1/2 cup no-salt-added drained and rinsed black-eyed peas
1 teaspoon nutritional yeast
Crushed red chile flakes to taste
Preheat the oven to 450°F. Combine kale, walnuts and garlic in a food processor and process until fairly smooth, scraping down sides of food processor bowl as needed.
Spread pizza crust with 1/3 cup of the pasta sauce and dot with kale pesto. Dollop remaining 1/3 cup pasta sauce on top. Sprinkle with black-eyed peas and yeast, if using. Bake until crust is lightly browned on the edges and bottom, about 10 minutes. Cut into wedges and serve with chile flakes on the side.
Per Serving:180 calories (45 from fat), 5g total fat, 210mg sodium, 28g carbohydrates, (5 g dietary fiber, 2g sugar), 6g protein.
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