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PIZZA RECIPE:
Crust:
Place 2 cups of whole wheat flour in a bowl with 1 tsp of salt. Stir to combine. Warm 1 cup of water on the stove to 110-115 degrees ferenheit. Dissolve 1 TBSP of sugar or any sweetener into the warm water. Add 1 tsp of active dry yeast to the water. Stir and set aside. After 10 minutes pour the yeast water into the flour. Stir with a spoon at first, then use your hands to knead the dough for 30 seconds until you have a dough ball. If its too sticky add more flour, if its too dry add a little water. Cover with plastic wrap, or a reusable beeswax wrap and let it rise for 8-12 hours.

Cheese:
2 cups of cashews
juice of 1 lemon (about 3 TBSP)
3/4 cup water
1/2 cup nutritional yeast
2 cloves of garlic
1.5 tsp of salt

Place all the cheese ingredients into a high speed blender, and blend until creamy. Place into a Tupperware and put into the fridge to chill for a couple hours

Sauce
1 small onion
3-4 cloves of garlic
1 can of crushed tomatoes
1 jar tomato paste
balsamic vinegar to taste (about 1 TBSP)
salt and pepper

dice your onion and garlic and sauté for 5 minutes on medium heat. Add your tomato paste, crushed tomatoes, salt and pepper and let cook for 10 minutes without the lid, allowing for any water to cook away. Add a little balsamic vinegar to taste.

Once you're ready to make the pizza. Preheat a dry caste iron skillet on medium/high heat. Once the pan is hot, Divide your pizza dough into equal pieces, and roll each one out on a floured surface. Cook for 3-4 minutes each side, make sure and watch not to burn. Once cooked add your toppings and enjoy!