Paleo & Dairy Free Pumpkin Sauce Pizza with Grilled Chicken and Kale

Ingredients

• 1 Cappello's Naked Crust
• 1/2 cup pumpkin puree
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon red pepper flakes
• 1/8 teaspoon ground cinnamon
• 1/3 cup chopped kale, stems removed
• 1 skinless chicken breast, grilled and sliced
• 1/4 teaspoon fresh rosemary, minced
• 1 large clove garlic, thinly sliced
• 1/4 cup cashews, soaked in 1/2 cup water for at least 30 minutes
• 3 tablespoons olive oil
• 3 tablespoons almond milk (we love Malk)
• 2 tablespoons vegan yogurt
• 1 tablespoon nutritional yeast
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

• Preheat the oven to 425°F.
• In a small mixing bowl add the pumpkin puree, salt, black pepper, paprika, red pepper, and cinnamon. Stir to combine.
• To assemble the pizza, spread the pumpkin mixture over the base of the crust.
• Layer the chicken breast, kale, garlic, and rosemary over the top.
• Transfer to the oven and bake for 11-13 minutes, or until the crust is golden brown.
• While the pizza is cooking, make the sauce. Drain the cashews then add to the bowl of a small food processor along with the remaining ingredients for the sauce. Puree until smooth, adjusting seasoning as needed.
• Remove pizza from the oven and drizzle the sauce over the top. Serve immediately.

Kids Can Do

• Mix the pumpkin sauce ingredients.
• Assemble the ingredients
• Drizzle the sauce