Get more flavor out of your veggies by roasting them. Roasted veggies make a healthy and delicious topping for homemade pizza. To keep it completely vegetarian, make your own walnut and nutritional yeast "cheese" to sprinkle on top.
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2 cup Broccoli florets
1 Large red bell pepper (sliced 1 inch thick)
1 Large portobello mushroom (cut into ½-inch slices)
1 tsp Garlic powder
1 tbsp Balsamic vinegar
1 tsp Mrs. Dash seasoning or Spike no-salt seasoning
5 oz Baby spinach
2 100% whole grain tortillas or pita bread
1/2 cup No-salt (added or low-sodium pasta sauce)
1-2 oz Non-dairy mozzarella cheese or nutritarian Parmesan ( see note )
1 Large red bell pepper (sliced 1 inch thick)
1 Large portobello mushroom (cut into ½-inch slices)
1 tsp Garlic powder
1 tbsp Balsamic vinegar
1 tsp Mrs. Dash seasoning or Spike no-salt seasoning
5 oz Baby spinach
2 100% whole grain tortillas or pita bread
1/2 cup No-salt (added or low-sodium pasta sauce)
1-2 oz Non-dairy mozzarella cheese or nutritarian Parmesan ( see note )
Preheat the oven to 350˚F.
Toss broccoli, bell peppers and mushrooms with garlic powder, balsamic vinegar and seasoning.
Roast seasoned vegetables on a cookie sheet for 30 minutes, turning occasionally and mounding to keep them from drying out.
Steam spinach until just wilted.
Bake tortilla or pita directly on an oven rack for 5 to 7 minutes or just until crisp.
Spread a thin layer of pasta sauce on a tortilla or on top of the pita bread and distribute roasted vegetables and spinach. Sprinkle with Nutritarian Parmesan or non-dairy mozzarella.
Bake for an additional 3 to 5 minutes or until toppings are warm and cheese is melted, checking occasionally to avoid browning the vegetables.
Note: To make Nutritarian Parmesan, place 1/4 cup walnuts and 1/4 cup nutritional yeast in food processor and pulse until it resembles the texture of grated Parmesan cheese.
Recipes from The End of Heart Disease by Joel Fuhrman, MD. Copyright 2016.
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