Desserts
Kale & Pomegranate Pizza with Creamy Pesto Sauce

Everyone’s Welcome
I love how easily this recipe adapts to different needs. My gluten-free crust works perfectly and vegan cheese alternatives melt beautifully. Sometimes I’ll add crispy pancetta or extra nuts depending on who’s joining us for dinner.
Frequently Asked Questions
- Can I make the pesto ahead of time?
- Yes, the creamy kale pesto can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Let it come to room temperature before using.
- What type of kale works best?
- Both baby kale and lacinato (dinosaur) kale work well. Just be sure to remove any tough stems before using. Baby kale is more tender and requires less prep.
- Can I make this dairy-free?
- You can skip the parmesan in the pesto and replace the sour cream with cashew cream. Use your favorite dairy-free mozzarella alternative for topping.
- Why oil the kale topping?
- Coating the kale leaves with oil helps them crisp up in the oven rather than dry out, creating a better texture on the finished pizza.
- Can I use different nuts in the pesto?
- Yes, while pecans are specified, walnuts work equally well. Pine nuts or almonds would also be good alternatives in the pesto.
Kale & Pomegranate Pizza with Creamy Pesto Sauce
A healthy gourmet pizza featuring a creamy kale pesto sauce, topped with more kale, mozzarella and pomegranate seeds for a perfect sweet-savory balance.
Prep Time25 Minutes
Cook Time10 Minutes
Total Time35 Minutes
Difficulty: IntermediateCuisine: ItalianYield: 6 Servings (1 14-inch pizza)Dietary: VegetarianUse your ← → (arrow) keys to browse
Related Articles
Check Also
Close