This here pizza was full of flavor and managed to abide by the ETL rules.
The following was spread onto a whole grain pita, then topped with dried figs and red bell peppers. Then I baked it at 400 degrees F for about 15 minutres.
Cashew Curry Sauce (sorry for the lack of specific measures)
soaked raw cashews
a small amount of silken tofu
curry powder, to taste
a little bit of unsweetened soy milk to thin it out
Directions: Blend until smooth
Carmelized Onion Marmalade
2 yellow onions, cut into thin rings
1/2 cup low sodium vegetable broth
2 tablespoons balsamic vinegar
Directions: In a hot skillet, add onions and vegetable broth. Cover and cook until very soft. About 20 minutes. Add balsamic vinegar, toss to coat, reduce heat to low, uncover and cook until almost all of the liquid is absorbed, and mass of "slimy" onions is left.
I also really like to eat my salads right on top of my pizza, so after the pizza was cooked, I topped it with a romaine salad topped with pine nuts and the Green Goddess Dressing from Isa's Appetite for Reduction. I made the dressing sans the salt, and it is still really, really yummy.
|Pizza topped with SAlad|