Tomatoless Pizza Recipes

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TOMATOLESS PIZZA



Tomatoless Pizza image

This pizza is a baked version of a cream cheese summer pizza... packaged pizza dough, covered with a spread of cream cheese, sour cream and dill, topped with a skillet of onions, garlic, red pepper, baby spinach and mushrooms baked together

Provided by Tania Hobson

Categories     Main Dish Recipes     Pizza Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 (10 ounce) can refrigerated pizza crust dough
1 cup light sour cream
1 cup light cream cheese, softened
1 teaspoon dried dill weed
1 tablespoon olive oil
5 fresh mushrooms, sliced
1 small onion, peeled and sliced
1 clove garlic, minced
½ red bell pepper, seeded and sliced into strips
¾ cup baby spinach leaves

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Unroll the pizza dough onto a greased baking sheet. Press out to cover the entire sheet. In a medium bowl, mix together the sour cream, cream cheese and dill until smooth. Spread evenly over the crust.
  • Heat the olive oil in a skillet over medium heat. Add the onion, mushrooms, garlic and red bell pepper; cook and stir until onion is tender but the pepper is still crisp, about 4 minutes. Stir in baby spinach at the end of cooking. Spread this mixture over the top of the pizza.
  • Bake for 15 minutes in the preheated oven, or until the crust is golden at the edges. Cut into squares to serve.

Nutrition Facts : Calories 403.4 calories, Carbohydrate 49.2 g, Cholesterol 39.9 mg, Fat 15 g, Fiber 1.9 g, Protein 17.1 g, SaturatedFat 6.5 g, Sodium 873.2 mg, Sugar 15.3 g

TOMATO-FREE PIZZA



Tomato-Free Pizza image

We started making this when my husband had to go on his kidney diet. We make it often now because it is very versatile, simple, and tasty. All of the ingredients in the sauce and toppings are adjustable or can be substituted or omitted.

Provided by JenPo

Categories     Peppers

Time 27m

Yield 1 pizza, 4 serving(s)

Number Of Ingredients 17

1 1/4 ounces active dry yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons oil
2 1/2 cups flour
4 tablespoons olive oil
1 tablespoon red pepper flakes
1 teaspoon dried oregano
4 basil leaves, chopped
1 fresh minced garlic clove
4 large mushrooms, sliced
1/4 red bell pepper, sliced
7 -8 black olives, sliced
1 link Italian sausage, cooked and thinly sliced
3 leaves torn fresh basil
3/4 lb mozzarella cheese

Steps:

  • For the dough:.
  • Dissolve yeast in warm water.
  • Stir in remaining ingredients.
  • Beat about 20 strokes, then allow to rest covered about 5 minutes.
  • Roll out in a pizza pan, building up crust along the edges.
  • For the sauce:.
  • Combine all ingredients.
  • Brush on top of dough, including crust.
  • For the toppings:.
  • Scatter all but mozzarella onto crust evenly.
  • Top with shredded mozzarella.
  • Bake at 400°F for about 11-12 minutes. Pizza is done when crust is golden and cheese is melted.

Nutrition Facts : Calories 843.3, Fat 47.4, SaturatedFat 16.4, Cholesterol 79, Sodium 1441.7, Carbohydrate 69.8, Fiber 5.2, Sugar 3.2, Protein 35.4

NO TOMATO PASTA SAUCE



No Tomato Pasta Sauce image

My husband can't eat tomatoes so I came up with this so we could have Italian once in a while! Serve over cooked pasta or use instead of canned tomatoes or sauce in any recipe - just change the spices! I now use this as a base for chili, goulash and pizza too!

Provided by Vegan Girl

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 50m

Yield 8

Number Of Ingredients 8

2 (15 ounce) cans sliced carrots, drained
1 (15 ounce) can sliced beets, drained
1 tablespoon olive oil
4 cloves garlic, minced
1 onion, chopped
1 bay leaf
2 tablespoons Italian seasoning
¼ cup red wine vinegar

Steps:

  • Place carrots and beets, one can at a time, into a blender and blend until smooth. Heat olive oil in a skillet over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beets then add the bay leaf, Italian seasoning, and red wine vinegar. Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for up to 4 hours, or at least 30 minutes.

Nutrition Facts : Calories 62.5 calories, Carbohydrate 10.8 g, Fat 2 g, Fiber 2.8 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 134 mg, Sugar 5.3 g

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