DAMY Health Pizza Guide

I love nothing more than when I get a request about something someone is craving.  It gets my creative juices flowing and I find myself trying to find a million recipes or choices for you all!  I just love it!  This week I have had a couple requests the first one being “I miss pizza, can I have it?” mmmm YES you can have it!  There is nothing you cannot have….well let me take that back lol!  There is a healthy way to have everything!  So here is what I spent my evening doing…  This is an awesome reference guide with lots of ideas!  Enjoy and let me know how they go! What’s Included: Build Your Own Pizza Bar – Crusts/Sauces/Toppings Homemade Recipes For – Crusts/Sauces Full Pizza Recipes and Ideas! Sincerely, Amy Layne DAMY Health

Homemade (see recipes below) 100% Whole Grain Pita (single serving) 100% Whole Grain Wrap (single serving thin crust) Cornmeal Crust (gluten intolerance) Ezekiel English Muffin (small meal or snack) 100% Whole Grain Naan Bread Sauces All Natural Marinara Sauce Red Pepper Pasta Sauce Pesto Low Sugar Natural BBQ Sauce Frank’s Hot Sauce Balsamic Vinegar Olive Oil and Basil Hummus Salsa (see tomatillo salsa recipe) Sundried Tomato Spread (see recipe) White Bean Hummus (see recipe) Homemade Pizza Sauce (see recipe) Toppings Meats Turkey or Chicken Sausage (without nitrates and nitrites) Ground Turkey Turkey Pepperoni (without nitrates and nitrites) Grilled Chicken Veggie “Ham” Veggie “Sausage” Grilled Tofu Cheese Parmesan Feta Low Fat Mozzarella Low Fat Cheddar Soy Cheese No Cheese (haha) Herbs and Spices Basil Oregano Fresh Thyme Pepper Cilantro Ground Cumin Lime Juice Veggies Bell Peppers Spinach Arugula Red Onions Olives (limited amount) Broccoli Sun-dried tomatoes (from the bulk section, not packed in oil) Banana Peppers Pineapple Roasted Garlic Zucchini (yellow and green) Eggplant Sweet White Onion Yellow Pepper Portobello Mushroom Asparagus Fresh Spinach Green Pepper Crushed Tomatoes Black Beans Artichoke Crust Recipes Whole Wheat Crust Number 1 Ingredients: 1 package active dry yeast (.25 ounce) 1 c. warm water 2 c. whole wheat flour 1/4 c. wheat germ 1 tsp. salt 1 tbsp. honey Directions: Preheat oven to 350 degrees Place warm water in small bowl.  Add yeast.  Allow the yeast to dissolve and set aside until mixture becomes creamy (appx. 10 minutes). In a large mixing bowl, combine wheat flour, wheat germ, and salt.  Scoop a well in the middle of the mixture and add the honey and yeast mixture.  Stir until ingredients are well combined.  Cover mixture with a dishtowel or plastic wrap and sit in a warm place and allow to raise for approximately 5 minutes. *This is where you can drizzle Olive Oil. Roll dough on a floured pizza pan.  Using a fork, poke a few holes in the dough. Bake for 5 to 10 minutes or until desired crispness. Whole Wheat Crust Number 2 – 3/4 cup plus 2 tablespoons lukewarm water, (105-115°F) – 1 package active dry yeast, (2 1/4 teaspoons) – 1/2 teaspoon salt – 2 cups whole-wheat flour, plus additional for dusting – 2 tablespoons yellow cornmeal 1. Stir water, yeast, and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour and cornmeal until the dough begins to come together. 2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) 3. Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour. Individual variation: The dough can be turned into 4 or 6 personal-size pizzas. After kneading, divide the dough into 4 or 6 equal balls. Brush with oil and place 3 inches apart on a baking sheet. Cover and set aside until doubled in size, about 1 hour. Roll each portion into a 6-to-8-inch circle. Herbed Pizza Crust 2 cups whole wheat flour 2 cups gluten-free flour (I use Tosca’s power flour… but have used quinoa flour or all whole wheat flour, also) 2 tbsp ground flax seed 2 tbsp italian seasoning 1 oz parmesan (buy an old variety) 2 tsp sucanat, divided 1 1/2 cups warm water (between 100˚ and 110˚) 2 packets yeast 1 tsp sea salt 2 tsp extra virgin olive oil, divided Place warm water in a large glass liquid measuring cup. Add yeast, 1 tsp sucanat, yeast, sea salt, and 1 tsp olive oil and stir until combined. Set aside for 5-10 minutes until mixture