(GF, DF, Vegan)
Think outside the pizza box this Sunday Funday with our Summertime Squash Vegan Pizza! Forget the boring pizza you’ve made in the past, this one is made with SOUP! Oh, and did I mention that this delectable dish has 5 different veggies and 4 fruits? #highvibrationalfoods
1 frozen cauliflower pizza crust (can be found @ Trader Joe’s & Whole Foods)
¾ cup of Sweet Chi soup
1-2 Tablespoons of coconut flour (optional!)
½ organic onion
1 cup of organic chopped kale
¼ cup pomegranate seeds
Vegan Cheese (I used “Follow Your Heart” Vegan Gourmet Shreds Mozzarella)
*measurements may vary based on size of pizza crust.
Step One: Follow directions for preparation of cauliflower crust on the box.
Step Two: Sauté your sliced onions in olive oil on the stove top on medium heat for about 5-10 minutes or until caramelized
Step 3: Prepare your kale by mixing it with olive oil, sea salt, and garlic salt
Step 4: When your crust is ready, spread Sweet Chi on the crust as your base. If needed, add 1-2 tablespoons of coconut flour to thicken soup.
Step 5: Top with kale, caramelized onions, pomegranate seeds, and vegan cheese
Step 6: Broil in the oven for about 5-7 minuets (keep a close eye to prevent burning!)
Step 7: Drizzle with some Balsamic Vinegar and, enjoy!
With Pure Intentions,