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Kale & Pesto Pizza | Low Carb | Keto

Updated: Apr 26, 2018

Switch things up on pizza night, and try this Kale & Pesto Pizza. A combination of pesto, ricotta, mozzarella, and kale makes this a healthy pizza that is packed with flavor. Make on Fathead pizza dough (a popular almond flour and mozzarella cheese crust that is absolutely delicious and easy to make makes) to keep this pizza low carb and keto friendly.

Low Carb, Keto Kale & Pesto Pizza
Kale & Pesto Pizza | Low Carb | Keto

Kale & Pesto Pizza | Low Carb | Keto


1 batch Fathead Pizza Dough (recipe below)

2 cups (8 ounces) grated whole milk mozzarella cheese

1/2 cup ricotta cheese

1 cup lightly packed kale, chopped into small, bite-sized pieces

1 teaspoon olive oil

1/3 cup pesto sauce (I like this or this)

red pepper flakes (optional)


1. Prepare Fathead pizza dough (see recipe below).

2. Roll out the dough into a rectangle, approximately 1/4 inch thickness. (Roll dough out on parchment paper for easier handling)

3. In a bowl, toss 1 cup of chopped kale with 1 teaspoon of olive oil, coating all the kale pieces. Set aside.

4. Top pizza with an even thin layer of pesto. Sprinkle mozzarella cheese on top. Distribute the kale evenly over the pizza. With a teaspoon add dollops of ricotta cheese on top of pizza.

5. Sprinkle with (optional) red pepper flakes.

6. Transfer pizza to a baking sheet. Place baking sheet in the oven. Bake until cheese melts and starts to slightly bubble (about 10-12 minutes). Slice with a pizza cutter and serve.

Slice and Serve!

Fathead Pizza Dough/Crust:


1½ cups shredded mozzarella cheese

2 tablespoons cream cheese

1 teaspoon white wine vinegar (optional, I find the vinegar makes a flakier crust)

1 egg

½ teaspoon salt


1. Preheat the oven to 400°F.

2. Heat mozzarella and cream cheese in a small, non-stick pan on medium heat or in a bowl in the microwave oven.

3. Stir until they melt together. Add the other ingredients and mix well.

4. Moisten your hands with olive oil and flatten the dough on parchment paper, shaping into a rectangle. I prefer to roll between two sheets of parchment paper with a rolling pin.

5. Remove top parchment sheet (if used). Prick the crust with a fork (all over) and bake in the oven for 8–12 minutes until golden brown. Remove from the oven.


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