becomes very frothy. In the small bowl of a stand mixer combine flour, flax, italian seasoning, parmesan, and remaining 1 tsp sucanat. Add frothy yeast mixture to dry ingredients. Mix with spoon to combine. Use kneading hooks of stand mixer and allow to knead dough for 5 minutes. This can also be done in a food processor with a kneading attachment. Remove bowl from stand mixer and rub remaining 1 tsp olive oil on the outside of the dough ball. Place the dough ball into a large bowl and cover the bowl with a wet kitchen towel and set aside in a warm place to rise. Allow dough to rise for 1 hour. Sauce Recipes Pizza Sauce 2 garlic cloves (if using blender: minced) 1/4 of a large yellow onion (if using blender: minced) 2 (28 oz) cans whole tomatoes, drained (if using blender: use diced tomatoes) 1 (14.5 oz) can fire roasted tomatoes, drained (if using blender: use diced tomatoes) 1 (14 oz) can tomato sauce 1 (6 oz) can tomato paste 2 tbsp white wine vinegar 2 tbsp italian seasoning 1 tsp sucanat 1 tbsp extra virgin olive oil Place all ingredient in a Vita-Mix container (or high-powered blender) in the order listed. Blend on medium until all ingredients are combined and mixture is smooth. Makes enough sauce for at least five 12″ – 14″ pizzas. To Freeze: Place individual 1 pizza portions in freezer bags and freeze flat. The sauce un-thaws in minutes when freezer bag is placed in warm water. Sundried tomato spread 1/4 cup sun dried tomatoes 1 teaspoon dijon mustard 2 teaspoons lemon juice 1/4 cup Greek yogurt Add sun dried tomatoes to a small bowl, cover with hot water and let steep for 5 minutes. Drain and roughly chop. Combine all ingredients in a food process on pulse until spread is cohesive but bits of sun dried tomatoes remain. White Bean Hummus Put one can of white beans, one garlic clove, S&P to taste, 1tsp thyme (fresh) and a light squeeze of lemon juice in a food processor. Run the processor and slowly drizzle the olive oil (not more than 1/4 cup). Set aside. Tomatillo Salsa 1 pound tomatillos, husk and stem removed 1/2 cup chopped onion 1 clove garlic, roughly chopped 1 jalapeno pepper, seeded and roughly chopped 2 tbsp chopped cilantro 1 tsp dried oregano 1/2 teaspoon ground cumin 1 1/2 teaspoons salt, or to taste 1 tbsp lime juice (juice of 1/2 lime) 1. Place husked, washed tomatillos in a saucepan. Fill the pan with enough water to cover the tomatillos and bring to a boil over high heat. 2. Reduce heat to medium and simmer for 10-15 minutes, or until       tomatillos are soft. 3. Transfer tomatillos to the work bowl of a food processor. Reserve cooking water in case additional water is needed to thin the salsa. 4. Add remaining ingredients onion, garlic, jalapeno, cilantro, oregano, cumin and salt) and process until smooth. If salsa is too thick, add small amounts of cooking water until desired consistency is reached. Pizza Recipes/Ideas Gail’s Favorite Pizza Whole wheat crust (or whole grain pita for single serving) Low fat cheese (1/4 cup grated) Pinnapple chunks (1/4 cup) Ground turkey (1/2 cup) Healthy pasta sauce (organic, homemade or red pepper pasta sauce) Veggie Meat pizza! Veggie “Ham” Slices into quaters Red pepper (thinly sliced) Sweet white onion (fine chopped) Pineapple chunks Soy Chedder cheese OR Greek cheese Red pepper pasta sauce ( no added sugar all natural) Whole Grain Crust Roasted Veggie Pizza Asparagus egg plant sweet onion red peppers Zucchini (yellow and green) Mushrooms Atichock Olive Oil Whole Grain Wrap Southwestern Chicken Pizza with Tomatillo Salsa Pizza dough Corn meal Olive oil 1/2 large sweet onion, sliced thin 1/4 – 1/2 cup tomatillo salsa (see recipe) 1 grilled seasoned chicken breast, chopped 1/3 cup canned black beans, rinsed well 1 cup shredded Mexican cheese 2-4 tbsp chopped, fresh cilantro 1. Preheat oven (as high as it will go) or grill with pizza stone. 2. In a saute pan, heat olive oil over medium heat. Saute onions for 7-10 minutes or until soft and translucent. 3. Meanwhile, stretch dough by hand or roll it out on a lightly floured surface. 4. When pizza stone and oven are ready, remove stove from oven, or open up grill. Sprinkle pizza stone liberally with cornmeal. Place stretched dough on top of cornmeal-covered stone. 