Author: Sharon

Ingredients:

🥣 Greek-style soy yogurt
🥛 Soy milk
🌼 Vanilla
🍓 Frozen raspberries

Method:

1️⃣ Mix together the Greek-style soy yogurt, soy milk, and vanilla until smooth.
2️⃣ Scatter the frozen raspberries over the top without mixing them in.
3️⃣ Freeze overnight in your Ninja Creami container.
4️⃣ Process on the Ice Cream setting until creamy and smooth.
5️⃣ Enjoy immediately for the perfect raspberry ripple texture ✨

Crust

* 2 cups whole wheat flour
* 1 tsp instant yeast
* ¾ tsp salt (omit if desired)
* ¾–1 cup warm water

Mix, knead 8–10 minutes, rise 1 hour, then roll thin.

Sauce

Blend together:

* ½ cup no-salt tomato sauce
* 1 tbsp tomato paste
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp Italian seasoning
* Pinch smoked paprika (optional)

“Cheesy” Sauce

Blend until smooth:

* 1 medium cooked potato
* ¼ cup cooked white beans or cannellini beans
* 2–3 tbsp nutritional yeast
* ½ tsp garlic powder
* ½ tsp onion powder
* 1 tsp lemon juice
* ¼ tsp turmeric (for color)
* Unsweetened almond milk as needed for a thick, spreadable consistency

Toppings

Pile them on!

* Mushrooms
* Onions
* Bell peppers
* Spinach
* Tomatoes
* Broccoli
* Corn
* Jalapeños
* Pineapple (if you’re on Team Pineapple 🍍)

Bake

Bake at **475°F (245°C)** for **12–15 minutes**, until the crust is browned.

After baking, sprinkle with:

* Nutritional yeast
* Fresh basil
* Red pepper flakes
* Dried oregano

Optional “Pepperoni”

Thinly sliced baked tofu seasoned with smoked paprika, garlic, onion powder, fennel seed, black pepper, and a touch of tomato paste makes an excellent oil-free pepperoni substitute.

This style of pizza is surprisingly satisfying because the potato-bean “cheese” gives the creamy richness without the saturated fat. It fits very well with an Esselstyn/McDougall/Campbell approach while still tasting like comfort food. 🍕

Ingredients

• 1½ cups cooked chickpeas (or 1 can, drained)
• ½ cup roasted red pepper
• ¼–⅓ cup fresh lemon juice
• 2 cloves garlic
• 1 tsp paprika
• ¼ tsp smoked paprika (optional)
• 2–4 tbsp aquafaba (or water), as needed
• 1–2 tsp tahini (optional) or omit
• Salt to taste or omit

Instructions

1. Add everything to a food processor.
2. Blend until smooth, adding aquafaba or water a tablespoon at a time until creamy.
3. Taste and adjust the lemon, garlic, and paprika.
4. Chill for 30 minutes before serving for the best flavor.

To replace the richness of the oil

Try one of these:

* 1–2 tbsp cooked white beans
* 1–2 tbsp cooked potato
* 1 tbsp unsweetened plant yogurt
* Extra aquafaba for an especially fluffy texture

These make the hummus creamy without adding much fat.

Approximate nutrition (without tahini):

* About 50–60 calories per 2-tablespoon serving
* <1 g fat
* 2–3 g protein
* 3–4 g fiber

If following McDougall – Esselstyn – Campbell very strictly, we omit both the olive oil and tahini entirely. You’ll still get a smooth, flavorful hummus thanks to the roasted red pepper, chickpeas, lemon, garlic, and aquafaba.