Whole Wheat Kale Pesto Pizza with Peaches and Zucchini

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Hearty whole wheat crust topped with nutrient-packed kale pesto, fresh Georgia peaches, zucchini and mozzarella makes the best pizza ever. This Whole Wheat Kale Pesto Pizza with Peaches and Zucchini will be your new favorite summer pizza!

To make this whole wheat kale pesto pizza you will need to start by making a pizza dough which is super easy. I usually try to make my own since I like to have a control of the ingredients and it’s just so simple. All you need is flour, yeast, oil, sweetener, water and salt.

HOW TO MAKE THE BEST WHOLE WHEAT PIZZA CRUST:

1. First, start with a flour. I like to use white whole wheat flour. It has the same nutritional benefits as regular whole wheat but it’s softer and milder in taste!  If you prefer the taste and texture of regular pizza crust but want the natural nutritional benefits then you need to try it out! You can also use a whole wheat flour or regular all purpose flour.

2. Yeast. I like to use instant yeast since they can be mixed right into the dough. You can replace it with active dry yeast but these need to be dissolved in water before using. So simply mix it with warm water, sweetener and oil and let it stand to activate for about 5 minutes. Since yeasts feed on sugars you will need to add sweetener. The good choice would be raw sugar, honey or coconut sugar.

3. Oil. Adding oil to crust affects the texture and flavor of the crust, as well as it makes it much easier to stretch. I like to use avocado oil since it’s neutral in taste and has a high smoke point. Feel free to swap it out for grapeseed or olive oil.

4. Salt. Unsalty pizza dough doesn’t taste that great. I like to use pink salt in cooking since it’s much healthier option to processed salt. Plus it’s high in minerals and trace elements!

To make this whole wheat pizza, mix instant yeast, oil and water. Then, add flour and salt. Mix using the dough hook on a low speed or with a spatula until dough comes together. Knead for a few minutes on a lightly floured surface or continue with the dough hook. Add more flour if your dough is too wet. Your dough should be smooth and elastic. Poke it with your finger as it should slowly bounce back. Shape into a ball, cover and let it rise in a warm place. What I like to do is heat up an oven for 5-10 minutes and then turn it off. The dough should double in size. The easiest and quickest way to make a pizza dough is to use electrical mixer. It’s honestly one of the best investments I ever made!!

Let’s get to the toppings because that’s the best part of every pizza! I have to be honest here and say that half baked harvest inspired mi with her pizza toppings. When I saw her peach pizza I knew that I need to make something similar asap!

First thing, pesto. I made my favorite super simple and quick vegan kale pesto and it was just perfect. Kale, basil, garlic, oil, toasted nuts, nutritional yeast, lemon and salt is all the ingredients you need. Simply throw all the ingredients into the high speed blender or food processor and blend together. I like it when it’s still a bit chunky!  

Once you spread pesto over the crust, top it off with zucchini ribbons, sliced peaches and mozzarella cheese. When the pizza comes out of the oven, top it off with fresh basil, chili flakes and honey drizzle.And there you have it! Whole Wheat Kale Pesto Pizza with Peaches and Zucchini. The best summer pizza you could ask for!

If you’re looking for more ways to use peaches this summer, check out this peach arugula salad, peaches and cream popsicles, oatmeal peach blueberry cobbler and more!

If you make this kale pesto pizza yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!