Get more flavor out of your veggies by roasting them. Roasted veggies make a healthy and delicious topping for homemade pizza. To keep it completely vegetarian, make your own walnut and nutritional yeast "cheese" to sprinkle on top.
2 cup broccoli florets 1 large red bell pepper, sliced 1 inch thick 1 large portobello mushroom, cut into ½-inch slices 1 tsp garlic powder 1 tbsp balsamic vinegar 1 tsp Mrs. Dash seasoning or Spike no-salt seasoning 5 oz baby spinach 2 (100% whole grain) tortillas or pita bread 1/2 cup no-salt- added or low-sodium pasta sauce 1-2 oz nondairy mozzarella cheese or nutritarian Parmesan (see note)
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.
Recipes from The End of Heart Disease by Joel Fuhrman, MD. Copyright 2016.
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