Creamed Kale Pizza Recipe (2024)

I have made a pizza similar to this. I think you can use labneh, creme fraiche, or ricotta in place of the heavy cream. Be careful of the kale burning. I have seen similar recipes that use baby kale. Like the other commenters, I use a pre-heated pizza stone (or steel) in a 500 + oven. Shaping your dough on parchment paper with the help of a little flour and dimple. Then brush with olive oil garlic, parm, and pepper. Put in oven and after it rises a bit, put the toppings on.

I made exactly as written, only adding lemon zest as well as juice. Absolutely loved the balance of creamy goo and cruciferous funk - it's very reminiscent of Smitten Kitchen's broccoli pizza, a recipe I've made infinity times. Next time I'll pre-bake the crust a few minutes before proceeding; the weighty toppings definitely delay its progress and you risk burning the kale. Otherwise, I wouldn't change a thing.

What can I use in place of the heavy cream? Thank you.

The upside-down sheet pan functions as the pizza peel. Not everyone owns a dedicated peel.

Why not preheat the sheet pan and prep the dough on parchment paper and use a pizza peel to slide it into the hot sheet pan? I see no sense to upside down sheet pan with parchment on top. Am I missing something?

Why wouldn’t I bake this on a preheated ceramic pizza stone? I always stretch the pizza dough out on a piece of parchment, with a little flour to prevent sticking, and never have any trouble sliding it off onto a cutting board.

Have a hankering for pizza but also feeling guilty about that aging bunch of kale on the fridge? This is a perfect solution! Even my kale hating kids scarfed it down.

I made this with the quick pizza crust (which I friggen love and it’s life changing), exactly as written. This pizza is TRANSCENDANT! The kale comes out somewhat crispy in places - which is just great. The nutmeg and lemon juice make it super flavorful. And it’s easy. I prepped while waiting for the oven to heat. I served it with a little freshly grated Parmesan and a little more flaked red pepper, as one does. And then we whooped and swore and hollered that this is just the best.

Really like this pizza! A few mods we have tried to make it more substantial: place a ring of very thinly sliced potato around the edge of the pizza dough. Make sure to hit the potato with the cream mixture. If you've got a good polish deli in your area, pick up a polish sausage and add some thin slices to the top. Don't skip the nutmeg!

Really tasty and uncomplicated! I have a pizza steel and peel, but still used parchment paper and was pleased with the texture of the crust. I did seem to have a lot of kale leftover—wondering how much others piled it on.

I almost skipped this recipe because of the name, thinking that there was no way I could sell “creamed kale pizza” to my kids and husband. They proved me wrong by devouring nearly the whole pie before I barely snagged my own slice. I didn’t have heavy cream but had crème fraiche, which worked well as a substitute. Freshly grated nutmeg is a great partner with all the dairy.

This was wonderful. I can see adding pineapple with this sauce. As suggested, I baked the crust a few minutes before adding the mozzarella covered oil-rubbed kale. And because I had a little Havarti, I sprinkled a few globs of it over the kale. The whole thing was beautiful and so good. Leftovers heated in the air fryer made an awesome breakfast!

I was skeptical. But I made it, and it was amazing. Two things: you can use dinosaur kale (aka lacinato), and I always remove the ribs from the kale, which can be very tough.

I used plain yogurt instead of heavy cream and swirled in a heaping spoonful of pesto. Delish!

It was quite good, but a tiny bit salty by the time it was done.

Very good! Maybe a little too salty but all in all, easy, quick and delicious. I used the pizza dough recipe link but didn’t bother freezing it. Just let it rise for 20 mins, then stretched it and pre-baked the dough for 5-8 mins before adding all the toppings and popping back into the oven.

Made on freezer dough with tomato sauce and cheese

For those who don't want to use heavy cream - an excellent substitute is: cottage cheese mixed with splash of milk - smushed together with the back of a spoon until creamy.You can use all levels of cottage cheese - full fat - low fat - non-fat - they are are delicious for the bottom of a pizza..

This is, to paraphrase another reviewer, easily the best home pizza I have ever made and far better than most pizza available near me (outside Boston). I want to have a long, fulfilling life with this pizza and then be buried with it. A chunk of its creamy garlicky deliciousness fell on the floor and I scooped it up with my bare hand. There was no alternative. Well done and thank you, Ali!!

Soooo good. Next time will add lemon zest to the sauce and pull back on salt - with the parm and the salted kale, I went a little overboard.

I’ve made this pizza a couple of dozen times. It’s very popular both with vegetarians and carnivores. I have altered it a tad. I add a first topping of mozzarella provolone cheese. I also add 1/2 teaspoon of cornstarch to the lemon sauce.