1 zuchinni roughly chopped
1 ripe avocado
2-3 cloves of garlic
2-3 tbls of nutritional yeast
1 bunch kale leaves stems removed
mushrooms thinly sliced
balsamic glaze (so not healthy but so delicious)
large baking sheet - rectangle, round, oval, hexagonal whatever you want
Preheat your oven to 425. If you would like to saute your kale please do so in some coconut oil untill it browns a bit and wilts down. You can throw your garlic cloves in with your kale as well if you'd like. If not just put your chopped up zuchinni, avacado, garlic, kale and nutritional yeast in your food processor and blend away (process away?) Then taste and adjust any seasoning adding salt and pepper as needed. Always taste first sometimes you really don't need that extra salt as nutritional yeast tastes salty. Then slice up your onion, mushrooms and get out your baby spinach.
As for the dough feel free to spend the time making your own, it really doesn't take that long at all. I found that having to make the dough always put me off making pizza so my love had been gracious enough to find an amazing dough at a local grocery store that meets our needs. The key is to let it reach room temperature before you work with it and don't roll it. Stretch it out with your hands/forearms. A note on handling pizza dough: It is an art. Don't be tempted to throw it up into the air like you've seen on TV. You will end up like the Swedish Chef with the pizza dough on your head or stuck to the ceiling. Don't get discouraged! Practice, practice, practice. You'll get the hang of it. Grease your pan with some melted coconut oil (make sure you get ALL OVER trust me I've had entire section of dough adhere to my pan before and that's no fun for anyone. Then sprinkle cornmeal over the bottom and lay your stretched dough out on it. Feel free to stretch it out even more to get it to fit into the corners if needed. Poke the dough with a fork which will make sure it doesn't end up with huge bubbles when you bake it. Always, always, always bake your dough a bit first before you add your toppings. This will ensure your dough will be crisp enough to hold up to your toppings. Usually 5 minutes is sufficient.
Once the dough has been baked for about 5 minutes take it out and start to assemble. Spread out your sauce first in a good layer then add your toppings. I layer mushrooms, spinach and then onions. We like a lot of mushrooms so I probably use about 5-6 reasonable sized creminis all sliced up. Then pop your pizza back into the oven and wait the excruciating 15-20 minutes it takes to brown up. Please check frequently because I don't know how hot your oven gets and a pizza's doneness is kind of a personal preference. Once you take it out let it sit for another 5 extcuciating minutes and then slice up for serving. I use scissors to cut up a lot of things in the kitchen and pizza is one of the best because the topping stay put and you don't have to take it out of the pan to avoid damaging it with a knife or rotatory cutter.