Kale & Mushroom, Sundried Tomato Pizza

Kale & Mushroom, Sundried Tomato Pizza
3 cups chopped kale
1 cup crimini mushrooms cone #4
2 cloves garlic minced
½ cup sun dried tomatoes
1 no cook pizza sauce
1 crust – gluten free dough
1 cup vegan cheese
Place the kale mushrooms and garlic in a skillet sauté until tender.
Spray a little oil in the EOS, Place the dough in skillet, sauce, kale mushrooms,  sundried tomatoes & cheese. Start at 350 degrees, medium click low.
Cook 25- 30 mins until dough is crispy and cheese is melted.

Cauliflower Pizza Crust (Vegan and Gluten Free)

Cauliflower  Pizza Crust (Vegan and Gluten Free)
 Serves: 4
3 cups cauliflower
3 tablespoons ground flax seeds + 9 tablespoons water
1 cup rice flour
1 or 2 cups chickpea flour *
1 teaspoon salt
Sliced cherry tomatoes ( 15-20)
sliced black olives – 1 cup
 1 tsp Oregano
1 Cup Pesto sauce
½ Cheese optional
Preheat oven to 400 Degrees
Cut off the florets of the cauliflower, you don't need much stem. Place the florets in a blender or food processor and pulse until you get cauliflower crumbs.

Place the cauliflower crumbs in a skillet (with no oil) and cook them over medium heat for about 5 minutes. Stir constantly.
When the cauliflower is cold, place it in a napkin, cheesecloth or strainer to remove as much water as you can.
Place the flax seeds meal and the water in a blender and blend until smooth. Let stand for at least 5 minutes.
In a big bowl, add the cauliflower crumbs, flax eggs (flax seeds + water), rice flour and 1 cup of chickpea flour. You can also add salt, spices or herbs. Mix all the ingredients with your hands. If the dough is sticky, add more chickpea flour (I used 2 cups). If the dough is too dry, add some water. You can also knead the dough on a floured board.
Place the pizza crusts onto a baking sheet with baking paper. Bake for about 25 minutes or until golden brown.
Spread the Pesto Sauce, add the tomatoes, olives and oregano and bake for 10 minutes.

TEMPEH Sausage, Olive tapenade & Caramelized Onion FLATBREAD Pizza

TEMPEH Sausage, Olive Tapenade & Caramelized Onion FLATBREAD Pizza
1 package alive and healing sausage tempeh
1 jar of tapenade olive
2 large onions, cut in half and sliced
Sea salt and pepper to taste
3 teaspoons oil
3 pita OR FLAT BREAD bread rounds
1 and 1/2 teaspoons chopped fresh thyme leaves
1 1/2 cup cheese (I used chao vegan cheese slices)
Brown the sausage in a sauté pan over medium-high heat until brown and crispy, about 8 minutes.  Turn the heat down to low and add the sliced onions to the sauté pan Sprinkle with salt and pepper. Cook, stirring often, until the onions are caramelized and amber brown in color, about 15 minutes.
Preheat EOS at 350 degrees
To assemble the pita bread pizzas, spread tapenade on each piece of pita bread. Top with a layer of the browned sausage and caramelized onions. Sprinkle with chopped thyme and cheese. Place in EOS or Skillet start at medium high heat place Pizza’s in Skillet – place lid on– toast until the cheese is melted  Using a pizza cutter, cut the pita bread into 4 quarters. Serve immediately.