Serves: 2

½ cup warm water
¼ cup white grape juice
1 tablespoon yeast
1 cup bread flour
1 cup whole wheat pastry flour
1 tablespoon malted barley flour
1 tablespoon extra light olive oil
1 tablespoon vegan mozzarella cheese (I used Trader Joe's mozzarella style shreds)
1 teaspoon fennel seeds
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon Himalayan/sea salt
A few sprinkles ground pepper
4 cloves garlic

Topping:
⅓ cup chopped yellow onion
4 cloves garlic
1 teaspoon fennel seeds
1 tablespoon extra light olive oil
⅛ teaspoon Himalayan/sea salt
1 small Roma tomato
2 tablespoons tvp-textured vegetable protein (combined with 1 tablespoon warm vegetable broth, ½ teaspoon smoked paprika, ½ teaspoon garlic powder & a small pinch of Himalayan/sea salt)
2 tablespoons vegan mozzarella cheese (I used Trader Joe's mozzarella style shreds)
A small sprinkle red pepper flakes
A few sprinkles ground pepper
A few sprinkles fennel seeds
A few sprinkles Himalayan/sea salt
1 teaspoon white sesame seeds