Yes, I said “PIZZA!” The crust below is for a flat bread pizza, since we cannot eat yeast on the fast. If you don’t care for the thai sauce, you can find pizza sauce in the grocery store that doesn’t contain sugar or preservatives. Publix pizza sauce is great to use. Also, change up the vegetables to meet your tastes!
INGREDIENTS – crust
- 2 1/2 cups white whole wheat flour
- 2 tablespoons ground flaxseed (found in any grocery store)
- 1 teaspoon salt
- 1 cup warm water
INGREDIENTS – toppings
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cups kale, ribs removed and chopped
- 1 red bell pepper, sliced
INGREDIENTS – thai sauce
- 2 tablespoons unsweetened peanut butter
- 4 teaspoons rice vinegar
- 4 teaspoons low sodium soy sauce
- 1 teaspoon ginger, finely chopped
- 3 teaspoons sesame oil
- Combine flour, flaxseed, salt, and water in a food processor. Mix until dough forms a ball. Knead for 5 minutes. Place in a bowl, cover with a towel, and let rest 30 minutes.
- Preheat oven to 400 degrees. Roll out dough. Place on pizza stone or baking sheet. Prick dough all over with a fork. This will keep air pockets from forming. Bake 10 minutes.
- Heat olive oil in a skillet. Add onions, and cook 5 minutes. Add kale, and cook another 5 minutes.
- Whisk peanut butter, vinegar, soy sauce, ginger, and sesame oil until well combined.
- Remove dough from oven. Cover with thai sauce. Spread on onion and kale mixture. Finish with red bell pepper.
- Return to oven and bake another 10-15 minutes.
Adapted from ultimatedanielfast.com and milkandhoneynutrition.com