Pizza Sauce
- ⅓ cup pizza sauce of choice
- ⅓ cup pureed carrots (about 6-8 steamed carrots will get you this measurement)
- ⅓ cup bbq sauce (trader joes organic has less sugar than the leading brands and tastes great)
Pizza Toppings
- ¼ red onion
- 1 cup diced, cooked chicken (skip or replace with options listed in the blog for a vegetarian version)
- ½ cup button or bella mushrooms
- ¼ cup chopped bacon (optional)
- serrano chili peppers (optional)
Instructions
Pizza Dough
- Place a handful of kale leaves and about 3 tablespoon of water in a blender and finely puree the kale into a smoothie type mixture.
- Add oil, flax seeds, hemp seeds, and chia seeds to the mixture and blend again for a few seconds. You can add other similar ingredients at this point if you would like. (Italian seasoning and red chili powder can also go in at this point if you choose)
- Combine the blended mixture and dough and knead until smooth and soft.
- Oil your hands and knead again to smoothen the dough so it is no longer sticky.
- Dust the surface of a countertop with some all purpose flour.
- Roll out the dough into a pizza. Thickness depends on your liking, but I roll it to about the size of a pizza pan and ½ inch thick.
- Transfer the dough onto a pizza pan. TIP: fold in half and then half again to form a triangle and then transfer it onto the pizza pan.
- Put a few holes on the dough to prevent it from rising when cooked.
- Place in a 350 degree oven for about 10 minutes.
- Remove from the oven and slather with the bbq pizza sauce.
Pizza Sauce
- Blend the steamed baby carrots with the pizza sauce and bbq sauce together.
- Mix about 1-2 tablespoon of sauce with the diced chicken or meat alternate.
- Set both the chicken and the sauce aside.
Pizza Assembly
- Once the dough is cooked slather the pizza sauce onto the cooked crust.
- Spread the shredded cheese mixture evenly leaving about 2 tablespoon for later.
- Top with chicken/alternate, mushrooms, onions, green chili peppers, and bacon.
- Now sprinkle the remaining cheese over the toppings.
- Bake at 350 degrees for about 10 minutes or until the cheese begins to brown. Feel free to broil on low until the cheese browns.
- Remove pizza from the oven and let it cook for about 5 minutes before cutting. This will help keep the cheese intact.
- Serve with homemade buttermilk ranch dressing.
BBQ Chicken Pizza on a Kale Dough Crust
Ingredients
Pizza Dough
- 1 cup pizza dough (annie’s organic pancake and waffle mix is what I use)
- ¼ cup blended kale + water mix
- 2 teaspoon oil (avocado, coconut, olive, flax, etc)
- 1 teaspoon flax seeds
- 1 teaspoon chia seeds
- 1 teaspoon hemp seeds
- 1 teaspoon italian seasoning (optional)
- red chili powder (optional)
- all purpose flour for dusting
Pizza Sauce
- ⅓ cup pizza sauce of choice
- ⅓ cup pureed carrots (about 6-8 steamed carrots will get you this measurement)
- ⅓ cup bbq sauce (trader joes organic has less sugar than the leading brands and tastes great)
Pizza Toppings
- ¼ red onion
- 1 cup diced, cooked chicken (skip or replace with options listed in the blog for a vegetarian version)
- ½ cup button or bella mushrooms
- ¼ cup chopped bacon (optional)
- serrano chili peppers (optional)
Instructions
Pizza Dough
- Place a handful of kale leaves and about 3 tablespoon of water in a blender and finely puree the kale into a smoothie type mixture.
- Add oil, flax seeds, hemp seeds, and chia seeds to the mixture and blend again for a few seconds. You can add other similar ingredients at this point if you would like. (Italian seasoning and red chili powder can also go in at this point if you choose)
- Combine the blended mixture and dough and knead until smooth and soft.
- Oil your hands and knead again to smoothen the dough so it is no longer sticky.
- Dust the surface of a countertop with some all purpose flour.
- Roll out the dough into a pizza. Thickness depends on your liking, but I roll it to about the size of a pizza pan and ½ inch thick.
- Transfer the dough onto a pizza pan. TIP: fold in half and then half again to form a triangle and then transfer it onto the pizza pan.
- Put a few holes on the dough to prevent it from rising when cooked.
- Place in a 350 degree oven for about 10 minutes.
- Remove from the oven and slather with the bbq pizza sauce.
Pizza Sauce
- Blend the steamed baby carrots with the pizza sauce and bbq sauce together.
- Mix about 1-2 tablespoon of sauce with the diced chicken or meat alternate.
- Set both the chicken and the sauce aside.
Pizza Assembly
- Once the dough is cooked slather the pizza sauce onto the cooked crust.
- Spread the shredded cheese mixture evenly leaving about 2 tablespoon for later.
- Top with chicken/alternate, mushrooms, onions, green chili peppers, and bacon.
- Now sprinkle the remaining cheese over the toppings.
- Bake at 350 degrees for about 10 minutes or until the cheese begins to brown. Feel free to broil on low until the cheese browns.
- Remove pizza from the oven and let it cook for about 5 minutes before cutting. This will help keep the cheese intact.
- Serve with homemade buttermilk ranch dressing.
Recipe Courtesy of The Curry Mommy
A tindora recipe, aka ivy gourd athanu
This easy achar recipe includes fresh tindora cut into small chunks and marinated with spicy store bought athanu or achar sambar. It is simple to make and perfect with any Gujarati Thali.
What is tindora?
A vine grown vegetable that mimics flavor of a cucumber but in a much firmer form. The vegetable can be found in various different types, such as long and dark green or short and lime green in color. Both are different varieties and enjoyed based on preference.
Tindora in English
Ivy gourd is what it is commonly known as. Although, not available at large grocery stores you can purchase them in the freezer section at Indian grocery stores. However, this tindora recipe for athanu needs fresh tindora.
Tindora Athanu/Achar
A spicy pickle comination which tastes perfect with almost any Indian meal, but my favorite is a Gujarati Thali! As a little girl, this was my favorite achar since it is spicy and not sour like am ka achar.
Where to purchase
Your local Indian grocery store will carry fresh tindora. If this is not an option, then be sure to check an international market or even an asian grocery store. In some cases, you will be able to readily find this vegetable at those locations. I have had lucky finding tindora at Whole Foods in some cases as well. Again, try to use a fresh vegetable for this tindora recipe.
Some key tips when making this specific recipe.
Tips
- BUYING TINDORA - You can buy tindora at almost any indian grocery store. Be sure it is fresh. When picking them try to find long and thin ones.
- CUTTING TINDORA - When you cut the tindora if it is orange, or any shade of it on the inside, then discard the vegetable. It is no good.
- PICKLING TIP - I prefer to cut mine into small pieces, but you are welcome to leave them big. I find they pickle/marinate quicker when chopped small.
Recipe
📖 Recipe
Tindora Athanu/Achar
Ingredients
- 1 cup chopped tindora
- 4 tablespoon achar mix (I use Swad brand)
- 1.5 tablespoon oil
Instructions
- Mix all of the ingredients together and enjoy immediately or refrigerate 7-10 days.
- Tip: tindora and methi from the achar become softer as the days of marination increase. This is normal.
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