| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 2 |
sm |
Cloves roasted garlic |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Tahini (the larger amount makes it cheesier) (up to 2) |
| 1/4 |
c |
Nutritional yeast |
| 3 |
tb |
Quick-cooking rolled oats |
| 1 |
tb |
Arrowroot (or cornstarch) |
| 1/8 |
ts |
Dry mustard |
| 1 1/2 |
ts |
Onion powder |
| 1/2 |
ts |
Salt; or salt-free seasoning |
|
|
Nutritonal yeast |
|
|
Few toasted and pulverized almonds (optional) |
INSTRUCTIONS
Pizza cravings are the worst, for me, since turning vegan. This recipes
gets a nice, gooey, cheesey topping going for a healthy pizza. I'm not
posting complete pizza recipes because there are plenty out there. This is
a thick sauce, like melted mozzarella, rather than a grated product that
melts under the broiler. It's very low fat when you calculate the
nutritional content of your whole pizza (providing you've chosen a healthy,
low fat crust, sauce and filling). ~Jacqueline
Place all ingredients in a food processor or blender, and process until
completely smooth. Pour into a small saucepan and cook over medium heat,
stirring constantly, until smooth and thick. Pour or spoon over assembled
pizza, sprinkle with nutritional yeast (and optional almonds, if desired),
and heat in the oven according to your pizza recipe instructions. Cook the
sauce until you reach the consistency you want - it will thicken right up
to a spread if you let it. If you're going to have it sit while you
assemble the pizza, stop cooking when it's a little on the thin side and
cover the pot. It thickens as it cools.
Optional additions: 1/2 T mellow (white/light) miso For a smoked
mozzarella, add 1/8 t liquid hickory smoke
Posted to fatfree digest V97 #192 by Jacqueline <still@bconnex.net> on Aug
27, 1997
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