Category Archives: Pizza

No Oil Caesar Dressing

Yes, even in this freezing cold weather, I still eat salad. It’s a protocol in the Dr. Fuhrman book. Dr. Fuhrman says that you should have one large salad a day. With some of his heart patients and diabetic patients, he even has them have salad with each meal. That’s a bit much for me. I like salad, but not that much. Without going into too much detail, let’s just say that raw salad works for me. I really like the Fuhrman dijon date dressing, but it is a very rich dressing. If you have salad every day, sometimes you just need to have something that’s not so rich. I really like this dressing. It’s lighter than most nut-based dressings, and has a very Caesar-ey taste to it. It will thicken as it sits in the fridge, so it does become quite dip-like and sticks very well to veggies. I also use it as a spread on a sandwich with a broiled portobello mushroom and sauteed onions. It’s a great overall dressing. I hope you enjoy it! Here’s the recipe:
No Oil Dairy Free Caesar Dressing
½ Cup Raw Cashews
½ Cup Water
4 Tbsp. Nutritional Yeast
4 Tbsp. Lemon Juice
1 Tbsp. Dijon Mustard
1 Medjool Date
3 Cloves Garlic

Blend all ingredients in a high speed blender until completely smooth.


Vegan Teff Pizza Crust

I was doing my happy dance tonight at dinner. Finally! A pizza crust that’s gluten free, vegan, and doesn’t taste like some over-cooked slice of bad, crumbly bread. I’ve tried a lot of different crusts. A lot. There is one frozen crust that’s pretty tasty, but it’s definitely not vegan and pretty expensive as well, plus, even though it’s gluten free, the ingredients are slightly questionable (a few too many processed ingredients). Okay, granted, this crust probably wouldn’t make the Dr. Fuhrman book. It does have some starches in it (tapioca and arrowroot) to give it some stretchiness and it has xantham gum in it (which, if you’re really persnickety, you could use guar gum instead) to give it some pliability. But, the teff flour is a great choice: made from an ancient grain that has a good balance of amino acids and it’s full of protein and and calcium and iron. It’s really good stuff. I think if I was to stay true to the Fuhrman way of eating, I wouldn’t use any flours or I would use only sprouted wheat flour, but I thought that this would be a good compromise for Friday Pizza Night. Hey, throw me a bone, here (metaphorically speaking, of course): a real, sustainable ‘diet’ adds in things like pizza or your favorite foods, just making them healthy so you’re not killing yourself while eating them. Anyway, it’s really a way of life, not a diet as most people think of it. In the same vein (or should I not say that when I’m talking about vegan food), just as an aside, I think the term ‘everything in moderation’ has become an overused myth that culminated in the Standard American Diet (SAD) – but that’s just my humble opinion. For me, personally, it’s all or nothing thing. It’s not a diet I can try and go off when I feel like eating another way. My body just doesn’t function well like that. I can’t dispute how this has changed my life – eating a nutritarian lifestyle. I’m losing weight even though I don’t feel like I’m dieting and I’m eating quite a bit of food. My energy level has increased dramatically. My chronic aches and pains and fatigue have vanished. And that’s only been within three weeks. I can’t imagine how I’ll feel after eating like this for a year. Nothing tastes as good as healthy feels. Anyway, I digress.

Back to the recipe. This crust makes a great tasting pizza. On this pizza, I used some marinara sauce (high in lycopene), dairy free cheese (my cashew cheese), and some mushrooms, kale and onions that I pre-sauteed in some vegetable broth. Plus, I still have half a pizza left over for lunch tomorrow. Plus, I have three more in the freezer to use over the next few weeks. Bonus! It does take a bit of time to make, but considering that you have three in the freezer for future use and leftovers, and a healthy crust, it’s worth the time. I hope you like.
Vegan Pizza
Vegan Pizza Crust

½ Cup Millet Flour
½ Cup Brown Rice Flour
½ Cup White Rice Flour
½ Cup Teff Flour
¼ Cup Tapioca Flour
¼ Cup Arrowroot Flour
3 Tsp. Xanthan Gum
3 Tsp. Powdered Pectin
1 Tsp. Salt
1 ¾ Cups Almond Milk
2 ¼ Tsp. Active Dry Yeast (or 1 packet of yeast)
1 Tsp. Sugar
2 Tbsp. Almond Butter

In a mixing bowl, combine the flours, xanthan gum, pectin, and salt. Heat the almond milk to about 110◦ (it should feel slightly above body temperature, but not scolding hot). In a separate bowl, combine the almond milk, yeast, sugar, and almond butter. Allow the yeast to bloom (to get fluffy looking), about 5 minutes. Add wet ingredients to the dry ingredients and beat for about 3 minutes. Uncooked Vegan Pizza Crust
Precut some parchment paper to fit on your pizza pans or baking sheet. Preheat oven and pizza pans without the parchment paper to 425◦. Shape dough into whatever shape you want on the prepared parchment paper (the recipe can make up to 4, 12” pizza crusts), making sure the dough is about 1/8” thick. I used some greased plastic wrap to push down the dough and form it into crusts – it slides around better that way. Allow crusts to raise for 30 minutes. When crusts have raised, slide them onto the hot pizza pans and bake for 10 minutes. Remove from oven and put toppings on them. Broil for about 4 minutes, until toppings are done. Makes 4, 12” pizza crusts.Baked Vegan Pizza Crust