Well, I splurged on my final fast meal with a Vegan Pizza using a recipe I found on the internet. Very yummy, healthy, and light! Would definitely make this again, even perhaps as a non-fasting healthier choice pizza.
1 6 oz can tomato paste
3 cloves minced garlic
2 tbsp Italian seasoning
1 tsp rosemary
2 tbsp olive oil
1/4 cup water
1 pinch salt
Mix all the ingredients together, and let it sit for 30 minutes minimum. The pizza sauce is best made a day or two ahead of time, and can stay up to a week in the fridge. The longer the flavors have to meld together, the better it is!
VEGAN PIZZA CRUST
2 cups organic whole wheat flour
1/3 cup olive oil
1/2 cup water
1 tsp Italian seasoning
1/2 tsp salt
1 tsp Rosemary
1/4 tsp garlic powder
Mix flour, salt and seasonings in a large bowl. Add oil and work into the flour well (I used my hands). Add water and work into the dough. Knead the dough until smooth. If it is too sticky, add 1 tbsp flour at a time. If it is too dry, and 1 tbsp of water at a time. Press onto a cookie sheet (greased with olive oil and sprinkled with cornmeal) or make 6-8 smaller pizzas.
Add desired toppings. I went with whatever I had in my fridge. I roasted a whole organic artichoke the day before, then put the artichoke heart on the pizza, along with sliced onions, a sweet yellow bell pepper, and some garden tomatoes.
Bake at 375 deg until the crust is crispy. I took mine out at 25 minutes and it was perfect!
Note: I also made a sauce for my family’s pizza the night before using fresh garden tomatoes. I tossed diced tomatoes and garlic in olive oil and roasted them for 35 minutes at 400 degrees. Using a hand blender, I blended them in a pot, added Italian seasoning and let it simmer for 20 minutes. Simple and delicious!