About Soft Crust Pizza

Regular pizza dough usually calls for about 3 cups of flour (if you want to make pizza at home). You can make a big pizza with all that flour, but one slice of a 16-inch pizza could have 34.0 grams of carb just for the crust. You can see what you are up against. Regular pizzas are true carb killers. This crust has 7.7 grams of carb per serving.

SERVING SIZE,1 slice (12-inch pizza).
CARBS PER SERVING, (CRUST ONLY): 7.7 grams of carb.

½ cup cold water
1/3 cup hot water
4 Tablesps olive oil
1 package rapid-rise yeast
¾ cup stone ground whole-wheat flour
½ cup whole almond meal
½ cup soy protein powder
salt (about ¼ Teasp or to taste)

Preheat oven to 450ºF. Lightly oil a 14-inch pizza pan.

Combine the cold water, boiling water, and olive oil in a medium-size mixing bowl. Add the yeast and stir. While the yeast activates (it needs to adds sugar), combine the stone ground whole-wheat flour, almond meal, soy protein powder (except for the last Tablesp), and salt in another mixing bowl; stir. Add the dry mix to the yeast mix and stir with a fork until the moisture is pretty well absorbed. Work the dough by hand until smooth (it takes a few seconds). Cover the bowl and let the dough rise for about 10 minutes.

Good to be Healthy Pizza

This recipe uses Swiss chard. Like all dark leafy greens, they grow in cooler weather. So you will find fresh local Swiss chard at farmers markets right now. It should be brightly colored, crisp and free of tiny holes that may be a sign of insect damage. Wash it just before using. Otherwise, it stores well in the refrigerator in a plastic bag. This recipe also calls for red miso, Japanese fermented soy paste. It lends a dairy like flavor to the pesto sauce. Find it in the dairy case at your local health food store. This pizza is tasty and satisfying without the cheese.

Too Good to be Healthy Pizza

1 Kabuli Whole Wheat Pizza Crust (available at Wild Oats)

1/3 cup non-dairy pesto (recipe below)

½ bunch Swiss chard

10 sun dried tomatoes

12 Kalamata olives

3 water packed artichoke hearts

Preheat oven to 450 degrees. Wash the chard and trim any rough ends. Chop the leaves into bite size pieces and the stems into ¼ inch pieces. Place the stems into a steamer basket first, and then add the leaves. Steam for 10 minutes. Hydrate the sun-dried tomatoes by simmering them in water for 5 minutes or as directed on the package. Allow them to drain and cool in a strainer.

Meanwhile, smash the olives with the flat side of a chef’s knife. This loosens the seed. Slice the olives in half lengthwise and discard the seeds. Slice each artichoke heart lengthwise into 3 or 4 slices. Grate the cheese if you are using it. Slice the sun-dried tomatoes lengthwise into 1/4-inch slices.

Place the pizza crust on a pizza pan. Spread 1/3 cup of non-dairy pesto on the pizza. Using a fork or tongs, spread the Swiss chard evenly over the pesto. Arrange the olives, artichoke hearts and sun-dried tomatoes over the Swiss chard.

Bake for 9 – 10 minutes or until crust reaches desired crispness. Serves 3 – 4 people.

Non-Dairy Pesto

3 – 4 cups loosely packed fresh basil

4 tablespoons olive oil

1 or 2 cloves garlic

2 tablespoons red miso

½ cup raw walnuts

Combine the ingredients and ¼ cup raw walnuts in a blender at low speed for 2 minutes. Add the remaining raw walnuts and blend for 1 minute more.

Enjoy Fresh Fall Apples

Apple Caramel Bars

1 cup all-purpose flour

1/4 cup brown sugar, packed

1/2 cup butter

2 large eggs, beaten

1 teaspoon vanilla extract

1/2 cup brown sugar, packed

1/4 cup all-purpose flour

2 Golden Delicious apples, cored and diced

1 cup caramel candies, unwrapped and cut into quarters

1/2 cup chopped nuts

Pre-heat oven to 350 F. Lightly grease a 9-inch square baking pan. In a mixing bowl combine 1 cup flour and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Pour mixture into prepared baking pan and evenly into bottom of pan. Bake 10 minutes. In a mixing bowl beat eggs, vanilla, 1/2 cup brown sugar and 1/4 cup flour. Stir in apples, caramels, and nuts. Pour over bottom crust. Bake 30 to 35 minutes or until golden. Cool about 5 minutes and while still warm cut into bars. Cool completely before serving. Makes 16 bars.

Boudin Blanc (White Sausage with Apples)

This is a traditional dish from Normandy, France, made with Calvados, an apple-flavored liqueur. If you don’t have Calvados, substitute apple juice or apple cider with a splash of cooking sherry.

1/3 cup unsalted butter

4 Macintosh apples, cored and quartered

8 boudin blanc or other mild, white sausages, pricked

salt and pepper to taste

1/2 cup Calvados

Pre-heat oven to 350 F. In a large skillet, heat half the butter over moderate heat. Add the quartered apples and cook, turning, until golden and just tender. In another skillet heat the remaining butter over moderate heat. Add the sausages and cook, turning, until lightly browned. In a shallow baking dish, arrange the sausages and the apples, sprinkle with the Calvados and bake for 20 minutes or until juices run clear and sausage is cooked through. Serves 4.

Apple Cranberry Pie

1 pie crust for a 9-inch, deep dish, double crust pie

1 cup fresh cranberries

3 cup apples, peeled, cored and sliced

1 cup granulated sugar

2 tablespoons all-purpose flour

1/8 teaspoon salt

2 tablespoons butter

Pre-heat oven to 400 F. Combine cranberries, apples, sugar, flour and salt. Mix well. Pour into crust. Dot all over with small bits of butter. Cover with top crust, crimp decoratively. Cut vents in top of crust for steam to escape. Bake 50 minutes or until apples are tender and crust is golden. Serves 6 to 8.

Cool Snacks in Summer

Juice Pops

Summer isn’t complete without homemade juice popsicles. Simply fill a popsicle mold or an ice tray with your favorite fruit juice. Cover the ice tray with clear plastic wrap and poke a toothpick through the plastic into each square. Place the tray into the freezer until the popsicles are frozen solid.

Frozen Monkey Treats

Here is a healthy snack that your kids will go bananas for! Peel a banana and cut it in half. Insert popsicle sticks into the cut ends. Dip the bananas into yogurt or melted chocolate, and then roll the bananas in chopped nuts, crushed cereal, or coconut shavings. Place the bananas on a small waxed paper-lined baking sheet and set the sheet into the freezer for an hour or so. Fun to make and even more fun to eat!

Fruit Fizzy

Don’t plan your summer party without this refreshing drink. Pour one can of Sprite (it doesn’t have caffeine) into a blender, along with small ice cubes. Add several large strawberries, a handful of blueberries, or other favorite fruit to the mix. Blend the mixture until it has the texture of a slush. Pour into a glass and garnish with a cherry on top.