Chik'n Alfredo Pizza

This pizza was SOOO easy to make! Really NO FUSS and no mess. I'm fortunate to have a microwave, convection oven and air fryer in one unit, so I made this when it was 98° outside! The yeast crust is common. One lesson that I learned is to not let it raise TOO much. Otherwise, it'll be more bready than it needs to be. Brush the crust with garlic oil if you'd like.

Here is the recipe: Yeast crust: 1-1/2 cups flour 1/4 cup nutritional yeast 1 tsp yeast Salt Pepper Herbs 2 Tbsp olive oil 1/2 cup water – more if necessary Knead and put into a gallon sized zipper bag that has been sprayed with pan spray. Allow to rest and rise. Alfredo Sauce: 1 cup raw cashews, soaked 1 cup water (or less if possible) 1/2 cup diced onion 3+ garlic cloves, 1 Tbsp lemon juice 1 Tbsp nutritional yeast 1 tsp salt 1/2 tsp pepper 1 tsp fresh rosemary (1/4 tsp dried) Put all ingredients in a high powered blender and blend until utterly smooth. (Goes great on pasta.) Chik’n bites: 2 cups Butler’s Soy Curls 1 cube No-Chicken Bouillon 2 Tbsp nutritional yeast 1 tsp Italian herb blend Salt Pepper Cover soy curls with warm water and allow to hydrate for 15 minutes. Strain and dispose of the water. Squeeze the soy curls to get even more water out of them. Massage the dry ingredients into the moist soy curls. Spread on a plate and microwave, stirring ever minute until pretty dry. Now to assemble - - - On your pizza pan, spread, roll or pat dough into your pizza shape and cover with the chik’n pieces. Spread or fill with the alfredo sauce. Add whatever other toppings. I used tomatoes and Miyoko’s Liquid Vegan Mozzarella Cheese. (https://miyokos.com/.../foodservice-vegan-pizza-mozzarella)