In a small bowl, add the water and sprinkle the yeast on top of the water. Add 3 tablespoons of the oil and whisk together. Set aside.
Brush another large bowl with olive oil.
In the bowl with yeast, whisk sugar, the rest of the olive oil, and salt. Make a well in the middle of the flours and pour in the yeast mixture. Stir with a wooden spoon until a sticky dough forms.
Form the dough into a ball and place into an oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil).
Cover with a towel and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
While the dough is rising, prepare the topping.
Fill a medium sized pan with water and boil. Add the kale, and cook for about 10 minutes. The kale will still be undercooked. You don’t want the kale to be mushy. Drain the kale; set aside.
When your dough has risen, turn it out onto a well-floured surface. It can be a bigger cutting board or your kitchen counter…whatever works for you. With floured hands, knead the dough. If the dough seems a little sticky, don’t be afraid to add a little flour to the board and to your hands…it will get absorbed.
Place the dough on a parchment lined pan. Pat and press the dough gently until the dough fills the pan completely. If the dough resists, let it rest for a few minutes before continuing. Cover the dough with a piece of plastic wrap and let it rise again until doubled in size (could take 30-45 minutes).
Preheat oven to 420F.
When the dough has doubled in size, remove the plastic wrap.
Brush on some olive oil to the surface of the dough. Toss on the kale and red onions. Salt and pepper, to taste.
Bake until golden brown and crisp on bottom and sides, 20–30 minutes.
Lift the pizza from the pan with the parchment paper edges onto a cutting board.