🌿 Oil-Free, Low-Fat Copycat “Amy’s Roasted Vegetable No Cheese Pizza”
🍯 Sweet Onion Sauce (Oil-Free)
Ingredients:
2 large onions, roughly chopped
1 tablespoon balsamic vinegar (for caramelization instead of oil)
1 tablespoon brown sugar or date syrup (optional, for sweetness)
Salt & pepper to taste
⅔ cup water (plus more as needed)
Directions:
Water-sauté the onions:
In a large nonstick skillet or saucepan, heat 2–3 tablespoons water over medium heat. Add onions and cook until soft and translucent, about 10 minutes, adding water 1 tablespoon at a time as needed to prevent sticking.
Add flavor:
Stir in balsamic vinegar, brown sugar (or date syrup), salt, and pepper. Continue cooking another 10–15 minutes, stirring often, until onions are deeply golden and jammy.
Blend:
Add ⅔ cup water and blend until smooth. Adjust salt and pepper to taste. (You want a thick, spreadable sauce consistency.)
🍕 Pizza Toppings
Ingredients:
1 lb whole wheat pizza dough (see oil-free recipe below)
1 jar marinated artichoke hearts, rinsed well and chopped (to remove oil)
1 jar roasted red peppers, drained and chopped
3.2 oz shiitake or cremini mushrooms, thinly sliced
1–2 cloves garlic, minced
1 tablespoon balsamic vinegar (optional for mushrooms)
Fresh herbs (basil, oregano, thyme), minced
1–2 tablespoons balsamic glaze or reduced balsamic vinegar
Directions:
Preheat oven to 450°F (230°C). If you have a pizza stone, preheat it too.
Prepare toppings:
In a nonstick skillet, water-sauté mushrooms with garlic until softened (add balsamic vinegar if desired). Drain any excess liquid.
Assemble the pizza:
Roll out the dough on parchment paper to desired thickness.
Spread the sweet onion sauce evenly over the crust.
Add artichokes, roasted red peppers, and mushrooms.
Sprinkle with fresh herbs.
Bake:
Transfer the parchment with pizza to a baking sheet or stone.
Bake for 12–15 minutes, until the crust is crisp and golden.
Finish:
Drizzle lightly with balsamic glaze before serving.
🍞 Whole Wheat Pizza Dough (Oil-Free, Bread Machine or Hand)
Ingredients:
2 cups white whole wheat flour
2¼ teaspoons active dry yeast
½ teaspoon salt
1 tablespoon maple syrup
⅔ cup warm water (about 110°F)
Directions:
Activate yeast: Mix warm water and maple syrup, then add yeast. Let sit 5–10 minutes until foamy.
Form dough: Add flour and salt, and knead until smooth (by hand or in a bread machine on the dough cycle).
Rise: Cover and let rise in a warm spot for 1 hour or until doubled.
Use: Roll out immediately for pizza or refrigerate up to 1 day.
💡 Tips:
For deeper roasted flavor, bake onions in the oven (covered) for 45 minutes at 375°F before blending.
If you like spice, sprinkle crushed red pepper before baking.
For extra richness, top with a few thin slices of oven-roasted zucchini or eggplant (no oil needed).