Roasted Vegetable Pizza

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Recipes from “The End of Heart Disease” by Joel Fuhrman, M.D. Copyright 2016.

Serves: 2

2 cups broccoli florets
1 large red bell pepper, sliced 1 inch thick
1 large portobello mushroom, cut into ½-inch slices
1 teaspoon garlic powder
1 tablespoon balsamic vinegar
1 teaspoon Mrs. Dash seasoning or Spike no-salt seasoning
5 ounces baby spinach
2 (100% whole grain) tortillas or pita bread
½ cup no-salt-added or low-sodium pasta sauce
Nutritarian Parmesan (see Note) or 1 to 2 ounces nondairy mozzarella cheese

Preheat the oven to 350˚F. Toss broccoli, bell peppers, and mushrooms with garlic powder, balsamic vinegar, and seasoning. Roast seasoned vegetables on a cookie sheet for 30 minutes, turning occasionally and mounding to keep them from drying out. Steam spinach until just wilted. Bake tortilla or pita directly on an oven rack for 5 to 7 minutes or just until crisp. Spread a thin layer of pasta sauce on a tortilla or on top of the pita bread, and distribute roasted vegetables and spinach.

Sprinkle with Nutritarian Parmesan or nondairy mozzarella. Bake for an additional 3 to 5 minutes or until toppings are warm and cheese is melted, checking occasionally to avoid browning the vegetables.

Note: To make Nutritarian Parmesan, place ¼ cup walnuts and ¼ cup nutritional yeast in a food processor and pulse until it resembles the texture of grated Parmesan cheese.

PER SERVING: CALORIES 416; PROTEIN 24g; CARBOHYDRATE 53g; TOTAL FAT 13.5g;
SATURATED FAT 2.2g; CHOLESTEROL 1.3mg; SODIUM 251mg; FIBER 13.9g; BETA-CAROTENE
5570mcg; VITAMIN C 193mg; CALCIUM 192mg; IRON 7.6mg; FOLATE
252mcg; MAGNESIUM 170mg; ZINC 5.4mg; SELENIUM 12.8mcg

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