Dipping bread in soup is a well-loved activity so what not make it even more interesting with a batch of kale and caramelised onion pizza breads to dunk in your bowl. 

The idea was born when cauliflower soup was on the menu. There's nothing wrong with straight cauliflower soup and straight buttered bread but with a desire to make things a little more interesting and a box full of greens from Corrigan's, these pizza breads were born and they turned into the most delicious dipper I've had in a long time. 

A few notes about the pizza breads - make sure you make them slightly thicker than you would a thin crust pizza. This is because they can get quite crunchy and dry if you make them too thin and cook them too long. You want them to be still a little bread-like but mostly pizza-ish. If you feel like they are going to be too dry, some extra cheese should help as well as longer soaking time when you drop it in your soup. The cheese on top is vital. The photos don't show you how much more cheese was added to this batch but you need to add enough to stop the kale from getting all the heat in the oven. It won't ruin your day if it happens, but the kale will turn more into chips and less like sautéed kale if it's not covered enough which for some you, might be what you want. 

There are a couple of other cooking hints listed down the bottom of the recipe if you're interested but otherwise, get dough making and enjoy something a little more nutritious and enticing to dunk into your next bowl of hot soup. 

makes 6 flat breads


1 batch of pizza dough (I use the Thermomix recipe but you could try this recipe too

1 small bunch kale, de-stemmed and roughly chopped

1 tbsp coconut oil

1 small red onion, thinly sliced

1 clove garlic, minced

1 lemon, juiced

Salt and pepper

3 cups vegan or mozzarella cheese, grated



1. Heat your oven to 225 degrees celsius (or as high as your oven can go) and line a large baking tray with baking paper 

2. In a fry pan over a medium heat, heat the coconut oil then add the onion cooking it for around 8 minutes until it is soft, sweet and slightly browning 

3. Add the kale leaves, stirring them around for around 5 minutes or until they are wilted and well cooked . When the kale is close to done, add the garlic, lemon juice, salt and pepper and cook for another 30 seconds before turning off the heat. Leave the pan to cool slightly while you do the next step. 

4. With your pizza dough that you prepared earlier, divide it into 6 evenly sized balls then roll each ball out into a mini pizza shape (they do not need to be perfect or uniform!). Do this on a floured surface so the dough does not stick to anything. Place the pizza bases onto the prepared baking tray and put them in the oven to cook for around 5 minutes or until they have slightly puffed and are going slightly golden. 

5. Remove your half-baked pizza bases from the oven and top them with the toppings starting with the cheese followed by the kale and onion mix and finishing it off with some more cheese on top. Return the pizzas to the oven and let them cook for another 10 minutes or until everything is nicely golden, melted and cooked through. 


  • Turn these flatbreads into pizza by putting down a tomato or pesto base 
  • If you aren't serving a crowd, split the dough in half and store half of it in the fridge or freezer for another pizza-making day 


Roberta is trained in clinical nutritional medicine and has a strong belief that food is the most powerful form of medicine and should be used first and foremost where possible. If you would like more information on nutrition and how you can get the most out of your diet, contact Roberta at roberta@naturomedico.com