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Kale Caprese Pizzette Cups

by Arielle J on September 2, 2014

Kale Caprese Pizettes


Kale Caprese Pizettes

Kale Caprese Pizettes



Kale Caprese Pizzette Cups
kale, diced or ripped up into little pieces
cherry tomatoes (yellow and red), diced
mozzarella, diced
olive oil
sea salt
small brown rice or sprouted grain tortillas
muffin tin

1. Preheat oven to broil
2. Put a little bit of olive oil in each muffin tin so tortillas dont stick
3. Place a stack of mini tortillas on a cutting board. Using your knife cut from the middle of the round tortilla until the edge.
4. pick up one tortilla and with two hands, take both cut edges and move your hands closer to together until a “cone” forms.
5. Place “cone” into muffin cup.
6. When tortillas crisps are ready, let cook then place one into a martini glass. Add some kale into it, then add a little bit of mozzarella and tomato to each piece. Sprinkle a 1/4 tsp of olive oil and a dash of sea salt onto each one.
6. Voila!

For a similar version but a flatter alternative, like a thin crust pizzette, click here.
Also, click here for a recipe for Melted Kale Margherita Pizza!

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