Preheat oven to 350°F (180°C).

Heat oil in a small skillet over medium heat. Add mushrooms and some salt and pepper. Cook until mushrooms have softened, 5-7 minutes. Remove from heat and set aside.

Place naan on a foil-lined baking sheet. Spread pizza sauce evenly on the naan and swirl in the garlic powder, Italian seasoning, and crushed red pepper (for no heat, omit the crushed red pepper).

Sprinkle cheese, mushrooms, onion, and bell pepper on top. Bake until onions are translucent and edges are crispy, about 10-15 minutes.

Slice pizza and serve.

Add all ingredients into a bowl.

Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.

Season with salt and pepper if desired. Serve.