In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Paleo pizza with kale and cashew “cheese”
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Vegetarian
2 Servings, 1 Calories/Serving
45 Minutes
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
in your bag.
- 2 cups almond flour
- 1 cup arrowroot powder
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 eggs
- 1/2 cup almond milk
- 1 large onion
- 2 garlic cloves
- 1 bunch kale
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes
- 1 lemon
- 1 cup cashews soaked overnight
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Make the pizza crust
Heat the oven to 450°F.
Use a spatula to spread the batter onto the greased pan or stone. Transfer to the oven and bake until set and slightly crisp, 10 to 12 minutes. Meanwhile, make the topping.
- Grease a round pizza stone or sheet pan.
Use a spatula to spread the batter onto the greased pan or stone. Transfer to the oven and bake until set and slightly crisp, 10 to 12 minutes. Meanwhile, make the topping.
2
Cook the kale
- Peel and thinly slice the onion.
- Peel and finely chop the garlic.
- Strip the kale leaves from their stems and coarsely chop.
Add the garlic and red pepper flakes, and cook until fragrant, about 30 seconds. Add the kale, season with salt, and cook until just wilted, 2 to 3 minutes. Remove from the heat.
3
Make the cashew “cheese”
- Zest and juice the lemon.
Assemble and serve
Remove the pizza crust from the oven and top with the kale mixture and cashew cheese. Cut into even slices, drizzle with the remaining lemon juice and olive oil, and serve.