Recipes From The Garden Garlic Kale Cauliflower Basil Mushroom

Skinny Buffalo Mushroom Pizza

April 27, 2020

Skinny Buffalo Mushroom Pizza Ingredients:

1 lb. mushrooms, your favorite 7 oz. extra firm tofu 3 tsp olive oil 4 tsp hot sauce, your favorite 1 tsp nutritional yeast 2 whole grain or sprouted tortillas 3 cloves of garlic, minced ¾ cups cauliflower ¾ cup kale, chopped into strips ¼ cup basil 1 cup cheese, your choice of vegan, plant-based, or regular (dairy) cheese Red Pepper Flakes

Instructions

Prepare the Pizza

1. Preheat the oven to 375 Fahrenheit. 2. Slice tofu in ¼ inch slabs, press between paper towels to reduce the moisture. 3. Slice into smaller cubes. 4. Dice or slice your mushrooms. 5. Heat your favorite skillet to medium/medium-high heat and add 1 tsp of olive oil. 6. Once the oil is warm, add tamari and hot sauce. 7. Sauté until brown. 8. Set to the side. 9. Place tortillas on a surface individually and drizzle with the remaining oil. **Use a pastry brush to evenly distribute the oil. 10. Spread the garlic evenly over your tortillas. 11. Repeat the last step with cauliflower. 12. Add a touch of sea salt. 13. Spread your basil and kale. 14. Then add your mushrooms and the tofu sauce. 15. Top with your choice of cheese.

Bake

1. Place each pizza directly on the oven rack. 2. Bake for 8-10 minutes. 3. Remove from the oven.

VOILA! You have yourself a beautiful, healthy, easy, skinny pizza.

Enjoy!

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Kesy Curtis

Former Marketing Assistant

Growing Spaces

Kesy joined Growing Spaces in 2015. It is so refreshing to work in an environment that is positive and nurturing, inside and out. Growing Spaces produces a product and a quality of life that I believe in. We have a wonderful team that does everything they can to help the company grow and thrive. Growing Spaces has given me a different perspective on my life, my health, and has exponentially increased my quality of life. I have developed a new relationship with the earth that I may have never potentially recognized, or been exposed to other wise. It is a wonderful feeling to cook something, create new recipes using food that you know the origin and level of exposure to foreign entities. It is rewarding to know that I am contributing to the great good, doing something positive for our future. Increasing my consecutiveness with people, food, and the earth in a way I never knew was possible.

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Recipes From The Garden

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