tuluum's Diaryland Diary ----------------------------------------------------------------------------------------- Deep Dish Vegan Pizza! Currently Reading: We Are Witnesses: The Diaries of 5 Teenagers Who Died In The Holocaust (Secret Santa gift from sera1231) Currently Listening To: Don't Stop Til You Get Enough - Michael Jackson At long last, here it is!! If anyone ever wants recipes for anything I mention making just leave guestbook signage *kisses* Crust 1 pkg active dry yeast 1 cup lukewarm water 1 tsp. salt 1/2 tsp sweetener of your choice 3-4 Cups Whole Wheat Flour Lightly oil one 14-inch deep-dish pizza pan or two 9-inch layer-cake pans and set aside In a large bowl soften the yeast in the water for 5 minutes. Stir in the sweetener and salt. Gradually stir in the flour, beating vigourously until no more can be incorporated. Turn out onto a well-floured board and knead for 5-10 minutes adding additional flour as necessary. Form into a ball and place in an oiled bowl, turning the dough to coat. Drape the bowl with a damp cloth, and let the dough rise in a warm place for 45 minutes to 1 hour, until doubled. When the dough is finished rising, punch down and knead lightly in the bowl. Turn the dough out onto a floured board. Roll into an 18 inch circle (to fit a 14-inch deep dish piza pan) or divide the dough in hald, and roll each half into a 12-inch circle (for two 9-inch pans). Place the dough into the pan and roll the edge over to form a finished rim. Fifteen minutes before baking, place a rack in the center of the oven, and preheat the oven to 425 F. Prick the dough in several places with a fork and bake until very lightly browned, about 5-10 minutes to set the gluten. Let cool for 5 minutes before adding the sauce and remaining tops and returning to the oven for baking Spicy Vegetable Sauce 2 (16 oz.) cans or 1 (32oz.) can unsalted plum tomatoes, DRAINED 1 (6oz.) can unsalted tomato paste 1 T dried basil leaves 2 tsp. dried oregano 1 tsp sweetener of your choice 1 tsp. crushed red pepper flakes 1 tsp. salt 2T water + 1T balsamic vinegar 1 small onion, chopped 1 large clove garlic, pressed 12 large mushrooms, thinly sliced 2 medium carrots, grated 1 medium zucchini julienned 1/2 cup black olives, sliced Place the tomatoes, tomato paste, basil, oregano, sweetener, peppers and salt in a blender, and process or pulse very briefly, just until well combined but the tomatoes are still a bit chunky. Set aside. Heat the water and vinegar in a large skillet. Cook the onion and garlic until slightly softened, about 5 minutes. Add the mushrooms and cook over medium-high, stirring often, until almost all of the moisture has evaporated (about 15 minutes) Add the carrots and zucchini, and cook until just softened, about 5 minutes longer. Stir in the sauce from the blender and the olives and heat over medium-low until just warmed through, stirring often. Set aside. Herb Topping 1 1/2 tsp. dried oregano 1 1/2 tsp. dried basil leaves 1/2 tsp. garlic granules 1/4 tsp. black pepper Stir together in a small bowl and set aside. Mostarella Cheeze Sauce or Soy Mozarella 1 C water 2 T fresh lemon juice 2 T tahini 1/4 cup nutritional yeast flakes/powder 3 T quick cooking rolled oats 1 T arrowroot or cornstarch 1/8 tsp mustard powder 1 1/2 tsp onion granules 1/2 tsp salt Place all the ingredients in a blender, and process until the oats are finely ground and the sauce is completely smooth. Pour into a small saucepan and cook over medium heat until very thick and smooth, stirring constantly. Cover and set aside. Parmanzo or Soy Parmesan 1 1/2 tsp ground almonds 1 1/2 tsp nutritional yeast flakes/powder Combine and set aside To Assemble Spread the vegetable sauce over the cooled crust leaving a 1/2 inch rim of crust exposed. Sprinkle on the herb topping. Spread the Mostarella sauce over the sauce and herb topping, distributing as evenly as possible, then sprinkle the top with Parmanzo. Bake for 25-30 minutes at 425 F or until the bottom of the crust is a deep golden brown. Let rest for 10-15 minutes before slicing
Per Serving: Calories 324, Protein 14gm, Carbohydrates 56gm, Fat 5gm **************************************************************************** CLIX FOR NUTRITIOUS GLUTTONY!! Vote for my journal!!
Current Clix Ranking: 57 | Previous Clix Ranking: 41 6:35 p.m. - Saturday, Nov. 02, 2002 ----------------------------------------------------------------------------------------- |
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