Pizza with White Garlic Sauce

Ingredients: Crust:

• 1/2c. water
• 1 1/2 tsp active yeast
• 2tsp raw sugar
• 1/2c. wheat flour
• 1/4c. bread flour
• 1/4c. semolina (cream of wheat)
• 1/2tsp sea salt
• 1T olive oil
• 2-3T bread flour, for dusting

White Garlic Cream Sauce:

• 1/4c. each cashew flour and non-dairy milk
• 1T flour
• 1/4tsp dried basil
• 3 cloves of roasted garlic or 1/4tsp garlic powder
• 1/3tsp sea salt

Method: blend all ingredients and keep ready.

Cheddar Cheese:

• 1c. full-fat canned coconut milk
• 2tsp agar agar powder
• 1/3tsp sea salt plus a generous pinch of black salt
• 3/4tsp coconut vinegar or apple cider vinegar
• 1/4tsp lemon juice
• 1T tapioca starch
• 1tsp cornstarch of potato starch
• 1 1/2 T each chickpea/brown miso and nutritional yeast
• 1/4tsp mustard powder and a pinch of tumeric

Toppings:
sliced button mushrooms, greens, jalapeno slices

Directions: Cheddar:
Keep all the ingredients measured and ready.

Heat the coconut milk on low-medium heat until warm-hot. Add the agar powder and whisk continuously till it dissolves completely. 2-3 minutes. Reduce heat to low, add the vinegar, salts, lemon juice and keep whisking for a minute.

Add the starches and keep whisking for a few seconds until well combined.

Add the Miso, nutritional yeast, turmeric and mustard and whisk to combine. half a minute.

Remove from heat and pour in well oiled container. I oiled the containers with extra virgin olive oil.

(You can add herbs, and other seasonings at this point. Also taste carefully to adjust tastes if needed).

Let set in the refrigerator for atleast an hour.

Store brushed with evoo in airtight container for upto a week.

Crust:
In a bowl, add warm water, sugar and yeast and mix well. Let sit for 10 minutes.

Add the flours, semolina, salt and oil and knead for 2 minutes into a well mixed dough.

Spray top with water, cover bowl with a towel and let sit for 1.5 -2 hours.

Oil hands, use 2 Tablespoons of bread flour and gather the dough.

Knead for 2 minutes and form a ball.

Roll the ball out using some flour.

Place on parchment lined pan and pat and pull the edges onto the sides.

Spray water on top of the dough and let sit for 10 minutes while you prep the veggies/sauces.

Bake crust at 400 degrees F for 12 minutes.

Take the crust out. Sprinkle some mozzarella or cheddar shreds.(I used mozzarella)

Pour and spread the white garlic cream sauce. Top with kale and mushrooms or other veggies of choice. Add more sauce/cheese layers if a deeper dish.

Then top with more cheddar shreds.

Arrange some Jalapeno slices. (Top with bread crumbs mixed in with evoo and salt for an added crunch). Use thin Jalapeno or less spicy peppers per choice to reduce the heat.

Then bake for 18-20 minutes at 385 degrees F.

Broil on Lo for half a minute. Take the Pizza out, cool for 2 minutes, slice and serve.