Hippie Pizza + video


Two things spinned in my head when I woke up Wednesday morning. Both were related to pizza. I had fallen asleep while watching the first episode of David Chang’s new Netflix series Ugly Delicious. Pizza and authenticity was the theme but the first thought in my head was actually pie. Chang visits a pizza chef in Brooklyn that makes a case for traditional American-Italian toppings but what fascinated me more than his arguments was that he always referred to his pizzas as ”pies”. Apparently they sometimes do that in the US. Why did I not know that? I’m gonna say pie from now on. With a Brooklyn accent. ”Jeetyet? Nah, I’m mad hungry! Try this here Kale Pie.”

My second thought was that I really craved pizza (or, ehm, pie)! The real stuff. Wheat + rye, yeast, salt, water and olive oil. With tomato sauce and lots of cheese. A cheese pie, I guess that Brooklyn chef would call it.

So not too long after breakfast, I whipped up the dough, cooked a tomato sauce and bought lots of mozzarella cheese. While the dough was proofing, I decided to also make a cauliflower pizza base. It’s pretty quick to make, Luise prefers it to the traditional base and I thought ”Better having too much pie than too little” (all my thoughts literally had a Brooklyn accent by this point). We were out of both cauliflower and almond flour so I tried it with broccoli and rolled oats instead. It worked like a charm and had a nice green tone (which turned a little browner when baked). The flavor was less sweet and more earthy but held together really well, Better than our original cauliflower base.

We had a jar of spicy green herb sauce left from our meal prep this week so I used that as sauce and went with the whole green vibe and added lemony kale as topping. Instead of mozzarella, we crumbled feta cheese on top because we were already far off the traditional Italian route. Luise added some chickpeas and sunflower seeds that she tossed in olive oil and sumac and we also cracked two eggs on top. Pretty unconventional. But also pretty exciting. It’s a hippie pizza!

When both pizzas were ready I had completely lost interest in that cheese pie that I originally craved (kids loved that one though). The hippie pizza was so much more interesting. Literally bursting with flavor and spiciness from that green herb sauce. The kale curled up into chips when baked, the sumac sunflower seeds complemented the crunch and the egg yolks added a nice and creamy contrast.

Because I fell asleep, I never saw what conclusion David Chang & Co reached regarding authenticity. But given that this kale pizza probably is as far as you can come from la vera pizza Napoletana and it still was pretty epic, I don’t think authenticity is something we should get too occupied by. As long as it tastes good. Ain’t that right? (still with Brooklyn accent).

We tested the recipe again two days ago to double check all quantities. While we were at it, we also made this video for our youtube channel. Our boys’ preschool was closed so they were home with us helping out. They loved the cooking part (especially Isac) but none of them wanted to eat it. Partly because the green sauce was pretty spicy but also because kale isn’t their favorite pizza topping. That’s however what is so great with pizza, that you can shape two pizzas from the same base. So if you are cooking for kids, make one adult version with kale and spicy sauce, and a simpler one for the kids.

That’s it for today. Three blog posts and three videos in three weeks. We are on a roll! Now go make yourself that pizza.


Hippie Pizza! AKA Kale, Lemon & Egg Pizza on a Broccoli & Oat Crust
Serves 4

Next time we make this I’m going to try half the amount rolled oats and half almond flour for a slightly sweeter base.

100 g / 1 cup rolled oats
450 g / 1 lb raw broccoli (you can use frozen broccoli as well)
3 eggs
1 tsp salt

Spicy Green Sauce (see recipe below) or pesto or another green sauce

2-3 stalks (50 g) kale
1/2 lemon
4 tbsp olive oil
100 ml / 1/3 cup sunflower seeds
1 tsp ground sumac
100 ml / 1/3 cup cooked chickpeas
100 g feta cheese
2-3 eggs

Preheat the oven to 200°C / 400°F and line a baking tray with baking paper.
Place the oats in a food processor and blend until it looks like flour. Discard the thickest part of the broccoli stem, break up the florets and add to the food processor. Mix until it has rice-like consistency. Add eggs and salt and pulse until all is combined. It should be more loose and sticky than a traditional pizza dough. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands, making the edges slightly higher (se video). Pre-bake for 20 minutes or until golden. Meanwhile, prepare the green sauce (see recipe below).

Remove the crust from the oven. Spread the green sauce on top. Discard the thick stems of the kale, chop it into smaller pieces and place in a bowl. Drizzle with 2 tbsp olive oil, lemon and salt and massage the flavor into the leaves. Distribute 2/3 of the kale evenly over the pizza. Stir together sunflower seeds, 1 tbsp olive oil, salt and sumac and toss over the pizza along with the chickpeas. Crumble feta evenly over the pizza, make wells in between the vegetables and crack the eggs into them. Bake for 10-15 minutes more or until the kale is crunchy and the egg whites are firm and the yolks slightly runny. Cut into slices and dig in.

Spicy Green Sauce
This is a variation on one of our favorite green sauces. We adapt the herbs to what we have at home. You can also replace some of the herbs (but not all) with baby spinach to save some $$$. We like the extra flavor that the heated cumin seeds add but if you want to keep it simpler, just skip it.

2 tsp cumin seeds (optional)
1 bunch (20 g / 1 cup) fresh parsley

1 bunch (20 g / 1 cup) fresh coriander / cilantro
1/3 cup / 80 ml olive oil
1/2 lemon, juice
1 tiny clove garlic
2 tsp maple syrup
6-8 slices pickled jalapeño (or other green chili)
sea salt

Heat the cumin seeds in a dry skillet for about 1-2 minutes. Add them to a food processor (or a large pestle and mortar) along with the rest of sauce ingredients. Mix, mix mix, taste and adjust the flavor to your liking.


