Kale Chicken Sausage Ranch Pizza

I’ve been in another pizza mood again, and this time it happened by chance – I was reading an article on my phone when I somehow landed upon this gluten-free pizza recipe that included kale, chicken sausage and ranch – and boy, did those ingredients sound good!  I figured that I would make my own version the macro way (without the quinoa crust) and alter some of the ingredients – omitting the marinara sauce and adding non-fat ricotta cheese to increase the protein content.

I’ve just finished trying out a sample, and wow, was this delicious!  I’m glad I decided to make these as my new macro recipe for the week.

P.S. – just uploaded a new photo – thanks Tristan Sullivan for his amazing photography skills – he makes my food look delicious! 🙂


(makes 16 slices)

2 packages Trader Joe’s panini slims
1 10 oz. container frozen chopped kale, thawed and drained (yields approximately 1 cup)
1 package chicken-apple sausage (Johnsonville-brand recommended), diced in 1/8-inch cubes
1 15 oz. container nonfat ricotta cheese
1 12 oz. bag light shredded mozzarella cheese
1 tbsp. olive oil
1 tbsp. garlic
1 1/2 tbsp. powdered ranch seasoning

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine kale, ricotta cheese and ranch seasoning and mix until well-combined.
  3. Add diced sausage, mozzarella cheese, garlic and olive oil and mix until well-combined.
  4. Separate panini slims and place halves on two large baking sheets.  Using a 1/4 cup + 1 tbsp., measure out filling on the halves and spread evenly with a spatula.
  5. Bake for 20-25 minutes or until crust is golden-brown.

Kale Chicken Sausage Ranch Pizza



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