Preheat oven to 400F.
For the beet sauce: Place all ingredients in food processor and pulse until it forms a pesto-like consistency (mostly smooth, but with a few lumps). Save 1 cup for the pizza and store the remaining sauce in the fridge for up to 7 days.
Roll out pizza dough on a floured surface.
Spread beet sauce evenly over dough, followed by mozzarella cheese, chicken and kale. Note, if you like your crust extra crispy, don’t put the kale on right away.
Place pizza in oven and bake 20 minutes. For crispier crust, after 20 minutes add kale to pizza then continue to bake another 5-10 minutes.
Cut into 8 slices and dig in!
