Spicy Kale and Chick'n Pizza

What do you get when you combine leftovers from meal prep for the week with a fabulous pizza crust? One of the best pizzas I have ever had! This recipe was not intended. I simply looked in the fridge, glanced over at the pizza crust on the counter, and the rest is history!

 Meal prep is very important in my weekly schedule. I steam a lot of veggies, put them in different containers, and have nutritious and quick food options at my fingertips. I will do a post on this subject in the near future. At the end of this week, I noticed I had red onion and steamed kale left over, and that's when I came up with the idea of adding it to a pizza!

Fiery. Tasty. Nutritious. Seven Ingredients.

Author: The Sensible Vegan
Recipe Type: Main, Pizza
Cuisine: Vegan
Servings: 3

Ingredients

• 1 Organic Thin & Crispy Pizza Crust
• 2 tbsps organic pizza sauce
• 1/2 cup organic red onions
• 1/2 cup Daiya Mozzarella Style Shreds
• 1/2 cup steamed kale
• 3 tbsps sriracha hot sauce
• 1/2 8 oz. package of Tofurky Barbecue Slow Roasted Chick'n

Instructions   

1. Preheat oven to 400 degrees.
2. Spread pizza sauce evenly on crust.
3. Sprinkle cheese atop sauce.
4. Distribute red onion, kale, and chick'n evenly.
5. Bake for 10-12 minutes.
6. Remove pizza from oven and drizzle with sriracha hot sauce.
7. Serve and enjoy! Refrigerate remaining pizza. 

Nutrition Information

Serving size: 2 slices of six-slice pizza Calories: 480  Fat:  8.1g
Sat Fat: 1.7g Carbohydrates: 74.4g   Sugar: 11.6g    Sodium: 646.7mg
Fiber: 4.6g    Protein: 21.3g


Please let me know how you like this recipe. I'd love to hear from you! Post your photos #thesensiblevegan. Thank you!