Proof the yeast in warm water with honey or sugar for 8-10 minutes until foamy.

Add all-purpose flour, whole wheat pastry flour, sunflower oil, and kosher salt to the yeast mixture.

Knead the dough well for 2-5 minutes, adding flour if needed to achieve elasticity.

Grease a pizza pan or pie pan with cooking spray.

Roll the dough out onto the prepared pan, curling up the edges and flattening the middle.

Poke holes in the dough with a fork.

Bake the dough at 400F for 5 minutes.

While the dough bakes, blend cottage cheese, vanilla extract, cinnamon, ground ginger, ground cardamom, and raw milled sugar in a blender/food processor until smooth.

Chop the dried apricots into pieces.

Grate the semisweet chocolate into fine shavings.

Remove the pizza pan from the oven.

Spread the cheese mixture evenly over the baked pizza dough.

Arrange the chopped apricots evenly on top of the cheese mixture.

Bake at 350F for 20-25 minutes until the cheese mixture has thickened.

Move the pizza to a wire cooling rack and refrigerate for at least 30-45 minutes.

After cooling, add the chocolate shavings and blanched slivered almonds on top.

Cut into 8 standard slices or smaller pieces to serve.