Go Back
+ servings
close up of whole pumpkin kale pizza on a sheet of foil
Print Recipe
5 from 1 vote

Pumpkin Kale Pizza

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).
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 6 servings
Calories: 148kcal

Ingredients

Crust:

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.
  • 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

Serving: 1/6 recipe | Calories: 148kcal | Carbohydrates: 12g | Protein: 14g | Fat: 5g | Fiber: 4g | Sugar: 1g