May or may not actually be classified as pizza, but i cut it into triangles and ate it like pizza so there you go. Feel free to swap out the crust with real pizza crust or an alternative. My heart wanted me to go for something in the cheesy cauliflower realm, but this seemed a little safer. 

Crust
2 cups almond flour
2 egg
3 tbsp olive oil
1 tbsp oregano
1 tsp salt

Kale Pesto
1 bunch of kale (I used dino kale)
handful of cashews
1/2 cup of olive oil (more or less depending on what texture you're blender/food processor will give you) 
1 tbsp mushed garlic
1 tbsp nutritional yeast
salt + pepper

Toppings
1 delicata squash, halved and sliced thin
1 leek
1 cup mushrooms sliced (optional)
salt + pepper
1 tbsp olive oil
1 tbsp oregano
balsalmic vinegar
vegan Parmesan (optional) via Minimalist Baker

Instructions

1. Pre-heat oven to 425. 

2.Make the kale pesto (you don’t have to start with this, but i did) by putting all of the ingredients into food processor or a blender if you’re between food processors right now, like me. The goal was to make it smooth and saucy like a pesto pizza sauce, I kind of ended up with a chunky kale fudgey thing but it was super good!

3.Heat olive oil in large skillet. add delicate squash and the leek. Salt and pepper and add oregano. Cover to help cook the squash, but check on it. Continue cooking until things start to get charred then add the mushrooms and a dash of balsamic vinegar and let cook another minute before removing from heat. 

4.For the crust, combine ingredients an a bowl, adding more oil if needed to make the dough form a ball. Split the ball in half, this recipe does yield two pizzas, which you’ll for sure want. The dough doesn’t necessarily roll out. Put parchment paper or a slip pat on a baking sheet and press out the dough on on the pan you’ll be cooking it on. It’s easiest to do this with wet hands. Make the crust as thin as you can without getting wholes (the crust is not our favorite part of this recipe) 

5. Spread the kale pesto onto the pizza crust like any other sauce and add toppings. Sprinkle on some “parmesan” and bake for 15 - 20 minutes. 

*note*

to make less crust use these adjustments

1 1/2 cup almond flour

1 egg

2 tbsp olive oil