Friday, October 17, 2008

VeganMoFo Day 17 MWLP Pizza

Pizza is such a staple in this house that if I ever don't make it on a Friday my boys will rush me to the hospital! I'll be making my usual whole wheat pizza, as mentioned several times before in this blog, but for the MWLP McDougallers out there let me share a recipe taken from the old McDougall board on VegSource (now known as "fatfree") by a poster known only as "S B" who is still posting to this day on the new forums. The old post appears to have been purged from the archives so I'll copy/paste the message in its entirety.


http://www.vegsource.com/mcdougall/messages/1115098.html
From: S B (ISP number deleted to respect privacy)
Subject: Recipe: MWL or almost MWL pizza
Date: January 21, 2006 at 3:08 pm PST

This pizza is something I came up with by using some ideas from various people on this board and by adding a few ideas of my own (like the thin layer of dry oats on top of the mashed potato and rice crust to keep it from getting soggy). My brother thinks this pizza is fantastic!

However, I advise you to have some left over cooked plain whole grain brown rice and some left over plain mashed potatoes on hand -- and perhaps some leftover homemade veggie sausage, too. Otherwise, if you try to do it all from scratch on the same day, it will probably take more time to prepare this recipe than you might want to spend! Also, make sure the pasta sauce is NOT real thin and watery. I have used canned diced tomatoes with most of their juice drained out (and reserved for something else) with seasonings added to them in place of pasta sauce. They work okay if they are drained well enough. Sometimes, I leave too much juice in the tomatoes and the pizza ends up a little too soggy, though. A think and chunky pasta sauce it the best thing to use. (BTW, I originally wrote out this recipe for someone not very familar with all of the rules of McDing, so I apologize to you McDers for the explanations throughout the recipe.)

ENJOY!


NO-ADDED-FAT VEGAN WHOLE FOODS PIZZA
(For one 10 x 15 -inch nonstick baking sheet)

THE CRUST

Ingredients:

2 cups of PLAIN mashed potatoes (mashed in some of their cooking water, until NO lumps remain and until soft and creamy -- NOT real dry, but not real soupy either -- with NO butter, margarine, oil, milk, or seasonings added -- Instant potatoes probably would not work because they do not have as much “stick-um” power as fresh potatoes.)

2 1/4 cups (firmly packed) of PLAIN cooked whole grain brown rice (with NO butter, margarine, oil, milk, or seasonings added)

1/2 to 3/4 cup of plain DRY old fashioned oats (amount depends on how much moisture is in the rest of the crust ingredients and on how much moisture is in the tomato sauce -- The main function of the oats is to absorb excess moisture from the pizza to keep it from being too soggy.)

Directions:

Thoroughly mix the rice and mashed potatoes together to form a dough. Evenly space large spoonfuls or handfuls of this dough onto a NONSTICK pizza pan or baking sheet. Mash down the balls of dough and pat and spread it evenly over the surface of the pan to form a crust. Evenly sprinkle the dry old fashioned oats on top of the dough and gently mash them in a little (but only after the have been evenly spread). The crust will cook when the whole pizza bakes.

THE SAUCE

Ingredients:

1 to 1 1/2 quarts of a chunky, NOT real watery, fat-free, and “containing NOTHING from an animal” pasta sauce

Approximately 1 cup of drained any kind of cooked beans (measured whole) mashed into small pieces (but not whipped until smooth)

1/2 to 1 cup (moderately packed) of chopped raw collard greens (optional)

1/2 to 1 cup (firmly packed) of shredded raw carrots (optional)

Any other finely chopped or shredded raw veggies that might be good in the pizza (optional)

Approximately 1/2 teaspoon each of Postum and carob powder OR approximately 1 teaspoon of decaffeinated and defatted cocoa powder (optional) (These add a “meaty” flavor)

NOTE: The main ingredients in the pizza sauce are a thick and chunky pasta sauce and mashed drained cooked beans.

Directions:

Mix the pasta sauce with the mashed beans and any other ingredients you choose to use. The raw veggies will cook when the whole pizza bakes.

THE VEGGIE SAUSAGE

Ingredients:

2 cups of drained any kind of cooked beans (measured whole) mashed into small pieces (can be whipped until smooth, if desired, but not necessary)

Small amount of the bean cooking liquid or water (to keep the mashed beans from being too dry to work with)

1 Tablespoon of prepared yellow mustard (optional)

Ground sage, rubbed sage, or minced fresh sage -- amount depending on taste (I use over 3 Tablespoons of ground sage, but that might be a bit too much for some people.)

Black pepper -- amount depending on taste

Onion powder -- amount depending on taste

Garlic powder -- amount depending on taste

Salt (iodized regular or potassium salt or some of both) -- type and amount depending on taste (optional)

Approximately 1/2 teaspoon each of Postum and carob powder OR approximately 1 teaspoon of decaffeinated and defatted cocoa powder (optional) (These add a “meaty” flavor)

1/2 to 1 cup (firmly packed) of shredded raw carrots (optional)

Any other finely diced or shredded raw veggies you think might be good in it (optional)

Minced raw onions -- amount depending on taste (optional)

Minced raw garlic -- amount depending on taste (optional)

2 cups (firmly packed) of cooked PLAIN whole grain brown rice (with NO butter, margarine, oil, milk, or seasonings added)

1/2 to 1 1/2 cups of plain DRY old fashioned oats (amount depends on how much moisture is in the rest of the veggie burger mixture)

NOTE: The main ingredients in the veggie sausage are the mashed drained beans, a tiny bit of liquid, cooked rice, and dry oats which are mixed with your choice of seasonings.

ALSO NOTE: Instead of sage, chili powder and/or other herbs and/or spices can be used.

Directions:

Mash the beans in the small amount of liquid. Add the mustard and the dry seasonings and mix until everything is thoroughly blended. Then stir in the raw carrots, raw onions, raw garlic, and/or any other raw diced “veggies” (if you use any of them). Add the rice and stir until everything is evenly mixed. Then stir in the dry oats, a few at a time, until the mixture is firm enough to holds its shape. For veggie sausage patties, form the mixture into patties and bake on a NONSTICK cookie sheet at about 325 to 350 degrees until done (30 to 50 minutes depending on how thick and on how moist the patties are). After they have been removed from the oven, allow them to cool for at least 10 minutes before trying to remove them from the cookie sheet.

THE WHOLE PIZZA

Ingredients:

1 prepared unbaked pizza crust (from above)

1 recipe of prepared sauce (from above)

Italian seasoning dried herb mixture -- amount to taste

Raw onion rings -- amount to taste

Diced raw sweet peppers -- amount to taste (optional)

Any other toppings

1/4 to 1/2 recipe of cooked or uncooked veggie sausage (from above) -- crumbled into small chunks

Directions:

1- Spread the prepared sauce over the prepared unbaked crust.

2- Evenly sprinkle the sauce with Italian seasoning dried herb mixture.

3- Evenly spread the onion rings, sweet peppers, other toppings, and sausage burger chunks on top of the herb mixture in whatever order you think is best.

4- Bake pizza in pre-heated 325 to 335 degree oven until done (about 50 to 70 minutes or longer -- depending on how much moisture is in the pizza).

After removing the pizza from the oven, allow it to sit 5 to 10 minutes before cutting it with the edge of a NON-METAL spatula (so as to not damage the nonstick pan). The crust might be somewhat soft and delicate (depending on how watery your pasta sauce is) while the pizza is very hot. But, after the pizza cools a little, the crust will become firmer. The crust should hold together okay as long as you make sure that you do NOT use a real thin and watery pasta sauce.

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