Yum... this turned out well enough to share.
Ingredients
- Gluten-free pizza crust -- I used Udi's. I found it to be a little sweet and chewy, so I may try another brand or make my own next time
- Pesto sauce (store-bought)
- Shrimp
- Kale
- Triple-cream goat chese from the farmer's market. Delish.
Preparation
- Brush olive oil on the bottom of the crusts and put under the broiler until you get a nice crispy but not overdone crust... then drop the temp down to 375.
- Peel the shrimp if needed
- Lightly saute the kale in a little olive oil so it doesn't get crispy in the oven
Assembly
- Spread a couple tbsp of pesto sauce on the crusts
- Top with shrimp, kale and goat cheese
- Bake at 375 for 7 minutes
Ta da! A perfect combo of protein, carbs, veggie and fat. I know, this is not a low-fat dish, but at least it's healthy fat :-) And I have leftovers for lunch tomorrow.
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