Ingredients: Crust: 1/2 cup water 1.5 teaspoons active yeast 2 teaspoons raw sugar 1/4 cup coarsely ground white Sesame seeds 1/2 cup Barley flour 1/2 cup bread flour 1/3 teaspoon salt 1 teaspoon dried basil 2 teaspoons extra virgin olive oil (evoo) 2-3 Tablespoons bread flour for dusting. Sun-dried Tomato Marinara sauce: 1 Tablespoon evoo 1/4 cup chopped onion 1 bay leaf 2 ripe large tomatoes 3-4 garlic cloves 2 Tablespoons sun-dried tomato 1/2 teaspoon dried herbs(I used basil and parsley) 1/3 teaspoon salt Mozzarella: 1 cup good quality full fat coconut milk (canned) 2 teaspoons agar powder (china grass) 1/3 teaspoon salt a generous pinch of kala namak/black salt 3/4 teaspoon apple cider vinegar (or coconut vinegar) 1/4 teaspoon lemon juice 3/4 Tablespoon Tapioca starch/flour 1 teaspoon cornstarch (or potato starch) Method: Mozzarella: Keep all the ingredients measured and ready. Heat the coconut milk on low-medium heat until warm-hot. Add the agar powder and whisk continuously till it dissolves completely. 2-3 minutes. Reduce heat to low, add the vinegar, salts, lemon juice and keep whisking for a minute. Add the starches and keep whisking for a few seconds until well combined. Remove from heat and pour in well oiled container. (You can add herbs, nutritional yeast and seasonings at this point. mix and let set) I oiled the containers with extra virgin olive oil. Let set in the refrigerator for atleast an hour. Sun-dried tomato Marinara sauce: In a pan, add oil and heat on low-medium. Add onions, dried herbs and bay leaf. Cook for 5-6 minutes until translucent. Blend tomatoes, garlic and sundried tomatoes into a puree. Add the tomato puree to the onions. Add salt, herbs and cook on low-medium heat until the sauce thickens. 10-15 minutes Crust: In a bowl, add warm water, yeast and sugar. Mix well and let sit for 10 minutes until frothy. Add the flours, salt, evoo, herbs and mix well for 2 minutes. Cover the bowl with a damp towel. Let the dough sit/rise for 1.5 hours or until doubled. Add 2 Tablespoons of flour, gather it and knead into a smooth dough for 2-3 minutes. Divide the dough and shape into shapes of choice. Ghosts. squares, pumpkins. Top with Sundried Tomato marinara, Kalamata olives and cheese strips and cheese ghosts. I used olive slices and small olive pieces to make the eyes. Bake in preheated 400 degrees F oven for 12-13 minutes. Broil on Lo for half a minute to melt the cheese. Remove from oven, let cool for a minute and serve. This Mozarella does melt and get slightly stringy!