What you need for the pesto:

4 cups (268 g) chopped kale
1/2 cup (120 ml) olive oil
2 teaspoons red wine vinegar
1/4 cup (60 g) roasted red pepper
2 garlic cloves, roasted, peeled
1/2 teaspoon chopped fresh thyme
1 teaspoon lemon zest
2 Tablespoons (14 g) toasted, shelled pumpkin seeds
1/2 cup (20 g) fresh spinach, loosely packed
1/4 teaspoon Kosher salt
1/8 teaspoon ground black pepper

What you need for the pizza:

Pre-made pizza crust or dough (I use a gluten free crust due to my gluten allergy)
1/2 chopped white onion
6-8 garlic cloves, roasted, peeled
2-3 bulbs of garlic
Cheese of your choice (I use Daiya mozzarella dairy free cheese due to lactose intolerance)

Directions:

1. Roast 2-3 bulbs of garlic in the oven.

2. In a large pot of salted, boiling water, blanch 4 cups (268 g) of kale for 4 minutes.

3. Shock in a bowl filled with ice and water; strain. Once water has drained away, press out as much water as possible, leaving 1/2 cup of blanched kale.

4. Place all ingredients into the Vitamix container in the order listed and secure lid. If you don't have a high powered blender, you can use a large food processor.

5. Select Variable (vitamix)

Using the On/Off switch to quickly pulse 15-20 times, using the tamper to press the ingredients into the blades. If you are using a food processor, you may need to pulse the machine a few more times & stop to scrape down the sides of the container, until smooth pesto texture is achieved.

6. Chop the white onion

7. Spread the pesto evenly onto the pizza crust using a brush or spatula

8. Add the onion & garlic cloves ( I used 8 cloves! Adjust to your liking)

9. Cover with cheese

10. Bake at 425 for 20-30 minutes

ENJOY!

Recipe by City Sneakers http://wp.me/p3dH0R-GG