Vegetable Alfredo Pizza Recipe

Vegetable Alfredo Pizza (From The Diet Rebel's Cookbook)
Makes 1 large pizza / Prep time: 50 minutes / Bake time: 14 minutes

Sourdough Crust:
2 ½ cups freshly ground, non-sprouted spelt/kamut flour
¾ cup water, enough to make a stiff ball of dough
1½ teaspoons apple cider vinegar, whey, or fresh squeezed lemon juice
½ teaspoon sea salt
1 teaspoon baking soda
1 tablespoon olive oil
cornmeal for sprinkling on pizza pan

Sauce:
4 tablespoons butter, melted
4 ounces cream cheese
2 tablespoons milk
2 cloves garlic, minced
2 teaspoons parsley

Toppings:
1 14 ounce can artichoke hearts, drained and chopped
5-6 medium mushrooms, sliced
1/3 red onion, quartered and sliced thin
1 cup fresh spinach, washed and torn
1 medium zucchini, sliced thin like pepperoni
1-2 tomatoes, chopped
1 bell pepper, chopped (optional)
1 cup sliced olives
1½ -2 cups raw cheese

For the crust, stir together water and vinegar, whey, or lemon juice. Mix with flour in a glass bowl until it forms a very stiff ball of dough that just picks up all the flour. Cover bowl with a damp cloth and leave in a warm place for 12-24 hours. The dough should have bubbles and be about doubled in size after this time. Add remaining ingredients and kneed them into the dough for about 5 minutes. Roll onto an oiled surface, and transfer to pizza pan dusted with cornmeal, stretching the dough as you go to reach the edges of the pan. Bake for 8 minutes at 425 before adding toppings.

For the sauce, melt butter and cream cheese in a pan. Mix well. Add milk, garlic, and parsley, and stir with a fork. Spread onto pre-baked pizza crust, then top with prepared vegetables. Bake for 13 minutes at 425, remove from oven and sprinkle cheese over top. Stick back into the oven for a minute or two to allow cheese to melt.