The best way to feel healthy while eating a pizza is to top it with Squash and Kale, obviously!
Ingredients:
1 butternut squash
5-6 slices of Daiya Vegan Swiss slices or Daiya Mozzarella Shreds*
1 bunch of kale, stems removed
1 package of soyrizo
½ cup almond milk
1 tablespoon nutrtitional yeast
Garlic Salt
½ tablespoon Vegetable oil
Braggs Olive oil
Large Flour Tortillas
1/4 cup water
*First image is with slices, second image is with shreds
Directions:
Preheat oven to 425
Cut your squash in half, lengthwise and emove seeds
Brush inside with olive oil
Place meat side down onto greased cookie sheet
Bake for 20-25 minutes
Remove from oven and allow to cool down a little
Turn oven down to 400
Remove the meat from your squash while warm
Mash in your almond milk and nutritional yeast
Season with salt and set aside
In a small sauce pan saute your soyrizo in Vegetable oil
Cook for 5-7 minutes stirring often
Remove from pan
In same pan add a little olive oil and your kale
Cook over medium-high heat
Stir in ¼ cup water
Cook kale for 5-7 minutes until water is evaporated
Season with garlic salt and Remove from pan
Create Pizza:
Spread a generous amount of squash onto tortilla
Top with cheese
Top with soyrizo
Evenly sprinkl on your kale
Bake in pre heated oven for 10-15 minutes until crispy
