Saute one onion.
Add a large colander of Virginia Waterleaf with onion with either garlic salt or chopped garlic added toward the end of saute time.
Use Target mini-crusts or your local co-op’s almond flour crust.
Mix plant-based butter or ghee and miso together 1:1 over very low heat (can be made ahead). Spread on pre-baked crust that has been crisped in the oven.
Top with sauteed Virginia Waterleaf, (can add ramps or green onions), and maybe black olives. Bake for around 8 minutes.
Add the following mixture if you’d like. I added it after baking, but you can do it before, too.
3/4 cup raw cashews
3 Tbsp nutritional yeast
3/4 tsp sea salt
1/4 tsp garlic powder
mix in a food precessor set on “chop.”