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From: Bryanna (NewVeggies.vegsource.com)
Subject:         Re: PIZZA! Sorry to be so late in responding!
Date: August 11, 2011 at 6:07 pm PST

In Reply to: PIZZA! posted by Benjamin on August 6, 2011 at 5:06 pm:

I don't do salt-free but these recipes from my
book"20 Minutes to dinner" are meat-and-dairy-free,
and no added oil:


BRYANNA'S FOOD PROCESSOR QUICK PIZZA (OR FOCACCIA)
DOUGH
makes one 14" pizza or 2 8" "pizzette"
You can have homemade pizza on the table in
25 minutes if you have a food processor.

1 and 1/3 c. unbleached white flour
2/3 c. wholewheat flour (or more unbleached white)
2 T. soymilk or other nondairy "milk" powder
1 T. fast-rising or instant yeast
1 tsp. salt
1/2 tsp. sugar or Sucanat (or 1 tsp. granulated
alternative)
3/4-1 c. hot water

Preheat the oven to 500F.

Combine the flours, "milk" powder, yeast, salt and
sugar in the food processor. With the motor
running, add 3/4 c. hot water. The dough should
form a ball on the top of the blade. if it does
not, add the remaining water, 1 T. at a time, until
it does. Process for 1 minute. Remove the dough to
a floured surface, knead briefly, cover and let rest
10 minutes.

While the dough rests, prepare your toppings (see
below).

Roll out the dough to fit a lightly-oiled or
nonstick 14" pizza pan, leaving a "rim". Add your
toppings and bake 10-12 minutes (6-8 minutes for
pizzette).

The Sauce: For fast pizza, your best bet is a good-
quality commercial pizza or marinara (tomato) sauce.
You can even buy excellent organic brands in natural
foods stores. I like a chunky sauce, but, if you
prefer a smooth one, a can of Italian-style tomato
sauce will do the trick. Experiment with mushroom
or vegetable and tomato sauces, too.

Instead of a sauce, you can use canned crushed or
pureed tomatoes, or drained canned diced tomatoes,
or sliced fresh plum tomatoes. Just sprinkle them
with salt and pepper, fresh or dried herbs, and
crushed or minced garlic.

Whaever you use for a sauce, don't spread it too
thickly.

The Toppings: your choice of-- raw sliced or steam-
fried onions; raw or roasted sliced bell peppers;
grilled or roasted eggplant, zucchini, portobello or
crimini mushrooms; artichoke hearts; raw or steam-
fried, or soaked sliced mushrooms; chopped raw or
roasted garlic; chile flakes; raw chopped arugula;
chopped raw or squeezed frozen or cooked spinach or
other greens; fresh herbs; vegetarian "pepperoni",
"Italian sausage", "sausage", or "burger",or "ham";
soy bacon bits or chips; leftover Ratatouille;
steamed or roasted asparagus; strips of smoked tofu,
or commercial marinated tofu or tempeh; strips of
seitan; anything else that sounds good.

For your "cheese":


BRYANNA'S MELTY PIZZA CHEEZE makes @1 1/4 c.

This easy recipe is tastier than many commercial
vegan cheese substitute, and much cheaper. It makes
great grilled cheeze sandwiches and quesadillas.
(1/4 c. contains @ 58 calories and 2.6 g fat, with
oil.)

1 c. water
1/4 c. nutritional yeast flakes
2 T. cornstarch
1 T. white flour
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. garlic granules
2 T. water
OPTIONAL: 1 T. canola oil

Place the water, yeast, cornstarch, flour,
lemon juice, salt, garlic granules, and optional
calcium in blender and blend until smooth. Pour the
mixture into a small saucepan or medium microwave-
proof bowl or beaker. Stir over medium heat until
it starts to thicken, then let bubble 30 seconds and
whisk vigorously, OR microwave on HI 2 minutes,
whisk, then microwave at 50% power (MED) dor 2
minutes, and whisk again.

Whisk in the water and optional oil (this adds
richness and helps it melt better, and still comes
out to only 2.6 g fat per 1/4 c.).

Drizzle immediately over pizza or other food and
broil or bake until a skin forms on top; or
refrigerate in a small rigid plastic covered
container (round, square, rectanglular, or wedge-
shaped in a storage container meant for a piece of
pie) for up to a week. It will get quite firm upon
chilling, but will still be spreadable. You can
spread the firm cheeze on bread or quesadillas for
grilling, or heat it to spread more thinly on
casseroles, etc..

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