Barbecue Chicken-less Mini Pizza

Barbecue Chicken-less Mini Pizza

Serves 1 

• Pre-made pizza crust (Mine is whole wheat; I made it a few weeks ago and froze single-serving balls of dough. Here's a pretty good pizza crust recipe if you need one.) 
• 8-10 pieces of chicken-style wheat gluten
• 1/2 small onion, chopped
• 2 cremini mushrooms, sliced
• 2 tbsp your favorite marinara sauce + 2 tbsp your favorite barbecue sauce, mixed together
• small handful of kale
• 1 tbsp nutritional yeast 

Preheat oven to 495 degrees and grease a flat pan or cookie sheet lightly with olive oil. Combine wheat meat strips, onions, and nutritional yeast in a frying pan over medium heat. After the onions are all browned up, add the mushrooms and kale and sauté for a few minutes. I didn't cook in oil, so I continually added small amounts of water to the pan to ward off the burnt onion effect. Feel free to add some olive oil though! Also, besides a touch of cumin I didn't add any spices; I was in it 100% for the barbecue flavor. Feel free to spice it up if you'd like. Roll out your pizza dough. This is where things got interesting. I don't own a rolling pin, so I had to get a bit creative with it. I did pretty darn good though, and wound up with super thin, super awesome crust. Spoon the marinara/BBQ sauce onto the dough and spread evenly, conserving a little bit of it. Top with your sautéed strips and veggies and drizzle the rest of the sauce on top. Cook in the oven for 10-15 minutes, checking every so often to be sure that the crust doesn't burn. (If you're using a thicker crust, you might want to increase the cooking time.) Serve and enjoy immediately.