Tried a cheese-less pizza for the first time last Friday. It was delicious!!!! Crammed packed with veg, olives, garlic YUM! I used Jamie Oliver’s pizza dough recipe. For the flour make up a kilogram by combining 350g Bacheldre Watermill’s Oak Smoked Flour, 400g Strong Bread flour, 100g fine semolina and 150g “00″ Pasta flour. My sauce of choice has a concentrated tomato puree base. It has kind of evolved from the original and is more ad-hoc than anything. Basically a toothpaste tube of puree (or 2 small cans), 1 tbsp sugar (to taste), a dash of olive oil, dash of lemon (to taste), dash of salt, and a generous dash each of dried oregano, basil, thyme and garlic powder. Then add water to get a concentrated but spreadable consistency. voila! I assemble mine on a preheated pizza stone and bake at full whack for 6 mins. 
I also got myself organized enough to order the ingredients needed to re-awaken my Bokashi bins. I bought 600g to keep me going until I make my own using store bought bran and Effective Micro-organisms. Instructions I pinched from the blog Turning2Green. Bokashi fermentation should take 2 weeks and leave me with rich , ready-to-go manure making use of ALL my kitchen scraps (except bones). Once I get a new jug for my Vitamix, I will blend up some lovely pulpy fertilizer to add right to my veg. beds, I can’t wait!
Tags: Bokashi, composting, cooking, fertilizer, pizza, vitamix