(Almost) No Fat: Pizza

[Guest guest]

Someone was looking for a pizza sauce. There is one in this recipe.

 

I posted the Sesame Meal recipes that is referred to here, a few days

ago. I'll post the recipe for Soy Cheesy Gomasio. kathleen

 

* Exported from MasterCook *

 

Pizza

 

Recipe By : The (Almost) No Fat Cookbook, by Grogan, page 118

Serving Size : 16 Preparation Time :0:00

Categories : *No Fat Cookbook Pizza

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup warm water

1 teaspoon baking yeast

3 cups flour -- up to 4 cups

(can be 1/2 unbleached white

and 1/2 whole wheat)

1/2 teaspoon salt

***SAUCE***

1/2 cup onion -- chopped

2 cloves garlic -- minced, up to 3

3 cups fresh or canned tomatoes -- chopped

6 ounces canned tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon sweetener of your choice

salt and pepper -- to taste

***PIZZA TOPPINGS***

any color of bell pepper -- sliced

and steam-fried or raw

raw or steam-fried onion -- sliced

fresh or steam-fried mushrooms -- sliced

dried tomatoes -- soaked and sliced

eggplant -- roasted and sliced

artichoke hearts

fresh basil or other fresh herbs -- chopped

garlic -- chopped

Sesame Meal

Soy Cheesy Comasio

(see separate recipes)

 

Makes two 14 " round or 10 " x 15 " rectangular pizzas (16 pieces)

 

Don't think of pizza as a fatty junk food. Made with a fat-free, French or

Italian-style bread crust (the way it should be), a fat-free tomato sauce,

and any number of toppings (as bland or spicy as you like them), you can

indulge to your heart's content. As for the question of cheese, be assured

that not all authentic Italian pizzas contain cheese, and even when they

do, Italians use less cheese than we are used to. If you like, drizzle the

filled pizza with a thin stream of Tangy Cream Sauce (see separate

recipe). Depending on your dietary preferences, you can use a little

grated soy Parmesan substitute. This pizza is so delicious, however, you

may find you enjoy it without any cheese at all. We generally do not use

meat substitutes on pizza either, but if you prefer to, there are

vegetarian pepperoni and sausage products on the market.

 

To make the pizza dough, dissolve baking yeast in warm water and let stand

for 10 minutes. Add flour and salt.

 

Stir well and add about 1 cup more flour, as necessary, to make a kneadable

dough. Knead on a floured surface for 5 minutes, then place in a lightly

greased, medium bowl. Cover and let rise in a warm place for about 1 1/2

to 2 hours, or until doubled. You can easily make this dough in a food

processor by adding the yeast and water to the flour and salt through the

feed tube while the processor is running. Add enough flour so a ball of

dough is formed on the blade; process for 30 seconds more.

 

For the pizza sauce, you can use your own favorite sauce, a commercial,

fat-free brand, or make this recipe. In a large, heavy, lightly oiled or

non-stick skillet, steam-fry onion, garlic until softened. Add tomatoes,

tomato paste, dried oregano and dried basil. Simmer and stir until the

sauce is the consistency you desire, adding a bit of water if

necessary. Add sweetener of your choice and salt and pepper.

 

When the dough has risen, punch it down and divide it in half. On a

floured surface, roll each half out to fit a 14-inch round pizza pan or a

10 " x 15 " rectangular cookie sheet (dark pans make the best crusts). Fit

the dough into the pans, and make a rim around the edge of each.

 

Preheat the oven to 450F. Spread the sauce over the dough. Add any of the

following pizza toppings.

 

Bake immediately for about 15 minutes, or until the bottom of the crust is

golden and crispy. Cut each pizza into 8 slices. This can be reheated the

next day (it freezes well too), and it's even good cold in a bag lunch.

 

Per piece: Calories: 114, Protein: 4 gm., Carbohydrates: 22 gm., Fat: 1 gm.

 

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