Family Recipes. BBQ Black Bean & Pineapple Pizza serves 4. BBQ Ranch Sweet Potato Pizzas serves 4

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1 Pizza Book

2 Family Recipes BBQ Black Bean & Pineapple Pizza 4 flour tortillas (burrito size) 1 cup barbecue sauce ½ red onion diced drain, rinsed 15-oz can black beans 4 cups pineapple diced 1 bunch green onions sliced 1. Preheat oven to 350F. 2. Place tortillas on a baking sheet and bake for 3-5 minutes, or until tortillas become golden brown. 3. Remove from heat and top tortillas with remaining ingredients. 4. Return tortillas to the oven and cook for 5 minutes. 5. Turn the broiler on low and broil for 2-3 minutes, or until the crust is crispy, but not burned. Per serving: 393 calories, 2.2g fat, 84.4g carbs, 11.6g fiber, 33.5g sugar, 11.4g protein BBQ Ranch Sweet Potato Pizzas 4 sweet potatoes cooked & mashed 4 pitas (or GF pizza crust) ½ red onion sliced 4 cups arugula ½ cup barbecue sauce Ranch Dressing 12-oz plain vegan yogurt 2-4 tsp fresh dill (use less if dried) 1 tsp garlic powder 1 tsp onion powder vegan parmesan (optional) fresh parsley (optional) To make dressing: Combine yogurt with dill, garlic and onion. If yogurt is sweetened, add lemon juice or white vinegar to make it tangier. You can also add a little vegan parm or Dijon for a twist! Adjust to taste, adding more garlic, onion or dill. 1. Preheat oven to 425F. 2. Spread mashed sweet potatoes on pitas. 3. Top with red onion slices and bake for 5 minutes. 4. Remove from oven and top with arugula. 5. Drizzle with barbecue sauce and Ranch Dressing, or use ranch as a dip on the side. Per serving: 397 calories, 3.2g fat, 79.4g carbs, 9.5g fiber, 23.4g sugars, 14.3g protein Pizza Book (Winter 2015) 1

3 Cauliflower & Vegetable Pizzas 32-oz frozen cauliflower thawed 6 tbsp ground flax seed 1 cup cornmeal 1 tsp salt 1 tsp garlic powder 1 tsp dried basil 1 tsp dried oregano 1 cup sun-dried tomatoes chopped 1 cup marinara sauce toppings of choice {85 calories per serving} 1. Preheat oven to 400F and line 2 baking sheets with parchment paper. 2. Place cauliflower in a food processor, and pulse until a rice-like texture is created. 3. Mix together ¼-cup ground flax seeds with ¾-cup water. Allow mixture to thicken. 4. In a large bowl, combine cauliflower with flax "egg," cornmeal, remaining ground flax, spices and sun-dried tomatoes. 5. Divide mixture into 4 equal amounts to create 4 mini pizzas. 6. Bake for 30 minutes, until the top is lightly golden and dry to the touch. 7. Add marinara sauce and veggies and bake for an additional minutes to make it more firm. (It's not like other pizza doughs.) Fruity Breakfast Pizzas 12-oz plain vegan yogurt 2 tbsp orange marmalade dash of ground cardamom 4 pitas or tortillas (burrito size) 2 cups mixed berries orange zest (optional) 1. In a bowl, mix yogurt, marmalade, and cardamom until well combined. 2. Slather on to pita. 3. Top with mixed berries and orange zest. Per serving: 296 calories, 3g fat, 56.4g carbs, 7.3g fiber, 17.5g sugars, 11.6g protein Add-on: Add oats or other fruit. Per serving (without veggies): 325 calories, 6.7g fat, 58.8g carbs, 15g fiber, 16.4g sugar, 12.6g protein Chef's Note: You can replace the cauliflower crust with 4 pitas or GF pizza crust. Pizza Book (Winter 2015) 2

