Gluten-Free Pizza with Kale Pesto, Ground Turkey, Mushrooms, and Onions
Ingredients
Dough
- 1 pkg Bob's Red Miss Gluten-Free Pizza Crust Mix
- 2 eggs
- 2 tbsp warm water
- 2 tbsp olive oil
- 2 tsp dried italian herbs i.e. basil, oregano, thyme
Toppings
- 1 cup mushrooms thinly sliced
- 1/2 onion thinly sliced
- 1/2 lb ground turkey
- 3-4 tbsp olive oil divided
- pinch of salt and pepper
- 1/2 tsp garlic powder
Kale Pesto
- 1 bunch kale stems removed
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- pinch of salt and pepper
- 1/2 cup olive oil
Instructions
- Preheat the oven to 425 degrees. You are basically going to follow the package instructions on the Bob's Red Mill Crust Mix, but I will walk you through it here.
- In a large mixing bowl, combine the yeast package that is provided with 1.5 cups of warm water. Let it sit for 5 minutes to let the yeast activate. Then add in the eggs, olive oil, and dried herbs, and whisk to combine.
- Next, add in the flour mixture. Use a wooden spoon to start mixing the flour into the wet ingredients until it starts to form a dough. At this point, you can start using your hands to knead the dough a little bit. You want it to form into one large ball of dough.
- Once you have a ball of dough, cover it with a kitchen towel and let it rest for 20 minutes. While the dough is resting, you can prep all of the topping ingredients.
- Preheat a large skillet over medium heat, and add 1-2 tbsp of olive oil. Add the ground turkey, season with salt, pepper, and garlic powder, and cook for 6-8 minutes, until it is completely cooked through and slightly brown. Next, add the sliced onion to the same skillet, and add more oil if needed. Season with a pinch of salt and pepper, and saute for 3-4 minutes, until the onions start to soften a bit. Then add the mushrooms, another pinch of pepper, and saute for another 3-4 minutes, until the mushrooms start to turn brown. Remove from the heat and set aside.
- To make the pesto, add the kale, cashews, nutritional yeast, garlic powder, salt and pepper to a food processor. Pulse it a few times to break down the kale, and then turn the food processor on and let it run as you slowly stream in the olive oil. Stop the processor once you have added all of the oil. Set aside.
- Once the dough has rested for 20 minutes, it is time to form the pizza crusts. I used a round pizza pan, but you can use any kind of baking sheet you have. Lay parchment paper down over your pan, and spread a little bit of olive oil around to prevent sticking. Split the dough into two equal balls, this makes two pizzas.
- Use your hands to form the pizza shape. Just use your fingers and palms to gently flatten out the dough as you rotate the pan. You can use your fingers to pinch and form a crust on the edges. If your hands are sticking to the dough, just wet your hands with water and that will help with the stickiness. Next, bake the dough for 7 minutes at 425 degrees.
- Once baked, remove from the oven and assemble the toppings. Use a large spoon to spread the pesto all over, next add a thin layer of the ground turkey, then top with a layer of the mushrooms and onions. Sprinkle your desired amount of manchego cheese over the top.
- Now this part is where we differ from the Bob's Red Mill package instructions. You are going to BROIL the pizza to get crispy toppings. Turn your oven to broil on high.
- Broil on the top rack for 5-6 minutes, until the toppings are golden brown and crispy. Make sure you check on it because it can burn quickly.
- Once pizza is broiled, sprinkle more dried herbs over the top. Let it cool for at least 5 minutes before cutting into it.
Tried this recipe?Let us know how it was!