Vegan Pizza Day is on Saturday, June 30th, and author Mark Sutton from HeartHealthyPizza.com has a recipe for a TEXAS STYLE heart-healthy pizza! Check out the recipe below, and scroll to the bottom to find out how to win a copy of his book!
A Guest Post by Mark Sutton
Mark Sutton is the editor of the Mad Cowboy Newsletter, author of “Heart Healthy Pizza,” avid organic farmer, multimedia consultant, and lives in South Central Pennsylvania. He can be reached at: firstname.lastname@example.org
Some 30+ years ago I went vegetarian while living in Dallas, Texas. Little did I know how difficult it would be at the time, let alone how controversial (lucky that I was on my 3rd style of Karate at the time to offset some of the ridicule from many “good ol’ boys”).
I lived in Dallas for 10 years, working as a consultant and at Texas Instruments (Lewisville and Richardson). When in Richardson, the favorite weekly Tuesday lunch routine with my co-workers was going to Carmine’s Pizza off Spring Valley Rd. We loved the place so much, we once borrowed one of their portable “travel ovens” to take a bunch of pizzas and a keg of beer to a party up North (chuckling all the way, knowing that we could stop anywhere and start one helluva party).
The quality of Carmine’s New York-style pizza certainly had an influence on me, but not as much (in terms of taste, construction, ingredients, and subsequent weight gain), as when Pizzeria Uno’s opened near the apartment I was renting in Carrollton. Woof.
Flash forward: a little over 10 years ago I went vegan while living in Maryland (a stone’s throw from Washington DC). Soon afterwards, I dedicated myself to learning how to make good pizza from scratch at home, but found the faux vegan cheeses available then (pre-Daiya) to be rather insipid. I decided to work on making my own “cheese-like” sauces and maybe do a pizza cookbook for vegans and vegetarians. Later, from interviewing Dr. Caldwell Esselstyn (who’d reversed heart disease through a no-added fat plant-based diet), I felt compelled to adjust my experiments to reflect his no-oil approach (most “cheeze” recipes and today’s faux vegan cheese are very high in fat and/or oil).
In early February a few months ago, after just over 5 years of research and experimentation, I self-published the 1st Vegan Pizza Cookbook: “Heart Healthy Pizza: Over 100 Plant-based Recipes for the Most Nutritious Pizza in the World.” Upon reflection, there’s no doubt that my time spent in Dallas influenced many of the recipes therein, and I thought it would be great sport to share a few of them in a guest post on the Dallas Vegan Blog.
A couple of general notes about making pizza (btw: each chapter of my cookbook has a complete “Tips and Techniques” section):
- The pizza crust recipe below was designed for a bread machine (my favorite way of making dough), but can easily be done by hand, should you choose to do so. There are many online explanations of how to properly kneed the dough and let it rise.
- When putting the filling ingredients on your pizza, I prefer to leave a little space between the ingredients and layers to allow for a good mingling of the “topping sauce” with all the ingredients.
- Pour the topping sauce over the prepared pizza (globs, lattice-patterns, be creative!). Bake pizza in 450 to 425 degree F. (depending upon your oven) for 15 to 20 minutes. Let cool a few minutes before cutting.
- Leftover topping sauce can be used the next day in pasta, on steamed veggies, as a dip or spread, or in quesadilas.
To learn more about “Heart Healthy Pizza” (read the Foreward by Howard Lyman, aka, “The Mad Cowboy,” the Introduction, the Recipes Index, and to purchase a copy) visit:
SOUTHWESTERN SPECIAL PIZZA (p. 99)
- Basic Pizza Dough (below, substituting 1 cup of flour with 1 cup semolina flour(optional))
- 1 cup raw spinach (chopped)
- sliced tomatoes
- 1 cup cooked pinto beans (rinsed and drained)
- chili powder
- 1 small onion (thinly sliced)
- fresh coriander (optional, chopped)
- 1/2 cup corn
- sliced black olives
- red Tabasco sauce (optional)
- Millet, Avocado, and Oregano Sauce (below) or Oats, Mustard, and Nutritional Yeast Sauce (below)
- ground black pepper or paprika
- Pre-heat oven to 425 or 450 degrees F. (depending upon your oven)
- Sprinkle spinach onto prepared and shaped dough.