4 Green Goddess Pizzas 4 pitas (or GF Pizza Crust) 1 cup hummus 2 cups arugula (or other greens) 12-oz broccoli florets steamed 1 bunch green onions sliced Goddess Dressing ¼ cup tahini 1 tbsp red wine or apple cider vinegar 2 green onions 1½ tsp fresh lemon juice 1 tsp low-sodium soy sauce** ½ tsp garlic powder dried or fresh parsley (optional) Mediterranean Pizzas 4 pitas (or GF Pizza Crust) 1 cup plain hummus 2-4 cups greens 2 tomatoes diced 12 kalamata or black olives sliced 1. Toast pitas (optional). 2. Spread hummus on pitas. 3. Top with remaining ingredients. Per pizza: 303 calories, 9.3g fat, 47.7g carbs, 9.8g fiber, 2.3g sugars, 12.1g protein To make dressing: Combine ingredients with 2 tbsp water in a blender, and blend until creamy, adding a tiny bit more water if necessary. Taste, adding more tahini, vinegar, lemon, soy sauce, or garlic as desired. Lower Fat: Sub bell peppers or sun-dried tomatoes for olives. Add-on: Add a side salad or make another pizza. 1. Toast pitas (optional). 2. Spread cool hummus on top. 3. Top with arugula, steamed broccoli and green onion. 4. Drizzle dressing over pizzas. Per serving: 410 calories, 16.2g fat, 56.5g carbs, 13.2g fiber, 3.2g sugars, 17.3g protein **Use tamari (GF) or coconut aminos (SF) Lower Fat: Replace tahini with ¼ cup hummus. Add ½ sweet potato on the side (each). Add-on: Add a side of vegetables. Prep: Make dressing and cook broccoli ahead. Pizza Book (Winter 2015) 3

5 Mexican Pizzas PB&J Pizzas serves 2 15-oz can refried beans 4 pitas (or GF pizza crust) 1 cup salsa 1-2 cups shredded lettuce ½ cup corn 8-oz guacamole fresh cilantro (optional) green onions, sliced (optional) 1 tomato, diced (optional) hot sauce (i.e. Cholula) (optional) fresh lime juice (optional) warmed thawed 2 pitas (or GF pizza crust) 3 tbsp peanut butter 2 tbsp jelly 1 banana sliced 1. Toast pitas (optional). 2. Slather pitas with peanut butter & jelly. 3. Top with banana slices. Per serving: 419 calories, 13.8g fat, 67.1g carbs, 8.1g fiber, 19.5g sugars, 12.9g protein 1. Slather beans on top of warm pitas. 2. Top with salsa, lettuce, corn and avocado. 3. Top with cilantro, onions, tomato, hot sauce, and lime juice as desired. Add-on: Add a side of veggies. Per serving: 385 calories, 4.3g fat, 72.8g carbs, 17.2g fiber, 4.8g sugars, 18.8g protein Lower Fat: Sub 3 sweet potatoes for guacamole. Add-on: Add a side of vegetables. Prep: Make dressing and cook broccoli ahead. Pizza Book (Winter 2015) 4

6 Thai Peanut Pizzas 1 cup hummus divided 4 whole-wheat pitas (or GF pizza crust) 1 bunch green onions sliced 2 carrots shredded cilantro and Sriracha (optional) Peanut Sauce ¼ cup peanut butter ¼ cup hoisin sauce 1½ tsp agave or honey 1 tsp rice vinegar ¼ tsp ground ginger 1½ tsp low-sodium soy sauce** red pepper flakes (optional) To Make Peanut Sauce: Microwave all ingredients plus 2 tbsp water for 1 minute. Stir to combine, adding more water if desired. Assembly 1. Toast pitas (optional). 2. Smear ¼-cup hummus on each pita. 3. Top with green onions, carrots, cilantro. 4. Drizzle with peanut sauce and Sriracha. Per serving: 432 calories, 16.4g fat, 60.9g carbs, 11.1g fiber, 10.4g sugars, 16.4g protein **Use tamari (GF) or coconut aminos (SF). Lower Fat: Use PB2 (or other low fat peanut butter) or just use more hoisin sauce and Sriracha for drizzling. Add-on: Add a side of steamed Asian veggies. Pizza Book (Winter 2015) 5

