*1) Make the dough. Place the dry ingredients and shortening in your food processor and blend. Add milk and vinegar and blend again, letting the dough form a dough. If it doesn’t form a ball, add a little extra liquid until it does. Form into two 1-inch-thick disks, wrap tightly in plastic wrap,and chill 1 hour.

2) Warm one disk in your hand and put on a 15-inch sheet of *wax paper. Cover the dough with plastic wrap and roll it to a 1/8 inch thin rectangle about 10*12 inches.

3) Place a rack in the middle of the oven. Preheat the oven to 350F.

4) Make filling of your choice. *MY MODIFICATIONS sprinkle middle of rectangle with seasoned bread crumbs. Then add filling of choice. Turn in ends, and start rolling up into a long cylinder. Carefully lift and roll onto a piece of parchment paper* Transfer the strudel to a 15*10 baking sheet.

6)Bake 30 minutes on the middle rack or until the crust starts to brown. Baste with egg mixture or meltedmargarine and sprinklewith sugar,and return to oven to bake 10 minutes more or until the strudel is completely browned. Cool the strudels on the pan on a wire rack 15 minutes. Cut each strudel into 6 slices.Serve warm or at room temperature.

Spritz sliced apples with lemon juice in a bowl.
Heat 1 tbsp. butter or margarine in pan and add your apples. Season and sprinkle with sugar as they turn brown, turning as needed. Melt remaining tablespoon of butter in pan and add pecans. Mix together with apples then add last bit of sugar and salt. Remove from pan and reserve.

Melt butter or margarine in pan on medium, add bread crumbs and let brown. Season with cinnamon and vanilla sugar. After 3 or more minutes when bread crumbs are browned, remove from pan and let chill.

Use as filling for gluten-free strudel recipe.

Bring blueberries and sugar to boil in a pan. Then add vanilla and almond slices. Whisk cornstarch and water together in a small dish. Add a little of the blueberry juice from the hot pan into the cornstarch slurry and whisk. Next,add slurry to blueberry mixture in pan and combine thoroughly. Lower heat and let simmer, thickening. If it doesn’t seem thick enough you can add more cornstarch mixed with water or blueberry juice.

Meanwhile, in a cast iron pan melt 1 1/2 tbsp. butter or margarine on medium heat. Add your gluten-free bread crumbs and sautee for 2 minutes or so, then drizzling the vanilla on the bread crumbs and mixing together. Make space in the center of the pan and melt the remaining 1/2 tbsp. butter or margarine, adding the mint to the butter. Let the herb wilts lightly and fold into the bread crumbs. Remove from heat.

Use in gluten-free strudel recipe.

Combine ingredients from mix through sugar in medium mixing bowl. Stir until ingredients come together, and then knead to form a smooth ball. Refrigerate for one hour or overnight.

Preheat oven to 375.

Separate dough into two parts. Put one half in a gallon ziploc bag, preferably freezer quality. Sprinkle with sweet rice flour as needed and use rolling pin on TOP of bag to roll dough out inside the bag. When dough is rolled out into one thin sheet, cut out sides and top of bag (where zip portion is). Baste dough with butter and fill as you would any small strudel. Roll into strudel cylinder onto a sheet of parchment paper. Remove to pan and bake for 30 minutes. Turn and bake in increments of ten minutes until dough is browned and crispy and filling is done to taste. Remove from oven, let cool and then cut individual servings, sprinkling with powdered sugar.

Mix all dry ingredients (garfava, cornstarch, tapioca, xanthan and salt) together in a medium bowl.

Prepare your spinach in a microwave bowl and a little water, microwaving until barely cooked. Then rinse in cold water, drain* and then puree in a food processor. Squeeze blanched spinach and drain water, reserving. (*You want to have 1/3 cup of spinach water, so you may need to keep all of the spinach infused water.) Mix your tbsp. egg replacer with the 1/3 cup green spinach water. Rinse out food processor and then combine dry ingredients with pureed spinach in the food processor bowl. Process. Then pour in the green egg replacer egg and slowly drizzle in olive oil with the machine running. When dough balls up in food processor, take out and place it on a piece of saran wrap.

You can put it in the refrigerator until you’re ready to use it- or keep it at room temperature. (I refrigerated it for a few hours before rolling it out).

When ready to roll out, separate the dough into thirds. Place one third of dough inside one of the gallon sized ziploc bags and carefully roll it out, using a rolling pin on TOP of the bag, so there is a layer of plastic beneath the dough on the table surface and so there is a layer of plastic between the dough and the rolling pin. When the dough has been rolled into a square thin sheet of dough that fills the bag, carefully cut out the sides of the bag and pull back the top of the bag away from the pasta sheets. Cut them carefully into your desired size, but don’t remove them yet. Place this pasta, bag and all, to the side.

