Pizza Sauce

Lifted from http://allrecipes.com/recipe/exquisite-pizza-sauce/
I liked that I have most things on hand for this recipe

Ingredients

• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees F/45 degrees C)
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste

Directions

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Nutritional Information 

Amount Per Serving  Calories: 89 | Total Fat: 1.4g | Cholesterol: 4mg

Whole Wheat Pizza Dough

Lifted from http://allrecipes.com/recipe/amazing-whole-wheat-pizza-crust/ 
I wanted it where I could find it easily
Mostly sugar free - there is one teaspoon to help the yeast grow

Ingredients

• 1 teaspoon white sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour

Directions

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Nutritional Information 

Amount Per Serving  Calories: 167 | Total Fat: 2g | Cholesterol: 0mg

Pumpkin Gingerbread

Ingredients

• 3 cups sugar - can substitute Sucanat
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 1 (15 ounce) can pumpkin puree - or puree from fresh sugar pumpkin http://homecooking.about.com/od/vegetablerecipes/r/blv314.htm
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Nutritional Information 

Amount Per Serving  Calories: 263 | Total Fat: 10.2g | Cholesterol: 35mg

Sierra's Healthy Banana Bread

Sierra left this on my doormat for Valentine's Day. I convinced her to share the recipe. It is so good!!!

1 & 3/4 cups whole wheat flour
1 t baking soda
1/2 t salt
1/3 c olive oil
1/2 c honey
2 beaten eggs
3 overripe bananas
1/4 c hot water

Mash bananas, add eggs, oil, and honey. Add dry ingredients, alternate with water. Pour into greased loaf pans for about one hour or muffin tins for 25 minutes. I usually have to put foil over the bread at 30 minutes in so the top doesn't burn. Bake at 350.

Sierra's Perfect Sugar Free Half Wheat Half White Sandwich Bread

Made this one today! It actually holds it shape and has no sugar! Used extra to make some rolls.

2 1/2 cups warm water
1 T Yeast

Put in mixer & let sit until foamy

Add 1/3 c wheat gluten (not bread enhancer)
Add 3 cups of wheat flour

Mix until combined. Let sit for 20 minutes

Add the following:
1/3 c oil
1/3 c honey
1 T Sea Salt (yes it has to be sea salt)
3 - 4 c bread flour (I just use regular flour because of the wheat gluten & it always turns out awesome)

Mix with dough hook aprox. 10-15 minutes (just until smooth).

Pour some oil on your hands and a little bit on the counter (or spray the counter with Pam). Get dough out of bowl and divide it in half. Flatten out dough into a rectangle (doesn't have to be a perfect rectangle or that thin). Roll up from the skinny end. Pinch end under and pinch end to roll. Put seam edge on the bottom of the pan. Place into sprayed bread pans. Cover and let rise until doubled (In SLC area I give it 2 hours - or so).

Bake at 350 degrees for 22 minutes (if you have my hot oven).