10 cups de-stemmed kale (farm fresh kale - straight from our farmers at Fruitful Hills)
2 eggs
1 c. grated parmigiano reggiano cheese (Trader Joe's has a great selection)
1/2 c. mozzarella/provolone mix grated cheese
2 large cloves garlic, grated
olive oil, approximately 2 teaspoons
fresh ground black pepper, to taste
salt, to taste
Start the oven preheating to 425 degrees.
Pulse chop the kale in a food processor until fine. I worked mine in batches.
Put the kale into a big mixing bowl.
Slightly beat the eggs. Then, add eggs plus all of the other ingredients to the kale.
Mix thoroughly.
Line a cookie sheet with parchment paper.
You really don't want to forget the parchment paper or the crust will stick and be ruined!
Divide the kale mixture into two different piles and pat down into a circle about 1/3 to 1/2 inch thick. Pat and shape the circle so everything sticks together as it bakes.
Bake the crust in a 425 degree oven for 15-20 minutes.
We wanted ours to be nice and golden brown, so we baked ours for the full 20 minutes.
Remove from oven and top with desired sauce and toppings.
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