Paleo pizza with kale and cashew “cheese”

paleo, Gluten Free, Vegetarian, Dairy Free, Soy Free

4 Servings, 1 Calories/Serving

45 Minutes


  • 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



Make the pizza crust

Heat the oven to 450°F.
  • Grease a round pizza stone or sheet pan.
In a large bowl, combine the almond flour, arrowroot powder, baking powder, salt, and black pepper. Add the eggs and almond milk and mix well. (The batter will be runny.)
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.


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.
In a frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until just tender and caramelized, 5 to 7 minutes.
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.


Make the cashew “cheese”

  • Zest and juice the lemon.
To a food processor, combine the cashews, lemon zest, and 1 tablespoon lemon juice. Pulse to blend.


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.

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