HEART HEALTHY PIZZA
"Over 100 Plant-based Recipes for the Most Nutritious Pizza in the World"

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Recipes: Non-Cheese Sauces

All recipes on this page are Copyright 2012 by Mark Sutton. You may share a copy with someone provided the copyright above and the website address:

http://www.hearthealthypizza.com

is included with the recipe. I've spent almost 6 years developing these recipes, so please play nice. The following recipes are but samples of a diverse lot of the 60 "cheese-like" topping sauce recipes in my book.

The method for all the non-cheese sauces is essentially the same. Add ingredients slowly (particularly when using nuts and the more fiberous grains, don't task the blender too much if you use one instead of a food processor), adding water incrementally as you begin the blend. Blend to a thick pancake-like batter.

Pour sauce on top of pizza, bake at 425 to 450 degrees F. for 15 to 20 minutes, depending upon your oven. Leftover sauce can be used on another pizza, in quesadillas, wraps, on cooked grains, on steamed vegetables, or as a dip.

Enjoy! More to be posted soon.

NOTE: after publication I've been experimenting with pre-cooking "topping sauces" in a saucepan, then mixing with cooked pasta and/or veggies (then baking at 300-350 covered until near done, remove covering to brown), using on top of steamed vegetables, on potatoes, in quesadillas. Some appear to work as added directly without pre-cooking to, say, stir-fried vegetables, then cooking/stirring until thickened. You might want to try this yourself!

Too soon to say this will absolutely work with any recipe, but in theory... as always, if you've questions, feel free to send me an email: msutton@hearthealthypizza.com

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- CHICKPEAS, OATS, AND PIMENTOS SAUCE
- BARLEY, CARROT, AND POTATO SAUCE
- MILLET, QUINOA, AND FLAX SEEDS SAUCE
- BARLEY, WHITE BEANS, AND HORSERADISH SAUCE
- OATS, PINTO BEANS, AND SALSA SAUCE

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CHICKPEAS, OATS, AND PIMENTOS SAUCE

INGREDIENTS:
• 1 15 oz. can chickpeas
• 1 cup rolled oats
• 1 2 oz. jar pimentos (drained)
• 3 T. flax seeds
• 1 1/2 t. garlic powder
• 2 T. wet mustard of choice
• 1/2 t. paprika
• 1/2 t. red Tabasco sauce
• 1/4 t. salt (optional)
• 1 1/2 to 2 cups water

METHOD:
1. Rinse and drain beans (to remove any salt).

2. Grind flax seeds in a spice mill.

3. Add oats and beans to a blender or food processor and pulse a few times.

4. Add the rest of the ingredients and some of the water. Pulse a few more times, adding water incrementally to gauge viscosity, then process until it's a smooth and thick pancake-like batter.

NOTES:
• Depending upon how packed the oats are, the additional 1/2 cup of water might be needed.
• Makes around 3 cups of topping sauce.

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BARLEY, CARROT, AND POTATO SAUCE

INGREDIENTS:
• 1/3 cup pearl barley
• 1/4 cup carrots (cut in 1/4" dice)
• 1 cup raw potato (peeled, cut in 1/4" dice)
• 1 3/4 cup water
• 1/2 cup water
• 2 T. corn starch
• 1 garlic clove (chopped)
• 1/2 t. red Tabasco sauce

METHOD:
1. Bring barley, carrots, potato, and 1 3/4 cup water to a boil, cover, turn heat down low, simmer about 30 to 45 minutes (until barley is tender). Let cool to room temperature. If necessary, drain.

2. Blend vegetable mixture and remaining ingredients together in a blender or food processor until the sauce is a smooth pancake-like batter.

NOTE:
• This very thick sauce is enough for two 12" to 14" pizzas (around 3 cups). It is visually interesting to pour small amounts of it as small mounds or clumps on the pizza (not unlike pieces of mozzarella on a conventional pie). From a color aspect, this sauce resembles cheddar
cheese.

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MILLET, QUINOA, AND FLAX SEEDS SAUCE

INGREDIENTS:
• 1 cup cooked millet
• 1 cup cooked white quinoa
• 1/4 c. blanched sliced almonds
• 1 T. nutritional yeast
• 2 T. flax seeds
• 2 T. cumin seeds
• 1 T. wet mustard
• 2 1/2 T. corn starch
• 1/2 t. red Tabasco sauce (to taste)
• 1/4 t. garlic powder
• 1 3/4 c. water

METHOD:
1. Grind flax seeds and cumin seeds in a spice mill.

2. Add all ingredients but the nuts and water to blender or food processor. Pulse a few times, gradually adding more water and nuts into you get the mixture to a point where it can be blended on medium high for a smooth pancake-like batter consistency.

VARIATION:
• Roast cumin seeds under the broiler until dark before grinding.

NOTE:
• Makes enough for two 12 to 14" pizza (around 3 cups of sauce).

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BARLEY, WHITE BEANS, AND HORSERADISH SAUCE

INGREDIENTS:
• 1/3 cup pearl barley
• 1 1/4 cup water
• 1 cup cooked white beans
• 2 T. corn starch
• 1/2 T. prepared horseradish
• 1/2 T. wet mustard
• 3/4 cup water

METHOD:
1. Rinse and drain the beans (to remove any salt).

2. Bring 1 1/4 cup water and barley to a boil, cover, turn down to very low, simmer, covered, for 30 to 40 minutes or less (until the water is absorbed). Let cool to room temperature.

3. Add all ingredients except the water to a blender or food processor, pulse a few times, and add half the water, pulse, and then the remaining water to blend until it's a smooth pancake-like batter.

4. Pour over pizza and bake at 425 to 450 degrees F. for 15 to 20 minutes.

NOTE:
• Makes enough sauce for two 12 to 14" inch pizzas (around 3 cups).


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OATS, PINTO BEANS, AND SALSA SAUCE

INGREDIENT:
• 1 cup rolled oats
• 1 15 oz. can pinto beans
• 1 to 2 T. nutritional yeast
• 3 T. Ener-G (or 2 T. corn starch)
• 4 T. of red salsa (store bought or Red Tomato Salsa (p. 27))
• 1 1/4 to 1 1/2 cups of water

METHOD:
1. Rinse and drain the beans (to remove salt).

2.
Blend starting first with the beans only, pulsing a few times, then adding the rest of the ingredients, reserving the water to add slowly as the processing speed is increased and a smooth, thick pancake-like batter is achieved.

NOTES:
• Some salsas are chunky, some are less so. If using chunky and there's a lot of water, drain before adding to mixture. If using a smoother salsa, less water might be needed.

• The heat in homemade or purchased salsa varies considerably, and adjusting the spice levels of the sauce during blending, to taste, might be necessary. Chili powder, red Tabasco sauce, and cayenne pepper could be used.

• Another approach is to sprinkle any of these spices (including paprika) or red chili pepper flakes on the pizza after the sauce has been added.

• Makes around 3 cups of sauce.

 

Copyright @2012 by Mark Sutton. If used online, please credit my name and this website.

 

 

 

 

 

 

 

All Media and Website Content is @2012 by Mark Sutton. All Rights Reserved.