7 Individual Recipes BBQ Black Bean & Pineapple Pizza 1 flour tortilla (burrito size) ¼ cup barbecue sauce ¼ small red onion ½ cup black beans 1 cup pineapple diced 1 green onion sliced diced canned or cooked 1. Preheat oven to 350F. 2. Place tortilla on a baking sheet and bake for 3-5 minutes, or until crust becomes golden brown. 3. Remove from heat and top tortilla with remaining ingredients. 4. Return pizza to the oven and cook for 5 minutes. 5. Turn the broiler on low and broil for 2-3 minutes, or until the crust is crispy, but not burned. Per serving: 412 calories, 2.4g fat, 87.9g carbs, 12.6g fiber, 34.1g sugars, 12.4g protein BBQ Ranch Sweet Potato Pizza 1 sweet potato cooked & mashed 1 pita or tortilla (burrito size) ¼ small red onion sliced 1 cup arugula 2 tbsp barbecue sauce Ranch Dressing 3-oz plain vegan yogurt ½ tsp dried dill ¼ tsp garlic powder ¼ tsp onion powder Dijon mustard (optional) To make dressing: Combine yogurt with dill, garlic and onion. If yogurt is sweetened, add lemon juice or white vinegar to make it tangier. You can also add a little Dijon for a twist! Adjust to taste, adding more garlic, onion or dill. 1. Preheat oven to 425F. 2. Spread mashed sweet potatoes on pita. 3. Top with red onion slices and bake for 5 minutes. 4. Remove from oven and top with arugula. 5. Drizzle with barbecue sauce and Ranch Dressing, or use ranch as a dip on the side. Per serving: 403 calories, 3.2g fat, 80.7g carbs, 9.8g fiber, 24g sugars, 14.4g protein Pizza Book (Winter 2015) 6

8 Breakfast Pizza ⅓ cup garbanzo bean flour ¼ tsp garlic powder ¼ cup salsa 1 potato cooked & diced 1 green onion sliced 1. In a small bowl, whisk together flour, ⅓- cup water, garlic powder, and salt and pepper to taste. 2. Heat a nonstick skillet (when a drop of water fizzles, it's ready) or place parchment paper in your skillet (cut to size and shape of your skillet). 3. Pour batter into skillet. 4. Cook for about 6 minutes, flip, and cook for another 4 minutes (the crust should be very easy to flip if not, let it cook a couple minutes longer). Remove from heat. 5. Spread salsa over crust and top with potatoes and green onions. 6. Season with salt and pepper and serve! Per serving: 274 calories, 2.3g fat, 53.1g carbs, 8.6g fiber, 7.2g sugar, 11.7g protein Note: Garbanzo bean flour, also known as chickpea flour or besan, is sold at Indian food markets or health food stores. Add-on: Add corn or guacamole. Green Goddess Pizza 1 pita or tortilla (burrito size) ¼ cup hummus 1 cup arugula (or other greens) 1 cup broccoli florets steamed 1 green onion sliced Goddess Dressing 1 tbsp tahini 1 tsp red wine or apple cider vinegar 1 green onion ½ tsp fresh lemon juice ¼ tsp low-sodium soy sauce** dash garlic powder dried or fresh parsley (optional) To make dressing: Combine ingredients with 1½ tsp water in a blender and blend until creamy, adding a tiny bit more water if necessary. Taste, adding more tahini, vinegar, lemon, soy sauce, or garlic as desired. 1. Crisp pita for 5-10 minutes at 375F, flipping halfway (optional). 2. Spread cool hummus on top. 3. Top with arugula, steamed broccoli and green onion. 4. Drizzle dressing over pizzas. Per serving: 412 calories, 16.2g fat, 56.7g carbs, 13.4g fiber, 3.4g sugars, 17.5g protein **Use tamari (GF) or coconut aminos (SF) Lower Fat: Replace tahini with 1 tbsp hummus. Add 1 cup broccoli and 1 carrot on the side. Add-on: Add a side of vegetables. Prep: Make dressing and cook broccoli ahead. Pizza Book (Winter 2015) 7

