Vegan Gluten Free Pizza from scratch and kale side

Crust*
1 cap brown rice flour
3/4 cup buckwheat flour
2 T baking powder
1/2-3/4 cup milk alternative
3 T olive oil
salt to taste
Mix dry ingredients well
add milk slowly and then whip in oil.
shape in bowl and let sit in dark cool place for 15 mins

Plum tomato Sauce
3 cloves garlic chopped
handful cherry tomatoes or 1 chopped tomato
2 sprigs basil chopped
2 T oilve oil
salt to taste
2 small or 1 medium pitted plums
blend well in food processor, adding a bit of water to help spin.

preheat oven for 375 degrees

flatten dough onto cookie sheet or pizza pan
spread sauce and daiya cheese or other vegan cheese.
top with chopped peppers and kale or other toppings of choice

cook 20-30 mins. let cool a little before slicing.

*If you have left over crust batter you can add more milk a bit of cinnamon and bananas to make pancake batter!

Uncooked Kale side

Destem and rip kale into small pieces, soak for about 15 mins.

Sauce
1/4 cup chopped green bell pepper
3 cloves chopped garlic
2 T liquid aminos
2 T olive oil
1 T water

blend well
drain kale
massage sauce into kale.
eat right away or place heavy plate on top to marinate in fridge