PIZZA

PIZZA DOUGH

Parchment on baking sheets or a pizza stone

Preheat oven to 400 degrees

Preparation time: 90 minutes

Yield: 2 large or 4 small individual pizzas

1¼-cup warm water

1-teaspoon agave nectar

3-teaspoons yeast

1-teaspoon salt

3-cup whole-wheat flour

½-cup gluten flour

Zap water in a cup for 30 seconds in the microwave.  In the standing mixer bowl, whisk together the water agave.  If comfortably warm to the touch, whisk in the yeast. 

Place the yeast mixture in a turned off microwave oven or oven on proof for 10 minutes. 

Add the flour, salt and knead with the dough hook for 10 minutes. 

Place the dough in an oiled bowl, cover with a wet cloth, and place in a turned off microwave oven or oven on proof for 40 minuets until double in size. 

Punch down the dough and knead by hand for a few minutes.  Divide dough in half.  Roll 2 large pizzas ½-inch thick or 4 rounds to go on a pizza stone or parchment on baking sheets. 

Top the dough with pasta sauce, basil, onions, peppers, mushrooms or any veggies of your choice.

Bake at 400 degrees for 20 minutes until crust is golden.

As the pizza bakes, make the WHITE MELTY CHEEZE

WHITE MELTY CHEEZE

Preparation time: 10 minutes

Yield: 3-cups

¼-cup oatmeal

¼-cup nutritional yeast flakes

2-tablespoons tahini or cashew butter (optional

1½-tablespoons arrowroot powder

3-teaspoons lemon juice

1-teaspoon onion powder

½-teaspoon garlic powder

1-teaspoon salt

2-cups water

optional: 1 teaspoon prepared mustard, for orange color add 1 jar (4 ounces) pimento

Blenderize all the ingredients. 

Pour the mixture into a pan over medium high heat.  Whisk until the cheese is very thick and smooth. 

Pour over pizza after baking, on top of chips for nachos, or over baked potatoes.