Make the pizza dough. I made mine in my bread machine (I'm lazy) but to make it by hand combine all the dry ingredients together in a bowl and pour in the water.
Using a wooden spoon, stir until it starts to form a clump of dough.
Turn out onto a lightly floured surface and knead for 10 minutes.
Pop back into the bowl, cover with a tea towel and leave somewhere warm to rise until double in size, about an hour and a half.
Meanwhile, finely chop the garlic and place in a bowl along with the tablespoon of sunflower oil to infuse.
When the dough is ready, preheat the oven to 230 C.
Roll out the pizza dough to your desired thickness (I made a deep pan, almost focaccia like thickness, but you could roll it really thin for baking tray).
Using a little sunflower oil, grease your tray, or sprinkle it with some flour if it's likely to stick. Alternatively, use a sheet of baking paper.
Spread the garlic infused oil over the top of the pizza and then sprinkle with some crushed vegetable stock cube. If you are using a larger tray you might need a little bit more oil to cover the dough.
Chop your kale and sprinkle on the top. I used my hands to mix some oil over the kale so it would crisp up nicely.
Bake for 12-15 minutes, until browned and risen. Serve immediately.