Kale Caesar Salad Pizza

Source: Eat Drink Shrink | Serves: 4 | Time: 1 hr + marinating


Kale Caesar Salad Pizza

Changes: replaced miso with tahini in the dressing; replaced almond milk with coconut milk in the dressing; used frozen pizza crusts; skipped vegan parm; replaced soy sauce with coconut aminos in the shiitake bacon bits.


Ingredients


Dressing

1/2 cup #cashews, soaked and drained

2 garlic cloves

3 tsps capers

1 tbsp lemon

1 tsp tahini

4 tbsp dijon mustard

4 tbsp extra virgin olive oil

1/3 cup plant based milk (I used coconut)

1 tsp sea salt

2 tbsp nutritional yeast

1/3 cup red onion, thinly sliced


Salad

4 cups #kale, removed from stems, shredded

Small amount of EVO

1 cup cherry #tomatoes, chopped

1 #avocado, sliced


Shiitake Bacon

1 small package shiitake #mushrooms, sliced

2 tsp liquid smoke

4 tbsp coconut oil, melted

1 tsp red pepper flakes

1 tsp cracked black pepper

2 tsp vegan Worcestershire

2 tsp coconut aminos

1 tbsp maple syrup


Pizza Crust

2 Montelli's cauliflower crusts

Cooking spray


Instructions

Start with the shiitake bacon: Wash, thinly slice the mushrooms, keeping the stems, and soak in the ingredients for at least 30 minutes, the longer the better. Place in oven on a baking sheet with aluminum foil on 250 for 30-40 minutes. Rotate midway. Should be slightly crisp, but not overly crisp. Set aside to cool.


To make the dressing: Soak cashews in boiling water for 10 minutes. Drain water, and combine all ingredients in a food processor. Set aside in the fridge.


Prep the salad: Wash kale, remove from the stems and slice thin. Place olive oil in your hands and massage the leaves for 2-3 minutes until soft. Dress the greens with the remaining dressing, toss in chopped tomatoes


Bake your crusts and assemble your pizza: Preheat your oven to 420F. Spray the crusts with some oil. Bake crusts for 5 minutes. Remove from oven and spread a small amount of dressing on top of each. Pile on kale and tomato salad. Return to oven and bake another 5 minutes.


Remove and top with avocado and mushroom bacon. Enjoy!

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