INGREDIENTS
1/2 cup
warm water
1/4 cup
white grape juice
1 tbsp
yeast
1 cup
bread flour
1 cup
whole wheat pastry flour
2 tbsp
vegan mozzarella cheese (I used Trader Joe’s mozzarella style shreds)
1 tbsp
extra light olive oil
1 tbsp
lemon juice
1/2 tsp
Himalayan/sea salt
1
sprig fresh oregano
1
sprig fresh rosemary
3
sprigs fresh thyme
5 cloves
garlic
Zest of ½ lemon
Zest of ½ lemon
1 tsp
garlic powder
2 tbsp
vegan mozzarella cheese (I used Trader Joe’s mozzarella style shreds)
1
small handful fresh herbs (thyme, rosemary, oregano)
1 tbsp
extra light olive oil
4 cloves
garlic
1
few sprinkles Himalayan/sea salt
1 tsp
white sesame seeds