Generous ½ cup shredded smoked cheese (we love gouda, cheddar, or mozzarella)
1 onion, sliced thinly and caramelized
2 to 3 big stems of kale, washed and ripped into large pieces
3 eggs
Fresh basil
Red pepper flakes
AIOLI
1 ripe avocado, pitted
1 garlic clove, grated
½ tbsp fresh lemon juice
¼ cup vegan mayonnaise
Sea salt & black pepper, to taste
Instructions
CRUST: Mix all ingredients together in a large non-metal mixing bowl until a wet dough forms. Cover with plastic wrap or a tight-fitting lid and let it sit at room temperature for at least 18 hours.
BECHAMEL: In a small saucepan, add in olive oil and turn on stove to medium heat. Once oil is heated up, add in the flour and whisk. Add in almond milk and continue whisking until sauce is thickened. Add in the honey, nutritional yeast, liquid smoke, salt and pepper to taste.
AIOLI: Blend all aioli ingredients together in a blender until smooth.
ASSEMBLY: Preheat oven to 500°F. Turn crust dough onto a very well-floured surface. Stretch the dough into a log and fold it into thirds. Then shape the dough into a ball by tucking the sides inwards (see King Arthur Flour blog post for reference). Let the dough rest for about 15-30 minutes before shaping into a circle. For a thicker, breadier crust, just use your hands to shape it into a 1" thick circle. For a thinner crust, use a rolling pin. Transfer the shaped dough onto a parchment-lined baking sheet. Trim the excess edges of the parchment paper to prevent it from burning in the oven.
Spread a layer of bechamel sauce onto the crust and top with potato, caramelized onion, kale and cheese. Bake for 5 minutes. Then carefully crack 3 eggs on top of the pizza and bake for another 8 minutes.
Top with a drizzle of avocado aioli, fresh basil, and red pepper flakes. Enjoy while hot!
Recipe by Radiant Rachels at https://radiantrachels.com/ultimate-vegetarian-brunch-pizza/