Italian vegetarian cuisine - Mock Mozzarella

• 1/2 cup nutritional yeast flakes
• 1/4 cup cornstarch
• 2 tablespoons flour (I use whole wheat, it adds a nicer flavor)
• 1 teas salt (yes, use the whole amount, it needs it)
• 1/2 teas. garlic powder
• 2 cups water
• 1 teas mustard (yellow mustard like Frenches, I wouldn't use anything spicy)
• 1/2 cup vegetable oil (I use about 1/3 less & it comes out great but try the whole amount on your first try)

Mix the dry ingredients in a saucepan.
Whisk in 1 cup of water & cook over medium heat, whisking constantly until it thickens & bubbles (it goes really quick, so don't walk away).

Remove from heat & whip in 1/2 cup oil & mustard (I use my Braun hand mixer for this, it works much better & faster & makes a smoother cheese).

Put back on the heat & slowly add the remaining water.
Cook until thickened & bubbly (it will have the consistency of nacho cheese sauce, which btw this is great for).

Spoon onto the pizza & top with your pizza toppings & broil until golden.

This is slightly more than you need for 1 pizza, cave the rest for grilled cheese sandwiches or as a dip for veggies or for nachos.
It will solidify as it cools & thin out when heated.