To prepare the dough, combine all the ingredients together in a large bowl until it forms a ball. Add a little bit more flour, if needed.
Turn the dough out onto a floured surface and knead for 10 minutes. Place in a lightly greased bowl, cover in a tea towel and leave in a warm place until doubled in size - about half an hour.
Preheat the oven to 210 C/ 190 fan and line a large baking tray with paper or a silicone baking mat. I use a baking mat as it never sticks.
Using your fingers press out the dough until it covers the baking tray. Drizzle with 1 tbsp olive oil and par-bake for 10 minutes.
Meanwhile, wash and chop the kale, removing any tough stalks. Drizzle with the remaining 1 tbsp oil.
Finely chop the entire bulb of garlic - yes, all of it!
Sprinkle the chopped garlic over the top of the par-baked pizza crust. Top with the chopped kale and sprinkle with mozzarella cheese. Finally, lay the tomato slices on the top.
Bake for a further 10-12 minutes until the cheese is golden and bubbly.
Serve immediately, although leftovers are good cold the following day too!