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Join us live as Lisa Manzo and Plant Based Kristy teach us how to make Kale and Spinach Pizza Crust!
Find the full recipe here: http://bit.ly/2xebkSg
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0:00
hi and welcome to real food live I am
0:04
Christy Lapointe aka plant-based Christy
0:10
trainer all right what are we making
0:12
today and kale pizza crusts so we're
0:17
actually making the pizza crust out of
0:19
spinach and kale give you a lot of tips
0:23
and tricks on how to do this it's really
0:25
simple really fast minimal ingredients
0:28
alright so stay tuned send us in your
0:30
questions
0:31
welcome to real food live
0:48
all right so welcome back to real food
0:51
lives Lisa get us started okay so guys
0:54
as a pizza lover and being from an
0:58
Italian background I absolutely adore
1:00
pizza we're gonna give you a simple
1:02
recipe here pizza is so great it's so
1:04
easy to make it's delicious it's fun to
1:07
make it as part of your weekly meal but
1:09
what I love most about pizza is that
1:11
it's shareable so you can share it with
1:13
family and friends so you've got to be a
1:15
sentiment of it there is foodies yeah we
1:18
have to do this so with kale and spinach
1:21
crust it's gluten free dairy free of
1:25
course for fine sugar free and it's a
1:27
Whole Foods pizza because it's just made
1:30
of whole foods that's great yeah and we
1:32
use kale because it's kind of a beefier
1:34
vegetable it's obviously a complete
1:36
powerhouse superfood but it's a beefier
1:39
vegetable so it kind of holds up my
1:41
beefier like mom you have to do it it's
1:46
Hardy so it kind of gives that nice
1:48
hearty heavier texture and with crust
1:53
and dough you need that you need that to
1:56
kind of stick and bond together so we're
1:58
using four cups of kale right here and
2:01
one cup of spinach so what I'm gonna do
2:05
with these two is put them in a pen and
2:08
just wilt them for about one to two
2:10
minutes with a little bit of water get
2:11
them a little bit softer and then toss
2:14
these in the blender right do that okay
2:17
okay so so Lisa's gonna wilt those up
2:20
Lisa why are you wilting them explain it
2:23
yeah so I find that wilting it creates a
2:27
softer texture for the dough okay Joe
2:29
and it's it's a lot easier to blend that
2:33
way as well that's really smart what
2:35
about could you steam them a little bit
2:37
too like likely and you can even just
2:39
grab a small pot or a medium sized pot
2:41
fill it with water and you've been
2:42
chopped everything and toss it in for
2:44
about one to two minutes and then strain
2:46
it
2:46
I'm coming this way easier and then
2:48
totally heard it so we're just softening
2:50
just soften kale and spinach
2:52
especially with kale as we said it's
2:54
it's a little tougher yeah and we want
2:57
to
2:57
not a little bit okay so that's gonna be
2:59
about one to two minutes here great
3:02
we'll take that up all right so yeah I'm
3:04
looking ahead I don't know if I've
3:06
allowed you to some of these other
3:08
ingredients and I can't help but notice
3:10
we have my beloved nutritional yes
3:13
so the nutritional yeast is an
3:16
alternative to parmigiano cheese and you
3:19
say that again she loves that
3:22
pronunciate and it it's great because
3:25
this is the binding agent Oh interesting
3:28
this along with egg will bind the dough
3:30
and keep it nicely in the form of what
3:34
we want okay and so this isn't a vegan
3:36
obviously dish but we could simply make
3:40
it if we replace the eggs with a flax
3:43
egg all right so yeah totally flax egg
3:46
or Chia egg so for vegans or anyone with
3:48
egg allergies or sensitivities I'm very
3:51
intrigued and this might be another one
3:53
of your recipes Lisa that I will try
3:55
myself vegan eyes on my instagram at
3:57
plant-based Kristy what's next it's very
3:59
very easy so like I said it's all about
4:01
the blender I'm all about five to six
4:04
ingredients so it's quick it's fast it's
4:06
simple
4:07
so once the kale and spinach is wilted
4:10
I'm gonna throw that in the blender
4:12
along with an egg 1 egg 1 cup of
4:15
nutritional yeast 2 leaves of basil from
4:19
my garden smell that they smell yeah so
4:23
fresh okay so good and one teaspoon of
4:26
salt and one teaspoon of pepper
4:28
goes in the blender great blending it up
4:30
so once those are wilted we'll do that
4:32
in the meantime I can definitely add if
4:34
there's no order that you have to do
4:36
this in so I can definitely add this and
4:38
get it going I like that the messy
4:40
cooking me like just throw it in
4:42
everything in the blender so what kind
4:45
of salt
4:46
are you using high-quality sea salt okay
4:49
and so with salt people usually shy away
4:52
from salt or eliminate salt out of their
4:55
diet and it's really important that we
4:57
still have salt in our diet because it
5:00
is a mineral in moderation in balance
