This recipe was born out of one of those “what can I make for dinner—quickly” kind of nights. In my pre-herbivore days, I used to love pizzas with ground beef, sausage and bacon (remember, I did end up going plant-based because I got sick. No surprise, eh?). I was also a thin-crust gal. So on this particular night, I pulled together the ingredients to make a quick, hearty “pizza” using gluten-free tortillas (nice and thin), tomato sauce, kale and some lentils I had cooked and stored in the fridge. It takes 5 minutes to prepare, about 25 to bake and the adaptations are endless. Have fun.
Unbleached parchment-lined cookie sheet
Pizza cutter or sharp chef’s knife
Large glass bowl
2 gluten-free tortillas (or sprouted grain if you can handle gluten)
Tomato sauce (find a clean brand without added sugar or make your own)
1/2 cup cooked lentils (green, brown or beluga work well—here’s how you prepare them)
Cashew Cheese Spread or
Dairy-Free cheese like Daiya Mozarella
Let’s get started.
Lay out two tortillas and top one with either Cashew Cheese Spread or Dairy-Free cheese like Daiya Mozarella (top, right)). Top with second tortilla (bottom, left) and then top with some tomato sauce.
In a large glass bowl, mix chopped kale, olive oil, almond flour and sea salt with hands. You want all leaves thoroughly coated.
Sprinkle some lentils on your sauce and sprinkle with sea salt and generously grind some fresh cracked black pepper. Pile kale crumble on top of it all.
Bake 350°F 25-30 mins. Allow to cool, slice and enjoy. If you want a crispier crust, you can always slide the pizza directly onto the top rack (no baking sheet) around the 20 minute mark and bake for 5-7 minutes.
Adaptations to try:
1. Use a clean BBQ sauce (make your own) instead of tomato sauce, or do a half and half ratio of BBQ sauce and tomato sauce.
2. Instead of lentils, use cooked chickpeas, shredded carrots and sautéed onion. Sprinkle with cumin and coriander.
3. Try mashed sweet potatoes between the tortillas instead of cheese.
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