Ingredients
· 450 g pizza dough
· 1 cup beet pesto
· 2 cups kale leaves
· 1½ cups mozzarella cheese
· ½ cup goat cheese

Method
Prepare the beet pesto and the pizza dough. Preheat the oven to 215°C. Dust gluten-free flour (or cornmeal) on a baking sheet and press or roll the dough to desired thickness. Bake the dough for 10 minutes with no toppings. Remove the crust from the oven and spread the beet pesto over it. Add the kale leaves, followed by the goat cheese and mozzarella. Bake pizza for 20-25 minutes or to desired crisp. Allow the pizza to cool before serving.