5:01
not only does it make our food and bring
5:03
out all the flavors in our foods but
5:05
it's also an important mineral for our
5:07
bodies to have right yeah absolutely so
5:10
just to remember
5:10
you guys can send us in your questions
5:12
and we will be answering them in real
5:15
time that's the whole point of doing
5:17
this live all in one so good so here we
5:21
go so there will ting right here so this
5:23
takes about one to two minutes okay
5:25
where the vegetables to wilt again it's
5:27
just softening them up so we're not
5:28
cooking them through looks so good so
5:32
green so vibrant I really like the idea
5:34
of trying a green pizza crust because
5:36
I've never done that oh it's so good and
5:39
I've had a lot of pizza in my day I know
5:42
cauliflower pizza crusts are also very
5:44
popular and that's quite popular right
5:45
now as Mary but you know it's really
5:47
great because you can change and switch
5:50
up your pizza crusts so if you're doing
5:52
this as a weekly you know meal yeah do
5:55
one week do cauliflower beats acrost one
5:58
week do the kale and spinach and kind of
6:00
create something unique great yourself
6:02
and I mean the nice thing with pizza
6:04
especially making crusts is it's just a
6:06
base the toppings are all it's all of it
6:09
are so so different and make me so
6:12
versatile week to week is and today for
6:14
pizza crusts are sorry for pizza
6:16
toppings we're gonna just do a nice
6:18
simple traditional margarita pizza so
6:21
that that includes you know your
6:23
traditional tomato sauce some basil and
6:26
then traditionally you're placing
6:30
mozzarella or bocconcini or something
6:34
like that on it to melt but for today
6:36
because it is dairy-free what we're
6:38
creating we I love to use enjoy yo so as
6:42
the brand and they have a cashew cream
6:44
cheese in a garlic herb it is fantastic
6:48
so you can place dollops of that put it
6:50
under the broiler and melt the cheese
6:52
cashew is like yes a miracle nut to me
6:55
it's so good I mean it's just a normal
6:56
nut but it tastes like a dream and you
6:59
know what you can make that as well on
7:01
your own if you wanted to do like a
7:02
cashew cream cheese jelly soak the
7:05
cashews and maybe this is another
7:06
residue yeah but soak the cashews
7:08
overnight place them in a blender with
7:11
whatever herbs you want and there you go
7:13
yeah a little bit of lemon juice yeah
7:15
it's the best
7:16
I actually you're reminding me I have so
7:18
homemade cashew cream in my fridge right
7:21
now I'm gonna make something with it's
7:23
just so good I think that's a great age
7:25
s so wilted greens right weary so as you
7:27
can see they're nice and soft and I
7:30
placed two that basil leaves inside as
7:33
well for the crust
7:35
not only are we using it for the topping
7:36
so we're putting it in in the crust as
7:38
well basil inception yes I would put
7:40
everything it's so good and we're just
7:44
gonna chop this so you want a high speed
7:47
speed blender like a Vitamix or
7:49
something that can handle it or food
7:52
processor say something you can do yep
7:56
so I'm gonna open it up it just kind of
7:59
mix it around here
8:01
this is so intense it's going and you
8:12
can actually stop this as well
8:14
open it up whoa steaming just so with
8:17
your your spatula or fork and you want
8:19
to make sure you scrape the edges here
8:21
as well so you can get all that goodness
8:24
you were seeing oh I was just going to
8:26
say so growing up I think Pizza is such
8:30
a huge part of a lot of our lives and
8:32
there's so many like emotions based
8:34
around that yes this is a cool way to
8:36
have pizza and a little bit healthier of
8:38
a way exactly so there's no reason you
8:41
can't enjoy all the great foods that you
8:43
eat just you know alternating the the
8:46
recipes and making them healthier yeah a
8:49
little bit and instead of having to make
8:51
it like a special food this can be just
8:54
an anytime very healthy meal it could be
8:56
even a snack it could be an appetizer
8:58
service put an egg on it why not sure I
9:03
would she's like I put some I don't know
9:07
who's grandpa yeah but but yeah it could
9:10
really be for not just a meal
9:12
definitely for for an appetizer as well
9:16
so simple easy done wow I can't believe
9:19
how quick that one did and this is just
9:21
in a very standard blender exactly you
9:23
can imagine a food processor or Vitamix
9:26
something that sort it blends really
9:27
what do you do to stop it from
9:29
liquefying then in a high like
9:32
high-powered blender you want to chop it
9:34
so we want to just do a brief yes or
9:37
just put it on stop it mix it because
9:39
with the Vitamix there's no chopping
9:41
yeah option but you know what I've also
9:44
made this recipe when it was a little
9:47
bit more liquefied and it's actually not
9:49
bad it still cooked great so you can't
9:51
really mess this up guys so you're just
