Well, I just polished off 2 wonderful slices of kick butt 'za! One red 'za & one white 'za. The white 'za will be gone before the red one!
Funny that MH's daughter does not like red sauce! I don't know much about kids, but I would think the red would be a more common taste than the white. Perhaps he has a little gourmet cook in the making, huh?
VM, do you have the Uncheese Cookbook? There is a recipe called "All Season Blend" on page 93. That is what I add to the pizza dough. I usually add about 1/2 - 1 cup depending how much dough I'm making. I hope I don't break the rules here, but, what the heck, here is that recipe:
All Season Blend
1 1/2 cups nutritional yeast flakes
3 T salt (I never add this)
1 T onion granules
1 T paprika
2 t garlic granules
1 t dried parsley flakes
1/2 t turmeric
1/4 t dried thyme leaves
1/4 t dried marjoram leaves
1/4 t ground dill seed
Place all ingredients in a (DRY!) food processor & process till a fine powder. (Each time I make this, I modify it. I'm sure you will too!)
Oh man, I love this stuff! It is good as a half replacer for flour in gravy. It is delish on top of baked potatoes, on top of popcorn. I also add it to soups & sauces. This stuff is so verstile!
I hope you are well. You are a great cook & very inspiring in the kitchen as well as in the fitness department.
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