Take another third of dough and put it inside your second ziploc bag, slightly to one side or the other. Roll out the dough just like the first one but keep it more to one side. When you have a nice large sheet of pasta, cut one side of the bag where the pasta has connected with the side. Peel back the top (leaving one side and bottom uncut if possible and cut the pasta into its desired shape without cutting through the bag. Gently peel off each sheet of pasta and place it on top of the first batch of prepared pasta at an angle.

Finally, roll out the final portion of pasta against the edge of the ziploc bag that still remains. When you have a nice sheet of pasta, cut out the remaining side, peel back the plastic, and then peel off each remaining piece of pasta and place on top of the other prepared pasta at an angle to the piece beneath it.

Bring water to a boil in a large pot and add all your pasta. Time it for about three minutes FROM the point you add it to the water. Bring it back to a boil. After your timer goes off, carefully strain the pasta and rinse with cold water.

Use in recipe as desired. Yummy!

Heat margarine and olive oil in nonstick pan until melted, and then add flour. Slowly whisk in non-dairy milk and raise temperature but don’t let come to a boil. Let thicken and season to taste. Whisk as needed and use in your recipe.

Saute onion, garlic, and grated carrot in olive oil in a large dutch oven until it is soft. Add lentils, tomato, tomato paste, stock and seasoning and simmer for 20 minutes until thick and lovely. Taste and season as needed.

Un-parmesan:
Combine parmesan ingredients in a blender or food processor and process until you have a smooth, granular topping. Reserve. (Only a small portion would be used for the lasagna recipe etc.- is nice to have on hand though. Great on popcorn!)

Not-ricotta:
Soak pine nuts in water for an hour and then drain. Combine in blender with lemon juice, salt, and enough water to form a paste. Reserve for recipe. Leftovers are great on all kinds of things!

Preheat oven to 350 F.

Boil vegan pasta, rinse in cold water and drain as directed in recipe.

In a medium size dish, put a thin layer vegan red lentil bolognese sauce on the bottom. Then take a medium-sized rectangle of vegan spinach pasta and create a roll, filling with bolognese sauce, a dash of bechamel, and sprinking of vegan parmesan. Continue to create rolls (as if you were making enchiladas) with the same fillings. When the pan is full of these lasagna rolls, top with a thin layer bechamel sauce, pine nut ricotta, a sprinkling of vegan parmesan along the center of the rolls, and finally, toasted pine nuts.

Cover pan with aluminum foil and bake for 30 minutes. Remove foil and bake for 10-15 more minutes, or until pine nut ricotta starts to brown.

Enjoy!

Microwave fresh spinach with a little water for about two or three minutes and try to drain water. Then place in food processor and process until spinach is pureed.

Whisk together dry ingredients (brown rice flour through salt) and then add to the food processor with the spinach. Whir together and with processor running, add eggs one by one and finally drizzle in your olive oil.

When a ball of dough forms in your processor, remove and place in a piece of saran wrap, wrapping up into a nice ball. (You may need to use two pieces, placed to form a cross.) Let dough rest for about an hour and then remove one forth of the dough into a smaller ball.

Lay a piece of wax paper and then saran paper on your rolling surface. Sprinkle with lots of cornstarch and then place your dough ball on it. Sprinkle the ball of dough with more cornstarch and cover the dough with another large piece of saran wrap. Roll out dough as thinly as possible into a long strip of pasta and then cut into lasagna sheets. Peel off saran wrap to get sheets of pasta. You can use a sharp knife to separate the pasta from the saran wrap if it helps. (This is especially important if you roll it out on wax paper and not saran wrap.)

You can use immediately in lasagna or boil the pasta for a few minutes and then drain and use.

Mix the brown rice flour with 1/2 cup of cold milk. Heat the rest of the milk in a small sauce pan until steaming but do not boil. Add the milk/flour mixture to the steaming milk. Stirring constantly, raise the heat and heat the mixture until thick. Once it is thick, remove it from the heat and add the butter, salt, pepper and nutmeg. Taste and adjust the seasonings. Have the béchamel warm or at room temperature ready to assemble the lasagne. Whisk the sauce occasionally if it becomes stiff or thick.

Saute onion, garlic, and grated carrot in olive oil in a large dutch oven until it is soft. Add lentils, tomato, tomato paste, stock and seasoning and simmer for 20 minutes until thick and lovely. Taste and season as needed.

The dough does not need to be precooked before being assembled into the lasagne *but in my opinion it might be nice if it is boiled for a few minutes before baking*.

