Preheat the oven to 350° F.
Roll out the croissant dough, splitting it in half. Pinch the edges together to form 2 solid pizza crusts.
Mix the olive oil or melted butter with the garlic salt and parsley. Brush on the crust.
Put the dough on a greased baking sheet and bake for about 5 minutes (it should be light brown). Take the dough out of the oven.
Evenly spread a cup (1/2 on each pizza) of bbq sauce (here is a vegan kind!) or marinara sauce and the vegan mozzarella cheese (one of our favs!) on top of the dough. Put back in the oven (straight on the rack) for another 3-5 minutes, depending on desired crispiness. Sauté the jackfruit (try this kind) in a pan over low-medium heat, mixing often for about 5-7 minutes. Add 2 tbsp of bbq sauce to the jackfruit. Let cook for another minute.
In a separate non-stick pan, steam the kale, mushrooms and onions (or whatever veggies you prefer) over low-medium heat for about 3 minutes. If using, add the beans and cook for another minute.
Top the pizza with the jackfruit, veggies and beans. Put the pizza back in the oven for another couple of minutes, if desired (until preferred crispiness). Brush the remaining oil mixture (if there's leftover) on the crust.
Top with optional toppings such as fresh basil, chives, vegan parmesan, extra bbq sauce and/or vegan ranch. Enjoy!
