How to make low-carb kale pesto pizza

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Cheesy, herby, garlicky pesto pizza is the food of the gods. With the recipe below, it’s also food for low-carbers. Make this tonight and I’m pretty sure you’ll be thanking me before the dishes are even cleared.
The crust is a classic “fathead” style crust, made with mozzarella and cream cheeses, egg and almond meal. It’s got protein and healthy fats, but almost no carbs. A quick-to-make pesto that combines healthy kale with walnuts, lemon juice and a bit of Parmesan cheese makes a luscious sauce. And of course, a healthy sprinkling of mozzarella cheese gets melted on top.
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Cooktop Cove
Low-Carb Kale Pesto Pizza
4
20 minutes
20 minutes
40 minutes
For the crust:
1-1/2 cups shredded mozzarella
3 tablespoons cream cheese
1 large egg
2/3 cup almond meal
For the pesto:
2 to 3 cloves garlic
3 cups chopped kale (about 1 bunch, stems removed)
3/4 cup toasted walnuts
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/3 cup grated Parmesan cheese
For the topping:
2 cups shredded mozzarella cheese
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a medium microwave-safe bowl, stir together 1-1/2 cups mozzarella and the cream cheese and heat on high for 30 to 40 seconds to soften.
Add the egg and almond meal and mix well.
Form the mixture into a ball and then roll or press it out into a 1/4-inch thin pizza crust on the baking sheet.
Bake the crust in the preheated oven for 10 to 12 minutes, until it is golden brown.
While the crust is baking, make the pesto. In a food processor, chop the garlic. Add the kale, walnuts, lemon juice, salt, pepper, and parmesan and pulse until the mixture is very finely minced.
With the motor running, drizzle in the olive oil in a steady stream and process until thick and well-combined. Add olive oil as needed to achieve the desired concistency.
Spread the pesto on the browned pizza crust and sprinkle the 2 cups of mozzarella cheese over the top.
Bake in the oven for about 5 minutes more, until the cheese is melted and bubbling.
Serve hot.
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