5. Spread tomatillo salsa over the dough, then distribute chopped chicken and sauteed onions evenly over the salsa. Top with shredded cheese. 6. Grill or bake for 8-10 minutes (for thin crust) until crust is golden and slightly crispy. Thicker crusts will require more time. Remove pizza from stone and allow stone to cool on the grill or in oven. Sprinkle chopped cilantro onto finished pizza, slice, and serve. Mozzerella – Spinach Pizza Ingredients 1 Prepared Whole Wheat Pizza Dough* 4 cups fresh spinach 1 red pepper, chopped 1 green pepper, chopped 1 onion, chopped 2 cups sliced mushrooms 1 tablespoon olive oil 2 tablespoons chopped garlic low fat mozzerella cheese 1/4 cup fresh basil, chopped 1/2 cup canned crushed tomoatoes (no salt added) Instructions Preheat oven to 500ºF Start by heating the olive oil in a large pan over medium heat. Add garlic and saute several minutes. Add red and green peppers, onions, and mushrooms and cook until softened (5-10 minutes). Add fresh spinach and cover for several minutes until spinach wilts. Meanwhile roll out dough into a large circle on a floured surface. Place on a baking sheet or pizza stone. Spread canned crushed tomatoes evenly over dough. Top with sauteed vegetable mixture. Sprinkle sparingly with low fat cheese. Finish with chopped fresh basil. Cook for about 12-15 minutes (until topping bubbles and crust is a nice golden color- temperature varies).

White Bean Hummus Veggie Pizza Ingredients 1 can white beans 1 clove garlic 1/4 cup olive oil(approximate) salt & pepper to taste fresh thyme(can also use dried) lemon juice(optional) 1 whole wheat crust(see link) 1 zuchinni 1 baby egg plant 1 red pepper 1 red onion 1 portobello mushroom 1//2 cup chopped kalamata olives a couple ounces goat cheese balsamic vinegar Bunch of fresh basil couple TBS olive oil Cut all veggies in thick slices(except mushroom, leave that whole). Drizzle a light amount of olive oil on them, add S&P to taste and grill. Note: I drizzle balsamic on the onions. Once cooked, chop all veggies into bite sized pieces. Grill one side of pizza dough and take in the house. Spread cooked side w/hummus. Toss cooked veggies on top. Sprinkle w/goat cheese and cook until other side of teh dough is cooked and toppings warmed through. Toss w/chopped kalamata olives and drizzle w/basil oil. Enjoy! Spinach Artichoke Pizza One portion whole wheat pizza dough 1/2 cup marinara sauce 1/2 can artichoke hearts, chopped 1/2 package frozen spinach 1/4 shredded mozzarella cheese Roll dough out to 9-10 inches in diameter.  Top with sauce, then spinach, artichokes, and cheese.  Bake on a preheated pizza stone at 450 degrees for 7-9 minutes.  Let the pizza rest 5 minutes before slicing. Chicken Pesto Pizza ~1/2 cup pesto basil sauce ~1 (12 inch) pizza crust (recipe follows) ~1 roasted chicken breast, chopped ~7 ounces artichoke hearts, drained and chopped ~1/3 cup shredded mozzarella cheese BBQ Chicken Pizza Ingredients Olive oil cooking spray 1 medium yellow onion, thinly sliced 4 oz white mushrooms, thinly sliced 1/2 lb boneless, sklinless chicken breast, pounded to 1/4 to 1/2 inch thickness and cut into strips 5 oz unsalted tomato paste 3 tbsp apple cider vinegar 1 tbsp raw organic honey or pure maple syrup 1 tsp onion powder 1 clove garlic, minced 1/4 tsp Spanish paprika Fresh ground black pepper, to taste 12 oz whole-wheat pizza dough 2/3 cup pre-shredded low-fat mozzarella cheese 1/2 tsp dried oregano Directions Preheat oven to 425 F. Heat a large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium-low, mist with cooking spray and add onion. Saute for about 8 minutes or until caramelized. Add mushrooms. Mist with more cooking spray, if needed, and saute until cooked, about 5 minutes. Add red pepper, saute for 2 more minutes or until just cooked. Remove vegetables from pan. Mist pan with cooking spray, turn heat to medium high and cook chicken strips until golden brown on each side, about 2 to 3 minutes total. Prepare barbecue sauce: In a medium bowl, whisk together tomato paste, vinegar, honey, onion powder, garlic, paprika and black peppers.