- Arrange tomato slices on top of spinach.
- Sprinkle the pinto beans on top of the tomatoes.
- Sprinkle lightly with chili powder.
- Layer the onions.
- Sprinkle on the coriander.
- Sprinkle the corn onto the pizza.
- Arrange olives on top.
- Put drops of Tabasco sauce on (to taste).
- Pour on the topping sauce.
- Sprinkle with ground pepper or paprika.
- Bake pizza for 15 to 20 minutes.
- Sprinkle corn with thinly sliced or diced jalapeno peppers
- For a spicy southwestern “kick” add in 1/2 to 1 T. cayenne pepper when the pizza dough is being kneaded.
BASIC PIZZA DOUGH (p. 14)
- 3/4 cup warm water
- 1 t. sugar (or sweetener of choice)
- 1 T. oil (optional)
- 1/2 t. salt (optional)
- 2 1/4 cups all-purpose or bread flour
- 2 to 2 1/4 t. yeast (1 packet)
- Put in warm water 1st, optional oil, sweetener, flours (pre-stirred with optional salt), and yeast.
- Select “Pizza” or “Dough” setting on the bread machine and press “Start.”
- Shape risen dough to desired size/shape.
- Substitute 1 cup of the flour above with 1 cup of cornmeal, soy flour, or semolina flour. The addition of semolina flour makes for a slightly nuttier taste and lighter texture.
- The dough can be used after the first rise, although 2nd rise is preferred.
- Granulated sugar, agave nectar, molasses, rice syrup, barley syrup, or maple syrup can also be used as sweeteners.
- This is for 2 thin 12″ crusts, 1 large thin (if rectangular, 10″ x 24″), or 1 thicker 12″ crust. About 2 lbs. of dough and 8 servings.
MILLET, AVOCADO, AND OREGANO SAUCE (p. 51)
- 1 cup cooked millet
- 1/4 cup avocado (peeled, chopped)
- 1 T. lemon juice
- 2 T. corn starch
- 1 T. wet mustard (optional)
- 1 t. ground oregano
- 1 cup water
- Blend all ingredients in a blender or food processor, adding water slowly between pulses. Blend until the sauce is a thick and smooth pancake-like batter. Processing may take longer than normal depending upon the firmness of the cooked millet.
- Makes enough sauce for two 12″ to 14″ pizzas (around 2 1/4 cups).
OATS, MUSTARD, AND NUTRITIONAL YEAST SAUCE (p. 57)
- 1 cup rolled oats
- 1 T. nutritional yeast
- 1/2 t. garlic powder (optional)
- 1/2 t. onion powder (optional)
- 1/2 t. paprika (optional)
- 1 T. wet mustard
- 1 t. lemon juice
- 2 T. corn starch
- 3/4 cup water
- Add all ingredients to blender or food processor reserving the water. Pulse the mixture a few times, and gradually increase processing speed while slowly adding small amounts of the water. Blend until it’s a smooth and thick pancake-like batter.
- Makes around 1 cup of sauce.
All recipes and photographs are ©2012 by Mark Sutton.
We’re giving away a copy of Mark’s book, “Heart Healthy Pizza: Over 100 Plant-based Recipes for the Most Nutritious Pizza in the World,” to one lucky winner!
There are four different ways to win. Do just one, or do them all – you’ll have one chance to win the random drawing for each entry. Deadline for entry is Tuesday June 26 2012 at 12:00pm CST. Offer good in the continental United States only.
- Comment below telling us your favorite pizza toppings.
- “Like” Dallas Vegan Roundup on Facebook and comment below confirming you’ve done so.
- Follow DallasVegan on Twitter and comment below confirming you’ve done so (include your Twitter name!).
- Subscribe to the Dallas Vegan mailing list (at the top of the right-hand of the navigation bar) and comment below confirming you’ve done so (or already are a subscriber).