In a large bowl, combine 2 cups (or 250 g) einkorn flour, olive oil, sea salt, yeast and kefir with a wooden spoon or dough whisk.

Stir in warm water, then use dough whisk or your hands to knead dough together into a ball, adding more flour (up to 1/2 cup) or warm water (up to 1/4 cup) as needed.

Drizzle oil in bowl, then place dough in bowl, turning once to coat. Cover bowl with plastic wrap and let rise in a warm place for 1 hour (dough will not double, but it will get slightly puffy).

Meanwhile, heat oven to 400 degrees F. In a large bowl, toss sliced potatoes with olive oil, salt and pepper. Spread in a single layer on a baking sheet.

Peel away as much of the outer skins from the garlic bulb as you can, keeping the bulb intact. Slice off the top 1/4-inch to expose the cloves. Place bulb on a small piece of foil; drizzle very lightly with olive oil and sprinkle with a pinch of salt and pepper. Cover completely with foil; place bulb, cut-side up, on baking sheet with potatoes.

Cook potatoes and garlic 30 to 40 minutes until potatoes are just crisp and garlic is roasted.

When dough is ready, heat oven to 475 degrees F. Line a baking sheet with parchment paper; lightly sprinkle with flour. Press and stretch dough on prepared baking sheet until really thin (you can divide the dough into 2 pizzas, too, if you want). Brush top of dough with olive oil, then top with roasted garlic, sliced mozzarella, roasted potatoes, sliced onion, fresh rosemary leaves and a generous sprinkling of Parmigiano Reggiano (or whatever toppings you desire).

Bake pizzas 12 to 15 minutes until crust is golden brown on the edges and cheese is melted and bubbly. Cool 5 minutes before slicing.