This was so good.
I used a 48 hr cold fermented sourdough New York style crust – so high protein flour for a chewy and crisp thin crust
Base is half cashew-based 'alfredo' and half homemade red pizza sauce
Topped with Swap chicken slices, mozzarella (good planet), and grated parm (violife)
Baked in an outdoor pizza oven at around 600F for 4-5 min
Topped with more parm, toasted herby panko breadcrumbs, and fresh basil!
by mah_ree