It's not so bad for you but still kind of bad for you food. Very tasty. Possibly better as an appetizer.
Source: Eating Well | Makes: 2 pies | Time: 40 min
Changes: used coconut bacon; used pizza crusts instead of dough in a skillet and changed instructions accordingly; used vegan cheese
4 ounces coconut bacon (see below)
1 medium leek, white and light green parts only, rinsed well and patted dry, cut into 1-inch pieces
2 cloves garlic, minced
1 medium pear, thinly sliced
¾ cup shredded vegan Monterey Jack cheese
2 Caulipower pizza crusts (has egg, make crusts from scratch to keep vegan)
Balsamic vinegar, to drizzle
1/2 cup large, unsweetened coconut flakes (not regular shredded coconut)
1/2 tbsp coconut aminos
1/2 tbsp liquid smoke
1 tsp maple syrup
Start with the coconut bacon.
Preheat oven to 350 degrees F. Measure the coconut flakes out onto the baking sheet. Drizzle the coconut flakes with aminos, liquid smoke and maple syrup. Mix well. Spread the flakes into an even layer on the parchment paper. Bake on the top rack for 12 to 14 minutes, flipping halfway, until flakes are mostly dry and turning golden on the edges. Remove from oven, and set aside.
Increase oven temp to 425 F.
Prep the pizza crusts by spraying with cooking oil. Divvy ingredients over each crust. Pop in the oven for 12-15 min. Remove from oven, drizzle on some balsamic, slice up, and enjoy!