• 1 refrigerated gluten free pie crust
• 2 cups Nature’s Greens Kale
• 1 teaspoon olive oil
• 2 teaspoons honey
• 3 tablespoons powdered sugar
• 8-ounces cream cheese, softened
• 2 cups strawberries, sliced
• 1/8 cup blueberries 

Place pie crust on 12-inch pizza pan and bake at 450 F for 5 minutes, or until lightly browned. Cool completely. Chop kale into small pieces. Pour olive oil over chopped kale. With your hands, massage olive oil into kale. Stir honey into kale and set aside. Soften cream cheese in microwave for 30 seconds, and let cool for 10 minutes. Stir powdered sugar into cooled cream cheese and spread onto pie crust. Spoon kale over cream cheese. Arrange strawberries over kale and spoon blueberries in the center. Enjoy!