9 Italian Polenta Pizza ½ cup dry polenta 1 tbsp nutritional yeast 1 tbsp Italian seasoning 2 tsp onion powder 1 tsp garlic powder 1 tomato diced ¼ cup sliced black olives 2 tbsp vegan parm fresh basil sliced thin 1. Preheat oven to 400F. 2. Line a baking sheet with parchment. 3. In a pot, bring 1½ cups water to a boil. 4. Reduce heat to low and slowly stir in dry polenta, until water absorbs. 5. Mix in nutritional yeast and spices, and allow to cool minutes. 6. Spread cooled polenta on prepared baking sheet. 7. Top polenta with tomatoes and olives. 8. Bake 20 minutes, or until polenta is firm. 9. Garnish with parm and basil. 10. Serve warm or cold. Per serving: 404 calories, 4.4g fat, 68.2g carbs, 8.7g fiber, 2.1g sugars, 18.6g protein Mushroom & Olive Mini Pizza ¼ cup marinara sauce 1 pita or tortilla (burrito size) 3 tbsp black olives sliced ¼ cup sliced mushrooms 2 cups broccoli florets steamed 1 tbsp nutritional yeast or vegan parm 1. Preheat oven to 425F. 2. Spread marinara sauce on top of the pita, then top with olives and mushrooms (and some of the broccoli, if desired). 3. Bake for 10 minutes, or until everything is warmed and browning. 4. Sprinkle with nutritional yeast. 5. Eat broccoli on the side, tossed with marinara sauce and/or nutritional yeast. Per serving: 335 calories, 6.9g fat, 59.9g carbs, 13.3g fiber, 9.2g sugars, 15.5g protein Add-on: Add side salad or more veggies. Prep: Make ahead. Lower Fat: Sub 1 bell pepper for olives. Add-on: Add side salad or side of grains. Prep: Make ahead. Pizza Book (Winter 2015) 8

10 Samosa Pizza ¼ small onion diced 1 garlic clove minced ½ tsp fresh ginger root peeled & minced ½ tsp ground cumin ½ tsp garam masala ¼ tsp ground coriander ¼ tsp ground turmeric 1 potato diced 1 carrot diced ¼ cup frozen peas 1 pita or tortilla (burrito size) Ginger-Mint Sauce ½ cup fresh mint 1 tsp fresh lemon juice ½ tsp fresh ginger root peeled & minced ½ tsp ground cumin 1 cup fresh cilantro (optional) To Make Sauce: Combine all ingredients in a blender or food processor and blend until smooth. Add water as needed to thin out. 1. Line a skillet with a ¼-cup water. 2. Sauté onion, garlic, and ginger until onion is translucent. 3. Add spices, stirring to coat, and cook for 2 minutes more. 4. Add potato and carrots, and cook for minutes, or until the potatoes and carrots are almost fork-tender. 5. Add frozen peas and cook until warm, about 3 minutes. 6. Toast pita (optional) and spread sauce on top. 7. Add cooked vegetables and serve. Thai Peanut Pizza 3 tbsp hummus 1 pita or tortilla (burrito size) 1 green onion sliced 1 carrot shredded cilantro and Sriracha (optional) Peanut Sauce 1 tbsp peanut butter 1 tbsp hoisin sauce ½ tsp honey or agave nectar ¼ tsp rice vinegar dash of ground ginger ½ tsp low-sodium soy sauce** red pepper flakes (optional) To Make Peanut Sauce: Microwave all ingredients plus 1½ tsp water for 1 minute. Stir to combine, adding more water if desired. Assembly 1. Toast pita (optional). 2. Smear hummus on pita. 3. Top with green onions, carrots, cilantro. 4. Drizzle with peanut sauce and Sriracha. Per serving: 413 calories, 14.3g fat, 61.7g carbs, 10.6g fiber, 12.7g sugar, 15.1g protein **Use tamari (GF) or coconut aminos (SF). Lower Fat: Use PB2 (or other low fat peanut butter) or just use more hoisin sauce and Sriracha for drizzling. Add-on: Add a side of steamed Asian veggies. Per serving: 403 calories, 2.9g fat, 85.2g carbs, 16.0g fiber, 8.3g sugars, 14.6g protein Pizza Book (Winter 2015) 9