If you squint your eyes real hard, it looks like a salad!  (Still a pizza though.)  Named after our ninth favorite Steve Guttenberg film, a creamy almond bechamel makes this ‘za taste like alfredo you can eat with your hands.

Here is our go-to recipe for a pizza dough.

Almond Parmesan

• 1 cup raw almonds
• 2 teaspoons salt
• 1 tablespoon nutritional yeast
• 1 tablespoon garlic powder
• 1 teaspoon onion powder

1.  Combine all ingredients in a food processor and blend until the texture of coarse sand (yummmm).  Season to taste.

Bechamel

• 2 heads roasted garlic
• 1/4 cup almond parmesan
• 3 tablespoons olive oil
• 2 shallots (finely minced)
• 3 tablespoons flour
• 3 cups almond milk
• pinch of nutmeg
• pinch of cayenne
• salt and pepper to taste

1. If you are roasting your own garlic (recommended): Preheat oven to 400 degrees.  Peel 2 heads of garlic and place on a sheet of foil.  Coat garlic with olive oil and a bit of salt and pepper. Wrap the garlic heads inside the foil, leaving a chimney of foil at the top of the mound to let air escape.  Roast for 40 minutes or until soft/beginning to brown.  Set aside to cool.  Once cooled, add garlic to a food processor and blend until a smooth puree.
2. In a sauce pan heat 3 tablespoons olive oil over medium heat.  Add shallots and cook for 3 minutes.
3. Add flour and whisk constantly for 3 -4 minutes.  Mixture should look like wet sand (yummmm) and stay light in color.
4. Whisk in almond milk and continue stirring constantly.  Bring to a simmer.  When sauce starts to thicken, reduce heat to low and continue to stir often.  Cook for about 10 minutes until sauce has thickened.  Remove from heat.
5. Add garlic, parmesan, nutmeg, cayenne, and S+P.  Season to taste.

Seared Asparagus

• 1 bunch asparagus (washed, woodsy ends snapped off)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• olive oil

1. Coat asparagus with olive oil and spice blend.
2. Add asparagus to dry skillet over medium heat in a single stack layer.  Cook for 3-4 minutes until the stalks begin to char.

Pizza Assembly

1. Preheat oven to 450 degrees.
2. Spread a generous amount of bechamel evenly on uncooked pizza dough.
3. Top with a bundle of seared asparagus and half a bunch of scallions finely chopped.
4. In a large bowl, massage a bundle of de-stemmed kale strips with olive oil and salt.  Add an even layer to pizza along with a handful of fresh spinach.
5. Sprinkle liberally with almond parmesan.
6. Bake for 15-17 minutes.
7. After pizza has been allowed to cool for 2-3 minutes, slice and sprinkle with almond parmesan, a bit of parsley, and fresh cracked pepper to taste.