Method
Working Ahead:
The red lentil bolognese and the béchamel sauce can be made up to three days ahead. The red lentil bolognese can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
*GF NOTE: Before assembly, pour plain water into the pan, enough to form a thin film of water over the bottom. A 9 x 13 inch or 25 x 33 cm pan required almost 1/2 cup (125 mL) of water.*
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the bolognese. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese and, if you like, extra cheese.

Baking and Serving the Lasagne:
*GF NOTE: Once the lasagne is assembled, pour a tablespoon or 15 mL of water into each corner of the dish. (I didn’t do this part-Sea)*
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Raise temperature to 375 and remove the foil and bake another 10 to 15 minutes. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

1. Pour the milk into a heavy based saucepan, add the cardamom and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse. Strain out cardamon and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and cornstarch in a bowl until the mixture is thick and foamy.
3. Gradually pour in the hot milk, whisking constantly. Grind your nuts to a paste with a little milk and add to the warm milk with the rose water. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Using and Ice Cream Maker: *Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker). You will probably need to put in the freezer to firm up for a few hours after churning, unless you have a better ice cream maker than mine.

Put milk in a heavy saucepan and add the seeds from your vanilla bean and then the whole bean. Heat but do not let come to a boil. Combine sugar and cornstarch in a bowl and whisk together until smooth. Whisk egg in and then begin adding hot milk, whisking it in slowly. When it is entirely added into the pan, pour it back into the pan and bring to a boil on the stove and let thicken. Chill and enjoy.

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Add the lemon flavoring. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the heart. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes.

Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

Line your baking pan with a piece of parchment paper and spray with nonstick cooking spray or grease with margarine or butter.

You can start with whole blanched almonds in a food processor or spice mill and grind them. Alternatively, you can buy almond meal pre-ground. Once finely ground…

Combine the almond meal and the confectioner’s sugar in a food processor or bowl and blend. Put meal and sugar in a bowl and sift in your GF flour.

In a separate mixer or bowl, beat your eggs whites. Slowly add granulated sugar until the mixture is stiff.

Gently pour the almond meal mixture into the egg whites and fold in with a spatula.

Pour your batter onto your prepared, greased parchment paper and spread with icing knife or spatula into your desired shape. Make 1/3 inch tall and slightly wider than you actually need.

Bake at 350°F (180°C) for around 15 minutes or until a light golden brown.

Cool and cut as needed.

Put chocolate chips or chopped milk chocolate in a bowl with corn syrup.
Heat cream to boiling and pour over the chocolate and corn syrup. Wait 30 seconds then stir together until smooth and chocolate melts. Add the rest of the whipping cream and combine thoroughly. Cool in refrigerate and then whip.

Make caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color

While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.

Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.

Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the corn flakes. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

1. Heat the milk, cream, cardamom seeds, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla and cardamom infuse for about 1 hour.
1b. While milk is infusing, line a baking pan with a piece of parchment paper and bake your sliced apples, sprinkled with a mixture of cardamom and brown sugar, at 375 or so until apples are softened.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. You will need a larger pan that your baking mold fits in to create a water bath for the brulee. Lay your baked apple slices into the mold in an even layer. Pour the cream into the mold over the apples. Place mold in larger pan and fill larger pan with at least 1 inch of water, taking care not to spill any water into the brulee. (you may wish to add water carefully into the larger pan AFTER placing it in the oven with the mold.) Bake at 300°F for about 1 hour or until firm on the edges and slightly wobbly in the center.

5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

Soften the agar-agar in 1 tbsp. or so of cold water for 15 minutes.

Bring all of the ingredients to a boil in a pan and simmer for up to fifteen minutes.
Let cool and check the texture as it cools. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

Once yule log (or cake etc) is frosted, place it in the freezer and allow to harden overnight.

How To Assemble your French Yule Log

Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different.
THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.
You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.

1) Line your mold or pan, whatever its shape, with plastic film.

2A) Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.
3A) Pipe one third of the Mousse component on the Dacquoise.
4A) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
5A) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
6A) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
7A) Pipe the last third of the Mousse component on top of the Praline Insert.
8A) Freeze for a few hours to set. Take out of the freezer.
9A) Pipe the Ganache Insert onto the frozen mousse leaving a slight eidge so that ganache doesn’t seep out when you set the Dacquoise on top.
10A) Close with the last strip of Dacquoise.
Freeze until the next day.

If you are doing the assembly UPSIDE DOWN with TWO pieces of Dacquoise the order is:
1) Dacquoise
2) Mousse
3) Creme Brulee Insert
4) Mousse
5) Praline/Crisp Insert
6) Mousse
7) Ganache Insert
8) Dacquoise

THE NEXT DAY…
Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
Cover the cake with the icing.
Let set. Return to the freezer.
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc…
Transfer to the refrigerator no longer than one half-hour before serving as it may start to melt quickly depending on the elements you chose.

