Hi - This is the sauce from the EFI recipe for Linguine with Creamy Wild Mushroom, Spinach, and Sherry Sauce. I would bet if you just adapt it by adding extra soy milk so it's thin enough to spread it would be delicious on pizza. You can sprinkle some vegan soy Parmesan on top (Whole Foods in the U District carries it, in the fridge soy cheese section, in a shaker jar, purple label). You could add some sauteed wild mushrooms and some finely shredded fresh or dried herbs...I am making myself hungry!
2 Tablespoons olive oil 6 Tablespoons white flour 2 2/3 Cups unsweetened soy/rice milk 2 Teaspoons whole grain mustard 2 Teaspoons dried marjoram 1 Cup cream sherry (adjust to taste) salt and pepper to taste
Heat oil in a large deep skillet and sift the flour into the pan, then gradually add the milk, whisking or stirring constantly until thickened and boiling. Lower heat and simmer, and add mustard, marjoram, and sherry. Cook over low heat until flavors meld. Add more soy milk if it looks too thick. Add salt and pepper to taste.
If you wanted to make this totally fat free, use a non stick skillet and spray well with cooking oil before heating and adding flour. Most (if not all) of the alcohol in the sherry will evaporate as the sauce cooks.