Skinny Pizza
Tem 2012 · Agate Publishing
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Can pizza be good for you? These easy-as-pie recipes let you enjoy a slice of heaven—without sacrificing your health.
With over a hundred recipes, this cookbook shows you how to enjoy a wide variety of pizzas without all the extra fat, cholesterol, and calories. Starting with simple recipes for crusts and sauces, Skinny Pizzas highlights toppings including fresh, low-fat, high-fiber vegetables, dairy products, fruits, poultry, meat, and fish. In addition, recipes are accompanied by diabetic exchanges and information on fat, cholesterol, sodium, calories, and percent of calories from fat. Learn to make:
•Tomato-based pizzas: Shrimp, mushroom, chicken, spinach, peppers, artichoke, eggplant, and more
•Non-tomato-based pizzas: Teriyaki, salmon, bok choy, clam, turkey, stir-fry, zucchini, and more
•Pizza on the grill: Fajita, vegetarian, Thai-flavored, salsa, olive, ratatouille, mango, barbecue, and more
•Specialty pizzas: Creole, Szechwan, smoked turkey, scallop, focaccia, crab cake, nacho, English muffin, and more
•Dessert pizzas: Apple, cheesecake, rum-raisin, and more
With over a hundred recipes, this cookbook shows you how to enjoy a wide variety of pizzas without all the extra fat, cholesterol, and calories. Starting with simple recipes for crusts and sauces, Skinny Pizzas highlights toppings including fresh, low-fat, high-fiber vegetables, dairy products, fruits, poultry, meat, and fish. In addition, recipes are accompanied by diabetic exchanges and information on fat, cholesterol, sodium, calories, and percent of calories from fat. Learn to make:
•Tomato-based pizzas: Shrimp, mushroom, chicken, spinach, peppers, artichoke, eggplant, and more
•Non-tomato-based pizzas: Teriyaki, salmon, bok choy, clam, turkey, stir-fry, zucchini, and more
•Pizza on the grill: Fajita, vegetarian, Thai-flavored, salsa, olive, ratatouille, mango, barbecue, and more
•Specialty pizzas: Creole, Szechwan, smoked turkey, scallop, focaccia, crab cake, nacho, English muffin, and more
•Dessert pizzas: Apple, cheesecake, rum-raisin, and more
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Barbara Grunes: Barbara Grunes has written more than fifty cookbooks. She trained with master chefs Jacques Pepin and James Beard, was co-founder of the Heartland Food Society, and served as food columnist for the Chicago Sun-Times.
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