Green Skillet Pizza with Asparagus and Pesto
Serves: one 9-10 inch pizza
for the crust
  • 1 cup millet - soaked in purified water overnight
  • 1 tablespoon ghee or neutral coconut oil, plus more for oiling the skillet
  • juice of 1 lemon
  • 3 cups warm vegetable broth
  • sea salt
  • 1 teaspoon garlic powder
  • freshly ground black pepper
  • ¼ cup ground flax seeds
for the pesto
  • 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
for the pizza
  • 1 bunch asparagus
  • sea salt
  • freshly ground black pepper
  • neutral coconut oil or olive oil for drizzling
topping options
  • fresh salad greens
  • microgreens
  • nutritional yeast
  • hemp hearts
to make the crust
  1. Drain and rinse the millet and place it in a food processor. Grind until partially broken down.
  2. In a medium saucepan, warm up the ghee/oil over medium heat. Add the millet and stir to coat. Add lemon juice and stir until absorbed, for about 30 seconds.
  3. Add the broth, salt, garlic powder and black pepper, and bring to a boil while stirring. Lower the heat and simmer for 10 minutes. Mix in the flax and simmer for another 10 minutes, until creamy. Stir frequently to prevent clumping.
  4. 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 and 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 and 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 450° F (230° C). Bake the millet crust for 20 minutes.
  2. Cut the tough ends off the asparagus sprigs and discard them. Shave the sprigs into ribbons with a veggie peeler. Reserve the leftover, unshaved parts and cut them into bite-sized pieces. Remove the crust from the oven and evenly spread the kale pesto over it (you may have some leftovers). Pile the asparagus ribbons and pieces on top of the pesto. Sprinkle with salt and pepper, drizzle with oil and place under the broiler, on the low setting, for another 10 minutes. Remove from the oven, and let cool slightly before topping with greens and microgreens, if using. Optionally, garnish with nutritional yeast and hemp hearts, slice and serve.
Recipe by Golubka Kitchen at