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Recipes Around the World International Vegetarian Union
Vegan Italian Recipes
Contributed by Vegetarians and Vegans from around the world
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No Cheese Pizza
from: allen schubert


Eat More, Weigh Less :
Dr. Dean Ornish's Life Choice Program for Losing Weight Safely While Eating Abundantly
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This recipe is adapted from Dean Ornish's "Eat More, Weigh Less" (HarperCollins, $22.50).
Chef Jean-Marc Fullsack, who works with Ornish at the Preventive Medicine Re Institute in California, created this nearly fat-free pizza.
The secret here is roasting the onion and eggplant.
Instead of making my own crust, I used a Boboli and topped it with Fullsack's topping.
You can add whatever you like.
My kids helped me slather on the roasted eggplant and onion.
They thought a pizza without cheese was pretty strange, but they both loved it.

  • 1 onion, roasted and sliced
  • 1 cup canned or fresh tomato puree
  • 1 teaspoon dried thyme
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon minced garlic
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 commercially prepared pizza crust
  • 1 eggplant, oven roasted
  • 1 zucchini, sliced 1/4 inch thick and blanched
  • 1 yellow squash, sliced 1/4 inch thick and blanched
  • 2 plum tomatoes, sliced 1/4 inch thick
  • 1 teaspoon chopped fresh basil
Preheat the oven to 450 degrees. In a large bowl, combine the onions, tomato puree, thyme, basil, parsley, oregano, garlic, pepper, salt, and sugar and stir to combine.
Spread the mixture over the crust.

* Chop the flesh of the roasted eggplant and spread over the sauce.
Layer the zucchini, yellow squash, plum tomatoes and basil over the eggplant.

* Bake the pizza for 20 to 25 minutes or until the crust is golden brown.

Per serving: 111 calories, 4 g protein, 26 g carbohydrates, 1 g fat, 0 mg cholesterol, 527 mg sodium. Calories from fat: 6 percent.