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No Cheese
Pizza
from: allen schubert
Eat More, Weigh Less :
Dr. Dean Ornish's Life Choice Program for Losing Weight Safely
While Eating Abundantly
Buy direct from:
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(USA) |
This recipe is adapted from Dean Ornish's "Eat More, Weigh Less"
(HarperCollins, $22.50).
Chef Jean-Marc Fullsack, who works with Ornish at the Preventive
Medicine Re Institute in California, created this nearly fat-free
pizza.
The secret here is roasting the onion and eggplant.
Instead of making my own crust, I used a Boboli and topped it
with Fullsack's topping.
You can add whatever you like.
My kids helped me slather on the roasted eggplant and onion.
They thought a pizza without cheese was pretty strange, but they
both loved it.
- 1 onion, roasted and sliced
- 1 cup canned or fresh tomato puree
- 1 teaspoon dried thyme
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 commercially prepared pizza crust
- 1 eggplant, oven roasted
- 1 zucchini, sliced 1/4 inch thick and blanched
- 1 yellow squash, sliced 1/4 inch thick and blanched
- 2 plum tomatoes, sliced 1/4 inch thick
- 1 teaspoon chopped fresh basil
Preheat the oven to 450 degrees. In a large bowl, combine the onions,
tomato puree, thyme, basil, parsley, oregano, garlic, pepper, salt,
and sugar and stir to combine.
Spread the mixture over the crust.
* Chop the flesh of the roasted eggplant and spread over the
sauce.
Layer the zucchini, yellow squash, plum tomatoes and basil over
the eggplant.
* Bake the pizza for 20 to 25 minutes or until the crust is
golden brown.
Per serving: 111 calories, 4 g protein, 26 g carbohydrates,
1 g fat, 0 mg cholesterol, 527 mg sodium. Calories from fat: 6
percent.
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