9:54
gonna plop the I'm gonna call it dough
9:57
right into the center of a baking sheet
10:01
lined with parchment paper lovely just
10:04
police it just like that does it smell
10:07
so it smells so good and with the green
10:08
it really kind of looks pesto easy
10:10
doesn't it I like are you
10:13
I like it too so and that's another
10:15
great topping you can add to this pizza
10:17
is a mast oh and even like dice your
10:21
tomatoes almost like a bruschetta yeah
10:23
that would be really sto pizza sounds
10:25
very nineties to me it was very
10:27
nostalgic I like it so I'm just scraping
10:30
out all this yummy ingredients here and
10:33
Christi do you want to grab another
10:34
spatula so I can take do like amazing
10:37
stuff out of off of this larger spatula
10:41
here we don't want to leave any of that
10:44
ingredients in here
10:45
I found one yay victory there we go
10:49
scrape it on out good oh yeah it does
10:53
kind of stick it sticks to it that's the
10:55
egg and the nutritional yeast right
10:57
there okay I'm actually gonna switch
11:00
with you you can hold this eating more
11:20
regularly in your diet we want to hear
11:22
about it even if you're watching this
11:24
video later leave comments below and us
11:27
or someone from the team will get back
11:29
to you so we have it placed right in the
11:32
center what I'm gonna do right now cuz
11:35
you're probably all thinking well how is
11:37
she going to spread this dough I'm not
11:42
gonna spread it for once I'm actually
11:43
not gonna get my hands dirty this is
11:45
crazy I'm gonna get the pan and I'm
11:47
actually gonna make it into a nice
11:53
somewhat pizza circle here yeah so
12:00
remember if it's a little bit more
12:01
liquidy you're obviously not gonna be as
12:03
hard with your yeah it's gonna just
12:06
slide it so you'll be a little bit more
12:08
gentle this one's a little thicker so we
12:09
can you can be a little bit less gentle
12:13
with it and so you're gonna create that
12:17
circle
12:21
it doesn't have to be a no circle or not
12:24
at all big rectangle not at all so guys
12:28
once you have your somewhat circle your
12:31
perfect circle right
12:34
sorry inspiration no the sharing yeah a
12:37
unique the first of all so once you're
12:40
done that you're gonna pop it into the
12:41
oven at 425 and it's 20 minutes until
12:45
golden brown okay what I like to do
12:48
before I pop it in white when I pop it
12:50
in it's not a hundred percent necessary
12:52
but I like the fact that it becomes even
12:54
crispier is i drizzle olive oil just
12:57
randomly like this all over you could do
12:59
Alfa kado oil if you like the taste of
13:01
coconut oil you could do coconut oil and
13:03
I do and you can just toss it right on
13:06
and then pop it in for 425 so that's to
13:08
make it crispier that's to make it even
13:10
crispier yes so exactly Haley
13:18
exactly we are fast guys so here it is
13:24
here's our kale and spinach pizza crust
13:27
as you can see you can pick it up just
13:29
like any other pizza dough very simple
13:31
to cut we're gonna dress that right here
13:34
so let me dress that yeah so dressing it
13:40
like I said you can you know choose
13:42
whatever toppings you like today we're
13:44
gonna do just a simple original
13:46
traditional margarita so you're gonna
13:48
place a few dollops of the tomato sauce
13:51
this is just pureed tomato sauce with
13:54
just a little bit of sea salt in it
13:55
you can also buy ones with basil herbs
13:58
in it whatever you like just make sure
14:00
you check the ingredients and the sugar
14:02
content make sure it's limited
14:04
ingredients make sure it says tomatoes
14:06
and sea salt only which tastes delicious
14:14
but it's very easy to like unconsciously
14:17
be consuming way too much of course and
14:20
that's why it's so important to check
14:21
the ingredient list I'm very lucky
14:22
because my family and I we make tomato
14:25
sauce every single year yeah yeah so I
14:28
have tomato sauce for about a year
14:31
last that long I got some tomato sauce
14:33
this year for the first time ah good it
14:37
turned out well ah good in the past I
14:40
like a lot of stuff varying degrees oh
14:42
yeah oh yeah success but yeah this year
14:44
I don't know I don't know we're good
14:48
yeah excited I'm excited for you that's
14:51
awesome it was great so for those of you
14:54
who really like cheese you could also
14:55
sprinkle nutritional yeast on the top
14:58
because it has that cheesy nutty flavor
15:01
and I'm just gonna place my basil all
15:04
pretty because I like well yeah you're
15:07
definitely all about so this is for you
15:11
if I was at home I bet gah
15:13
what other piece of toppings do you
15:15
usually like healthy yeah so I really
15:19
like the traditional margarita and like
15:21
I said I usually put the cashew cream
15:23
cheese on it put it under the broiler
15:24
for about five minutes let it melt it's
15:27
