Every night will be Pizza Night with this BBQ Kale & Mushroom Pizza! Earthy kale and meaty mushrooms paired perfectly well with a tangy sauce on a nicely browned crust.
Use a personal-sized base and you won’t even feel bad for not sharing!
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A Healthy Barbecue Sauce
I’m not usually a fan of store-bought sauces – or even frozen pizza crusts for that matter – and usually just skip those aisles entirely.
But when I saw one from Primal Kitchen – quality brand btw – with “Unsweetened” on the label, I picked it up to look at the label on the back. Just what I needed! I decided to save myself the trouble of making my own.
I’d actually been looking up sugar-free barbecue sauces online that are also low in sodium (not something you’d usually find in any store-bought stuff) and came up with nothing.
I really don’t know why this didn’t show up on all those search results.
If you’ve got a bunch of tomatoes lying around though, have time to spare, and want to make your own sauce from scratch, I do have a recipe.
The Ingredients
Now that the sauce is sorted, all you need is a good pizza crust, a handful of kale and mushrooms, some dried powdered onion and garlic and you’re ready to bake yourself this beauty.
There’s no cheese needed either, coz that combo is just so good in itself.
So there’s real meat in this pizza. BUT with the mushrooms, and the beautiful barbecue sauce, you get something that’s just as good (if not better) than a bbq chicken pizza: Healthy, Homemade, Vegetarian and Vegan too!
How to make this 15-Minute BBQ Pizza
Cook the Kale with a bit of water on a skillet while the oven preheats.
When it’s bright green, drain out all the water and season it with garlic powder, dried onion, salt and pepper.
Generously – very generously – spread the barbecue sauce on the pizza crust, top it with the kale, mushrooms and onion, and then bake that baby!
8 to 10 minutes for a perfectly browned crust is all you need!
If you’re one for crispy kale (like me), go for 15 minutes. Makes it even better!
More Friday-Night Pizza Recipes
- Eggs Florentine Breakfast-for-Dinner Pizza
- Jalapeño Chicken Ranch Pizza
- Ricotta, Spinach & Mushroom Pizza on Cauliflower Crust
- BBQ Chicken & Spinach Flatbread Pizza
Tangy BBQ Kale & Mushroom Pizza
Ingredients
- 2 cups Kale, Shredded/Chopped, 66g
- ¼ tsp Garlic Powder
- ¼ tsp Dried Minced Onion
- Pinch of Salt & Pepper
- 3 Tbsp BBQ Sauce
- 1 cup Mushrooms, Sliced, 70g
- 12 strips strips Red Onion, Thinly Sliced, 20g
- 1 7-8" Store-bought Pizza Crust, or 4oz Pizza Dough
Instructions
- Preheat oven to 400°F (or temperature listed on pizza box).
- Heat a large skillet on medium, fill with ½ inch of water and bring to a simmer. Add kale, cover and cook, stirring until bright green, soft, and wilted. About 3-4 minutes. Drain, sprinkle on garlic powder and dried minced onion and toss. Set aside.
- Spread barbecue sauce evenly on crust.
- Top with kale, mushrooms and onions.
- Bake pizza for 8-10 minutes until crust is browned (or time specified on pizza box).
Notes
- For a crispy kale topping, bake for 15 minutes.
- Primal Kitchen Classic BBQ Sauce, Organic and Unsweetened
- Servings: 1 7-8” pizza | Serving size: 1 pizza
- Calories: 421kcal
- Fat: 7.3g | Saturated fat: 2.1g
- Carbohydrates: 79.3g | Fiber: 4.2g | Sugar: 18.5g
- Protein: 14.8g
