*ROAST THE GARLIC EARLIER IN THE DAY!
- To roast the garlic (something I had never tried before), just peel off the outside paper stuff of a whole head of garlic (not a clove). Wrap the whole thing in foil, and bake at 375 for 45 minutes. Unwrap and allow to cool. Then you can just squeeze out the garlic.
2 c. whole wheat flour
1 T. honey
2 T. applesauce
1 T. yeast
1/2 t. salt
1 c. comfortably hot water
• Mix together, cover, and let sit for 10 minutes.
• Add 1/2 c. whole wheat flour, knead, and roll out onto pizza stone or pan.
{ROASTED GARLIC SAUCE}
1 c. soymilk
1/2 c. cashews
1 head of garlic, roasted
1/3 c. nutritional yeast
1/4-1/2 t. salt
1/8 t. pepper
1/8 t. nutmeg
1/4 t. paprika
• Blend all ingredients until very smooth.
{TOPPINGS}
roasted garlic sauce
1/2 t. basil
1/2 t. parsley
1/2 t. oregano
1 c. broccoli, steamed and chopped into 1/2-inch pieces
olives, chopped
slivered almonds
pineapple tidbits
vegan parmesan cheese
1/2 t. basil
1/2 t. parsley
1/2 t. oregano
1 c. broccoli, steamed and chopped into 1/2-inch pieces
olives, chopped
slivered almonds
pineapple tidbits
vegan parmesan cheese
• Spread sauce over crust. (I only used half the sauce on the pizza. We used some of the other half for dipping sauce, and I think I'll use the leftover on pasta).
• Sprinkle basil, parsley, and oregano over sauce.
• Spread remaining toppings over pizza, and sprinkle parmesan on top.
• Bake at 500 for 10-12 minutes.