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 method for all the non-cheese sauces is essentially to 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.

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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).

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