  • Clemens
    Such a great idea! I love it! What food processor are you using? Can you recommend one?
  • Serina Carrasco
    Hello! Thanks for all the yummy recipes you and your family post. I just made the asparagus and fennel soup yesterday, and it turned out delicious:) can I substitute the oat flour with rice flour? Or perhaps another kind of flour aside from almond? I am not eating any wheat products at the moment. Thank you!
  • Erin
    Just made this tonight and we thought it was very tasty and satisfying. Used spinach and pepitas (what was on hand) instead of kale and sunflower seeds and cut the oil in the greens back a bit. We also dropped The fried eggs on top after baking since it can be tricky to get the whites and yokes done right in the oven. Wonderful, interesting combination of flavors. This will likely be one we’ll make again. Thanks for the recipe!
  • Sophie Booth
    Do you think substituting the oats for quinoa will work or is there a better option? Many thanks :)
    • Green Kitchen Stories
      You might be able to substitute the rolled oats with quinoa flakes, I think that would work better than cooked quinoa. /David
  • So yummy, I Just love this pizza that's surely going to my this weekend menu. Loved this
  • Valentine
    Hello lovely family, I have just made this amaizing recipe with slight adaptation based on my cupboard and it Turned out great. I baked the crust a little longer because my dough was pretty moist (I used cauliflower instead so might be the reason), put more chickpeas and sunflower seeds with zathar and omitted kale. Thank you very much for all your lovely recipes and inspiration you guys are amaizing! (Perdon my english, I am french speaking)
  • Sarah Peel
    I've just made and eaten hippie pizza, massive yum, though very skeptical in advance. What a base! I shall be repeating that, for sure.
  • Thanks for sharing the pizza recipe and this pizza looks so yummy:) :)
  • This was sooooo raaaaaaad! Amazing recipe guys, turned out really well. Thanks!
  • Harri
    I made this tonight and it was delish. I only needed two large eggs for the base as otherwise it would have been too wet. It also worked just using a blender - I just blended the oats first, then the broccoli and then added everything to a mixing bowl and then folded through the eggs and salt. I added cooked chicken to the topping as well. The base was yummy but could have been crispier so next time I think I will try squeezing out some of the liquid in the broccoli before mixing through the oats. Great recipe thanks! - will definitely be making again!
  • Sophie
    Thanks so much for this incredible recipe! Because we lacked in some of the ingredients we came up with a slightly different version of the topping that turned out to be so delicious that we thought we just have to share it with you: Chopped mangold/chard leaves (instead of kale) Green peas (instead of chickpeas) Dollops of cream cheese/ mascarpone (instead of eggs) and fresh pecorino cheese, roughly grated over the pizza after baking Combined with the broccoli crust & spicy pesto from the recipe and some good tomato salad it is simply heaven on earth! Thanks again! Enjoy the weekend!
  • Veronica
    Tried this one yesterday substituting almond flour for oat flour and grilled artichokes for the egg (once the pizza was cooked).. came out wonderful! Thanks to your recipes my boyfriend is unknowingly becoming vegetarian... ;-) I also made the black bean & dates brownie recipe from the blog as a birthday cake for him and he couldn't have been happier. On a different note, I would love to hear an update on your children's diet and how you have been educating them on eating healthy and organically in the last years. All the best Veronica
  • Pizza always sounds delicious! I love how beautifully you’ve composed this pie. The crust looks amazing!
  • This is a great recipe, thank you for posting. Kale has many health benefits to our brain performance and focus as it promotes a healthy cogntive function and stable metabolism. Thanks for sharing; will try it at home :)
  • Sarra
    We tried this today and liked it very much. My husband didn't even notice (and complain :-)) about the coriander. Thanks a lot for sharing!!
  • Looks amazing!! Going to make this in the upcoming days!! Thanks for the receipe.
  • I really like pizzas, with spinach, egg and blue cheese, it tastes very good. A little rocket on top of it. LOOOVE
  • I love greens and have never seen a pizza look so fabulous and green! The eggs simply add to its fabulous looks. Let me just say, it looks like a painting! I would love to try and make this.
  • Judith
    This was so delicious! And it looks amazing as well. My partner said it was one of the best dishes I have ever cooked. I used pinenuts instead of sunflower seeds and added some cherry tomatoes. Thanks for the great recipe!
  • Hetty
    I made this and the batter came out much more liquidy. It still came out firm after baking for 20 minutes, but very soft after cooking again with the toppings (I used tomato sauce and mozzarella. The wetter batter might have happened since I used the whole broccoli stalk and not just the florets. Still a great recipe, next time I think I’ll use a drier topping.
  • piekep
    didn't dare to call it a pizza, but my children loved the 'vegetable plate pie' :)
  • Wow, this is simply awesome. You made it look easy for us. I have been through the video and delighted to see your two little cuties. Thanks For sharing such an exquisite recipe.
  • nice blog.. thanks for sharing
  • Becky
    Your pizza looks amazing, and I have to agree with you. Why worry about authenticity when the taste is perfect? What I find interesting about the whole topic of authenticity from that episode of Ugly Delicious is that it is LITERALLY a condensed version Vice's Pizza Show Season 1. If you haven't watched the Pizza Show yet, you must. It is a lot of fun!

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