 Have you ever tried white pizza (Bianca Pizza) ? It’s legit my favorite type of pizza. No red sauce, only olive oil as the base, mozzarella, garlic (lotsssss of garlic), ricotta, spinach and fresh basil. Simple-ish, but amaaaaaaazing. I tried these out last year on a longer piece of zucchini, or boats as some call it. But I wasn’t into them as much as these little pizza bites ! I hope you like them too!
Make sure to tag me on Instagram: @thedailykale if you make them! Recipe by: The Daily Kale Ingredients: 2 zucchini’s (sliced into rounds) 3-4 tbsp ricotta (vegan or non) 1/2 cup shredded mozzarella (vegan or non) 1/4 cup unsweetened almond milk Handful of spinach (chopped) 3-6 cloves garlic * 2 tbsp olive oil or avocado oil 1-2 tbsp tapioca flour 1/2 cup almond flour Pinch of : garlic powder, salt, oregano, paprika and black pepper 2 tbsp fresh basil Directions: Preheat the oven to 425. Place peeled garlic cloves into a ramekin and add oil to that and stir around until coated. Cover with aluminum foil and bake for 15-20 minutes. Slice zucchini into rounds. In a shallow bowl add the almond flour and spices and stir. Place the almond milk on a plate and on a separate place spread out the tapioca flour evenly. Lightly coat the zucchini with the tapioca flour and then dip into the almond milk, tapping off the excess liquid and then dip into the almond flour mixture. Spray a little oil on a parchment paper lined pan and place the zucchini, making sure there is enough space between them. Bake for 15 minutes. Flip and bake for another 10 minutes. Take out and turn the oven up to Broil. Add the toppings evenly (except basil) to each round and then place back in the oven about 5 minutes or until cheese is melted on top. All that’s left to do is enjoy!
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 Back to back Cauliflower Tater tot recipes? Yup... thats right. I am on a cauliflower tater tot kick and there is no such as flavor-less/ plain food in my house hold. Ya'll know I had to throw my spin on it! I hope you love this recipe and tag me @thedailykale or comment below if you try it out!
Mediterranean Cauliflower Tater Tots Recipe by : The Daily Kale Ingredients: 1/4 cup Spinach (chopped) 3-4 Sun dried tomatoes (small, chopped) 4 tbsp Crumbled Feta (Vegan or non) 4 tbsp Kalamata Olives (chopped) 2 Flax eggs (or 1 regular egg) 1/8 tsp Paprika, oregano, black pepper 1/8 tsp Garlic powder 2 tbsp Fresh Parsley (chopped) Salt and Pepper ( to taste) Directions:
Tzatziki sauce: 3/4 cup greek yogurt ( dairy free or regular) 1/2 English cucumber (grated and strained) 1 tbsp lemon juice Salt and pepper (to taste) 1/2 tsp garlic powder 1.5 tbsp dried dill
 So exciiiiiited to share this recipe with ya'll! I was so happy with how these turned out. The flavors were a dream! I must admit I get bored real quick eating just a protein with a vegetable, so I'm always trying to re-create well known recipes and make them healthy and low carb. So when it works- very exciting. I should also mention the way I shaped these at the end are definitely not authentic to a real wonton. But I was playing around with it and trying to figure out how to shape it, to make it work. So you go ahead and shape it whatever way you want! There are no rules in my kitchen! Just flavor and fun :) Wontons in Spicy Garlic Chili Oil Recipe by: The Daily Kale Ingredients: Wonton dough: 1/2 cup almond flour 1/2 tsp baking soda 1 tsp salt Pinch of garlic powder 2 tbsp. psyllium husk powder 1 tsp Xanthan gum 1 tbsp. olive oil 1 cup warm water Filling: 1/2 pound chicken 1 tbsp. tamari 4 tbsp. scallions (chopped) 1 tsp sesame oil pinch of black pepper pinch of garlic powder Garlic Chili Oil: 2 garlic cloves (chopped) 1 tsp. olive oil 3 tbsp. chili oil 1 tbsp. golden monk fruit (Lakanto) 2 tbsp. tamari 1 tsp. Sesame Oil Pinch of Black pepper 1/2 tsp Tapioca Flour or corn starch Directions: For the dough:
 How to cook the wontons:
For the filling:
For the oil:
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