kale pesto – The Vegan Rhino

Throwing together low-cost ingredients to create a tasty pizza is truly effortless. With my easy dough, roasted vegetable, and kale pesto recipes- you can create this Roasted Vegetable Kale Pesto Pizza. Topped with hemp seeds and sunflower seeds, this pizza gives you a crunch with every bite.

Yields 1 medium pizza; 8 slices

Ingredients

1 pizza dough recipe

1 cup roasted vegetables recipe

2 Tbsp. sunflower seeds

1/2 cup vegan mozzarella

1-2 Tbsp. hempseed

3 Tbsp. kale pesto recipe

Directions

Preheat oven to 400 degrees F.
On a lightly greased baking dish, press dough until desired size and thickness is met.
Rub pesto on top of dough, followed by vegetables, sunflower seeds, hemp seeds, and cheese.
Bake for 20-25 minutes or until crust is golden brown. Remove from oven and slice.
Serve immedietly.

Chef’s tip: Cook the pizza for an extra 5 minutes for an extra crispy crust.

Spiralized zucchini makes for the perfect pasta alternative to my Spiralized Pesto Zucchini Noddles. Having a light lunch or dinner packed with fresh ingredients is sometimes just what we need. The fresh hint of lemon mixed with the earthy kale and garlic really makes for one special meal. If you’re not used to a kale pesto, I highly encourage you to try this dark leafy green version. Being so nutritionally packed, this recipe will give your body the fuel it needs to stay energized and well-balanced.

Yields 3-4 servings

Ingredients

12 cups zucchini, spiralized

1 cup cherry tomatoes, cut in half

2 cups kale

1 Tbsp. + 1 1/2 tsp. fresh lemon juice

2 garlic cloves, chopped

1/2 cup avocado oil

1/2 tsp. Himalayan salt

1/4 tsp. ground black pepper

Directions

In a big bowl, combine the spiralized zucchini, tomatoes and set aside.
Using a blender, add all the remaining ingredients and blend until well mixed. Pour on top of the noodles; toss to coat.
Serve immediately.

Chef’s tip: For added flavor, use pine nuts.