Traditional Homemade Pizza With Zesty Vegan Kale Caesar Salad

Elizabeth Eats

Decadent traditional pizza at home, the health coach way! Elizabeth is a big proponent of the 80/20 rule and believes that everyone can learn how to make healthier versions of their 20% indulgences at home. You'll learn how to make perfect pizza crust at home with a nod to supreme-pizza flavors. There's just something so satisfying about making perfect pizza at home. In true health coach fashion, Elizabeth also shows you how to make an uber-healthy zesty kale Caesar salad that pairs perfectly with your Friday Night Pizza.

ZESTY KALE CAESAR SALAD

Serves: 2

Ingredients

(use organic ingredients where possible)

• 1 large bunch green kale, washed, stemmed and massaged
• 2 tbsp raw hemp seeds

DRESSING

• 2 large garlic cloves, pressed or grated
• 3 tbsp raw tahini paste
• 2 tbsp raw apple cider vinegar
• 1-2 tbsp fresh lemon juice
• 1 tbsp organic tamari (wheat-free soy sauce)
• ½ tsp toasted sesame seed oil (optional)

Directions

1. Press or mince garlic, and add it to a small mixing bowl.
2. Add tahini, raw apple cider vinegar, lemon juice and tamari. Whisk well to combine.
3. To make the salad, stem the kale, then thinly slice or tear the leaves into bite-sized pieces.
4. Add to a large mixing bowl, then massage.
5. Drizzle dressing over prepared raw kale and mix with your clean hands.
6. Sprinkle with hemp seeds and toss to combine.

FRIDAY NIGHT PIZZA

Makes: 18-24 slices

Ingredients

(use organic ingredients where possible)

• 1 ball high-quality pizza dough (substitute your favorite gluten-free pizza dough, if desired
• 1 jar marinara sauce or your favorite red sauce
• 1 tbsp extra virgin olive oil, plus more to drizzle on the pizza crust

TOPPINGS

• ¼ cup black olives, sliced
• ½ red onion, thinly sliced
• ½ green bell pepper, diced
• 2 cups fresh spinach
• 3 oz goat cheese, crumbled

Directions

1. Preheat oven and pizza stone to 475°F (250°C).
2. Take pizza dough out of refrigerator, and allow it to come to room temperature, covered. 
3. To prepare your toppings, sauté red and green bell pepper in one tablespoon olive oil until soft, about 3 minutes. Once softened, add spinach and olives to heat through.
4. Lay out a large sheet of parchment paper and lightly sprinkle with flour.
5. Roll out the room temperature dough. Make sure it is even throughout.
6. Drizzle lightly with olive oil and spread across the dough. Sprinkle with a big pinch of sea salt.
7. Spread pizza sauce on the crust and add toppings.

TO COOK THE PIZZA

1. Slide your pizza (still on parchment the parchment paper) onto another pizza pan. Then, gently transfer it to the hot pizza stone in the oven.
2. After 4 minutes, carefully remove the parchment paper by sliding it out from under the pizza. Cook for an additional 3-4 minutes, until the crust is a light golden brown.
3. To remove the pizza, use a set of tongs to pull the pizza onto a room temperature pan.