I was about to make some Sicilian Protein Pizza recently, but the weather had just gotten cooler and I was in the mood for pumpkin. Pumpkin and kale. So, Pumpkin Kale Pizza!

close up of whole pumpkin kale pizza on a sheet of foil — Pumpkin Kale Pizza

I have to say, the Italian in me is having a very hard time calling this pizza. Pizza has tomato sauce. Pizza is not made with anything trendy or seasonal. Certainly not pumpkin, right?

That said, the combination of pumpkin and kale with pignioni (pine nuts), is pretty great on pizza. Your taste buds will thank you. Fall has arrived, and it is in protein pizza form!

unbaked whole pumpkin kale pizza — Pumpkin Kale Pizza

It's even better than it sounds! So delicious, I'm making another one tonight after I finish this post. Give it a try!

slice of pumpkin kale pizza on a white plate an next to a mini pumpkin and mini squash — Pumpkin Kale Pizza

Recipe

Pumpkin Kale Pizza

Andréa Marchese

Enjoy the flavors of fall in this low carb, high protein, gluten-free Pumpkin Kale Pizza with pine nuts. Delicious! Makes one 9" round pie (6 servings).

5 from 1 vote

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Prep Time 10

Cook Time 14

Total Time 24

Servings servings

Ingredients

Crust:

6 large egg whites 198g
½ tablespoon extra-virgin olive oil 7.5ml
½ cup gluten free oat flour 60g
2 tablespoons whole husk psyllium 14g
1 scoop unflavored whey protein concentrate 30g
1 teaspoon baking powder 4g
¼ teaspoon sea salt 1.5g

Toppings:

¾ cup pumpkin puree 185g
¾ cup shredded low-moisture part-skim mozzarella cheese 84g
1 oz about ½ cup chopped kale leaves (28g)
½ tablespoon pignioli (pine nuts) 4g

Instructions

Preheat oven to 325F (163C).
Mix egg whites and olive oil to combine.
Add remaining crust ingredients, and mix well.
Pour into a 9" round silicone baking pan.
Bake for about 10-12 minutes, just until firm.
Remove from oven, and let cool slightly.
Remove from pan, and place on aluminum foil.
Top with pumpkin, cheese, and pignoli.
Broil for 1-2 minutes, or until cheese is melted.
Enjoy!

Notes

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)

Nutrition

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