probably our favorite one but you can
15:29
also do a pesto toppings with some
15:32
mushrooms I would cook just like lightly
15:36
cook or saute the mushrooms and onions
15:38
in advance and then put them on top and
15:40
then just place it all in the oven
15:42
afterwards for a little warm okay just
15:45
to heat it I love me too I love
15:49
mushrooms in general me too
15:50
so this is it you have a pizza roller
15:53
cutter that's a great question oh let's
15:56
look why don't you so when we cut it
16:00
it's really simple the pizza cutter is a
16:03
lot more simpler than using a knife but
16:05
you could always get scissors if you
16:06
don't have any and just cut right down
16:08
the center I like to do it in fours but
16:10
if you have more people and it's an
16:11
appetizer and you didn't want to make
16:13
multiple these no okay we'll try with a
16:16
knife you can so let's see I'm gonna I
16:20
usually cut it with a pizza cutter or oh
16:22
no it's perfect you know messing up the
16:24
basil a little bit but that's okay we'll
16:26
redress well redress it exactly there
16:28
you go
16:30
so I'm gonna cut this in fours here but
16:33
like I said if you had more people you
16:34
could cut it well an eighth so that is
16:39
just a little taste
16:44
breakfast recipe yeah this could
16:46
similarly be sort of a grab-and-go snack
16:49
or breakfast or meal exactly and if
16:51
you're making it you can always take a
16:53
couple slices the next day to work
16:55
remember it's always about making extras
16:57
so that you're prepared for the next day
16:59
that's really smart
17:00
yeah well this fries I've never frozen
17:04
it and I don't think I would only
17:06
because it's so fresh and I feel as
17:08
though it would probably crumble after
17:11
you take it out so I was saying yeah and
17:13
I would say honestly it's so quick to
17:15
make that you could just whip it up
17:17
right yeah so try try Chari oh my gosh
17:20
Brian please try it
17:22
okay I'm gonna type or you know or not
17:26
fantastic
17:28
perfect so as you can see it's a nice
17:31
crust
17:32
it's thin it's nice and thin and
17:33
actually traditional you know pizza from
17:36
Italian pizza from Naples is this thin
17:39
and in fact I like my pizza crust real
17:42
really thin and crispy as you can see
17:44
it's crispy here you know and you can
17:46
leave it in a little longer if you like
17:48
it even crispier so you're cooking it
17:50
for about 20 minutes yes people know
17:52
when it's done you'll see you'll start
17:54
to see the ends crisp and curl up and
17:57
then you'll start to see it's kind of
17:59
funny because I'm like or until golden
18:00
but it's obviously harder because it's
18:02
green to see that but you do see you do
18:04
see a coloration difference in the green
18:07
so the reef in it deepens and almost
18:09
gets a little bit of browning so that's
18:11
how you know it's done and like I said
18:12
you can always go in touch it and if you
18:15
want it crispy or leave it in or throw
18:16
on the broiler on high just make sure
18:18
you're watching it cuz it can burn
18:19
really quickly for five to six minutes
18:21
and then bring it out great super simple
18:24
what was that six ingredients - the
18:26
toppings yes fast it's easy and that's
18:29
what we're all about simple fast healthy
18:31
dishes that you can do really quickly
18:33
for you and your family and know that
18:35
it's healthy and you're still enjoying
18:37
the amazing foods and flavors that you
18:40
used to if you did yeah yeah that's
18:42
that's it we hope you had a great great
18:46
time with us please send in your
18:47
questions we're always here to listen
18:49
and to respond and to answer any of any
18:51
of your concerns or questions or we want
18:54
to hear a little bit from you what you
18:55
guys do right
18:56
and like Lisa said last week we love
18:58
seeing when you guys are experimenting
19:00
with these things during the week and if
19:02
you want to reach out to us on our
19:04
instagrams and our social medias we love
19:07
seeing those photos we'll give you two
19:09
thumbs up for sure for even trying yes
19:11
that's what's exciting about it it's all
19:13
about trying and seeing what you like
19:15
and what you don't
19:16
yeah so you can find me on the internet
19:17
at plant-based Christie on Instagram
19:20
primarily I have some really exciting
19:22
recipes coming up and some really fun
19:24
food styling Oh pyramids in the next
19:27
week I like it and you can find me at
19:29
the Lisa Manzo on Instagram and check
19:33
out some of my recipes and my blog at
19:35
Lisa Manzo dossier so you can also look
19:37
at all of our previous videos the ones
19:40
from our other show
19:42
real talk and yeah let us know what you
19:45
think send us in your messages and
19:47
questions thanks so much have a great
19:48
day guys
20:04
thank you guys so much for watching if
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