Pizza with Lemon Bechamel Sauce & White Gold (Asparagus)

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Ingredients

Pizza dough
1 Tsp dry yeast (I use Biovegan)
2 Cups or 260 gr whole wheat flour
3/4 Cup or 180 ml lukewarm water
1 Tsp Himalaya salt

White Gold Sauce
1 Tbsp coconut oil
1 Tbsp whole wheat flour
1/2 Cup or 125 ml  oat Milk ( I use Provamel)
1/2 Lemon Juice
Pinch of Himalaya salt
Pinch of black pepper
Pinch of Garlic Powder


Topping
5 White Asparagus, peeled, washed & cooked for 5 minutes
Handfull mushroom, cleaned & sliced
1 Artichoke
1 Tbps olive oil
Handful aragula, washed & drained

How to
1. Combine the flour and salt in a large bowl.
2. Mix in a small bowl the water and the yeast, then pour it into flour mixture. 
3. Knead the dough with your hands until combined approximately 4 minutes
4. Cover the bowl with a damp kitchen towel and set a side in warm place for about 1 hour.
5. Meanwhile make the white gold sauce, heat the coconut oil in a small pan and add all the ingredients for the sauce and stir until smooth and creamy. Set a side.
5. Turn out the dough on a lightly floured surface and knead for 3 minutes.
6. Cut the dough into two, then shape the dough with your hands, to shape it into rounds or squares. 
7. Pour the white gold sauce over the pizza dough and top it with the asparagus, artichoke & mushrooms.
8. Bake your pizza for 20-25 minutes in the oven.
9. Top the pizza at last with the arugula & enjoy!

Bona appétit!