Combine dry ingredients in a heavy duty Kitchenaid Mixer with the paddle or whisk, NOT bread hook, and add your wet ingredients slowly with mixer stirring slowly. You may wish to add more water to lighten dough, but don’t let it get too wet or you won’t be able to make balls of dough. Turn the beater in your kitchenaid up to high and let it beat the dough for five to seven minutes. it should get more elastic with time. If not, add more water and/or let it mix for longer.

Put a large cutting board on a counter, and cover it with wax paper. Spray the paper with nonstick cooking spray. Throw your dough onto the paper and work it into a nice, beautiful ball of dough.

Spray a metal or plastic dough scraper with nonstick cooking spray and then use it to cut the dough into FOUR equal pieces for large pizzas, OR six equal pieces for small to medium pieces.

You can sprinkle a little flour over each individual piece of dough and either spray your hand with nonstick cooking spray or cover it with a piece of cling wrap and pick up the dough, gently rounding each piece into a ball. Then wrap each one in a piece of cling wrap and place them in a large ziploc bag or tupperware to store in the refrigerator.

*Event NOTE: “You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.” You can leave them in overnight or longer. Or, many of us found that for the GF pizza it was fine to use the dough that very day.

Two hours before you want to bake the dough, put your large cutting board on the counter and cover it with a piece of aluminum foil (or wax paper). Spray it with nonstick cooking spray and dust with cornmeal. Toss the ball of dough onto the foil and cover it with the cling wrap that it was stored in. Gently press or roll out into the desired pizza shape using a mini rolling pin. If you like (and especially if you’ve made a small pizza) you can then move the foil and pizza to a safe location (using the cutting board to transport). Carefully slide the pizza covered foil onto the counter off of the cutting board. Cover the pizza crust lightly with wax or parchment paper. Then you can return the cutting board and repeat the process with another ball of dough.

Allow your pizza crust to rest for 2 hours.

At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (550° F. etc.)

Event NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

After the dough has rested for two hours, lightly top it with toppings of your choice. Put back in the oven and bake until toppings are done, rotating as needed. It will probably take 5-10 minutes, depending on how crispy you want the crust.

*Tips for moving the pizza once topped. Simply slide a pizza peel under the aluminum foil and pizza and carefully move it to the hot pizza stone. If the pizza peel isn’t big enough or you are worried about the dough breaking, you can use a larger flat thing like a cookie sheet to transport the dough and then slide the aluminum foil-pizza off onto the pizza stone.

Event note: If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

When the pizza is done, put it on a cutting board, let it rest a few minutes, and then slice and serve.

Combine soaked pine nuts, lemon juice, nutritional yeast and seasonings in blender with a small amount of water (1/8 to 1/4 cup, depending on desired texture. You can always add more water later, so be careful not to add too much early on!) Blend until you have a smooth and creamy sauce and then carefully use spatula to scrape into a small bowl.

Layer your gf pizza crust with Pine nut ricotta, tomato slices, and julienned basil. Drizzle with olive oil and sprinkle with salt.

Bake according to pizza crust directions.

For my vegan topping, I made a white garlic sauce and caramelized red onions.

How to make caramelized onions:
Heat cast iron or dutch oven pan to medium-low heat with a small drizzle of olive oil. (Amount of oil according to your taste and dietary wishes.) Add your onion rings to the pan and let cook down. You can move them to distribute them more evenly on the pan and to turn them over a few times, but in general it is best to leave them alone. Cook slowly for 20-25 minutes or until they are soft and yummy, trying not to char them. Season with salt and pepper to taste.
(Quantity enough for two medium pizzas)

How to make vegan white garlic sauce:
Heat nonstick pan or dutch oven pan to medium and melt your margarine in the pan. When it has melted but before it starts to brown, add your pressed garlic and let it start to turn light brown. Throw in your flour and thoroughly combine. Let the roux brown for a few minutes and then slowly start adding your milk, whisking it in as you add. Stop a few times to let the sauce thicken before adding more milk. Continue whisking to ensure a nice, smooth sauce. When sauce has reached desired thickness, remove from the burner and reserve.
(Quantity enough for ONE medium-large pizza)

When ready to assemble pizza, start by spreading the white garlic sauce evenly on the surface of your pizza. Top with spinach (optional), caramelized red onions, chopped pieces of artichoke heart, and pine nuts. Bake for recommended time above, remove from oven, let cool slightly and then serve. Yummy!