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The millet polenta ‘crust’ is topped with a quick kale pesto then a mound of everything bright, fresh and springy – asparagus ribbons and tips, a ton of fresh greens and microgreens.

Serves: one 9-10 inch pizza

for the crust:
1 cup millet – soaked in purified water overnight
1 Tab ghee or neutral coconut oil, plus more for oiling the skillet
juice of 1 lemon
3 cups warm vegetable broth
sea salt
1 tsp garlic powder
freshly ground black pepper
¼ cup ground flax seeds

½ cup almonds – soaked in purified water overnight
1 garlic clove
sea salt
about 3 cups roughly chopped kale
juice of ½ lemon
½ cup olive oil

1 bunch asparagus
sea salt
freshly ground black pepper
neutral coconut oil or olive oil for drizzling

topping options
fresh salad greens
nutritional yeast
hemp hearts (de-hulled seeds)

vegie peeler

the crust
1.  Drain & rinse the millet, place into food processor. Grind until partially broken down.

2.  In medium saucepan warm up the ghee/oil over medium heat. Add millet, stir to coat.

3.  Add lemon juice and stir until absorbed; for about 30 seconds.
Add the broth, salt, garlic powder & black pepper, and bring to a boil while stirring.

4.  Lower the heat & simmer for 10 minutes. Mix in the flax and simmer another 10 mins until creamy. Stir frequently to prevent clumping.

5.  Oil a 9-10-inch cast iron skillet or another heavy bottomed oven-proof pan. Evenly spread the millet over the bottom to make the crust. Refrigerate for 30 minutes to let set.

to make the pesto
1.  Drain & rinse the almonds, optionally slip them out of their skins and rinse again. Add the almonds, garlic and salt to a food processor and grind into rice-sized pieces.

2.  Add the kale & lemon and grind into pesto. With the motor still running, slowly add in the oil through the funnel.

to make the pizza
1.  Preheat oven to 230° C. Bake millet crust for 20 minutes.

2.  Cut off tough ends of asparagus sprigs, discard them. Shave sprigs into ribbons with a veggie peeler. Reserve the leftover, unshaved parts and cut them into bite-sized pieces.

3.  Remove crust from the oven, evenly spread the kale pesto over it (maybe leftovers).
Pile the asparagus ribbons & pieces on top of the pesto. Sprinkle with salt & pepper, drizzle with oil and place under the broiler, on the low setting, for another 10 minutes.

4.  Remove from the oven, cool slightly before topping with greens & microgreens, if using. Optionally, garnish with nutritional yeast and hemp hearts, slice and serve.