Saturday, December 29, 2012

"Hooked on It:" The Healthy Librarian Makes More Pizza

It's alway gratifying to get positive feedback from people trying my recipes. Many have been skeptical that you can actually create "Heart Healthy" cheese-like sauces without expensive, nutritionally vapid, and fatty faux dairy cheeses.  Imagine my delight when the Healthy Librarian posted this on Facebook today:

@2012 by the Healthy Librarian (click for larger image)
"Friday night "Dinner & a Movie" & a home-brewed beer. Last night we streamed, "Bernie" Jack Black & Shirley MacLaine in a hilarious black comedy based on a true small Texan town's murder. Thoroughly enjoyed it, along with homemade pizza schmeared with "Heart Healthy Pizza's" millet, cashew, mustard sauce, & our fave toppings. I'm hooked on it. Great cheese substitute."

So so cool... she interviewed me last month, and it'll be neat to see it published soon.  A long time champion of a no-added oil plant-based diet, she's one of the most knowledgeable people regarding diet and nutrition I've ever interacted with. A real blessing. You can learn more about the 1st Vegan Pizza Cookbook, "Heart Healthy Pizza," here. Around 60 different "cheese-like" sauces amongst the 112 recipes. Namaste!

ADDENDUM:  1500 est:  Ms. Librarian added another comment of note:

"We were 100% happy & used to cheese-free pizza. But, after Mark Sutton asked me to try one of the toppings in his "Heart Healthy Pizza", I decided to give it a try. Oh baby, it really added a delicious creamy dimension to the pizza. No cheese WAS fine--but, this is BETTER! Worth a try & very cheap & easy to make. I'm going to try it on tacos or a taco salad."

Wednesday, December 19, 2012

"Oh, Baby, What a Delicious Surprise" Healthy Librarian Makes Heart Healthy Pizza

So so stoked.  The Healthy Librarian took her first try at one of my recipes from cookbook "Heart Healthy Pizza" and posted about it on Facebook. Here are her two photos with associated text, main post text & link. Her full review (and interview with me!) will be out soon (probably after the Holidaze).  It's wonderful to see what she and her hubby (aka "The Lab Rat") thought!  Her opinion, as a long time supporter of Esselstyn's no-added fat, plant-based approach means so much to me.

Here's the first photo:
Click on Photo for the Full-sized Version
"Our pizza topped with swirls of cheesy creamy millet, cashew, mustard sauce. The Lab Rat said, "It's the best plant-based pizza I've tasted."" [Facebook Link]

Here's the second photo:
Click on Photo for the Full-sized Version
"Our delicious homemade pizza with a creamy millet, cashew mustard topping. Indescribably delicious. Daiya doesn't come close. Trust me, the topping kicked our pizzas up to a new level." [Facebook Link]

Here's the full post with more text:

"I thought my "no-cheese" pizza was fine--that is until Mark Sutton convinced me to try the "Cheeze-Toppings" in his cookbook. Oh baby, what a delicious surprise! The Lab Rat made Mark's Millet, Cashew, & Mustard "Cheeze-Like" topping & it "knocked our socks off". What a fantastic addition to our pizza. We're hooked & plan to try Mark's other crazy-good recipes. Recipes for crusts, including gluten-free, all kinds of sauces & toppings."  [Full Facebook Post Link

SPECIAL NOTE:  I'm making autographed copies of the 1st Vegan Cookbook, "Heart Healthy Pizza," available with a Special Holidaze Discount until midnight (pst) Thursday, 12/20/12 (HERE).  Enjoy!

...and my special thanks to The Healthy Librarian for taking a break from her busy schedule to make these posts!

Wednesday, October 17, 2012

College Exam #2: Heart Healthy Pizza Gets Another "A"

As noted in a previous post, I've always felt that one of the Ultimate Tests of a good pizza (plant-based, plant-strong, or not) is what College Students think of it. Having accomplished their 1st test, the infamous (and plant-strong) College Greens graciously sacrificed their intensive late-night weekly Saturday Night Study Period and Angry Bird Marathon (kidding... a fowl joke), to try another recipe from my book, "Heart Healthy Pizza."

A couple of days ago, via e-mail at the Engine2Extra Online Community, the results came in, with photos as well!  Here's what Tara had to say (unedited, and with her permission):


This time, we made the whole wheat black bean crust with the quick italian tomato sauce. We loaded the pizza with spring mix greens, red cabbage, orange bell pepper, portobello mushrooms, and green peas. Then we topped it off with tofu and lemon sauce.

Yum yum yum YUM!!!! A deliciously delightful Saturday night treat :)  
We took pictures this time!! [Note: click on photo for larger version]

College Greens Photo of Pizza Before Topping Sauce
Just showing the veggie-licious toppings before we added the un-cheese sauce :)

College Greens Pizza w/ Tofu Lemon Topping

Fully prepared and cooked!!! READY TO EAT! yaaaaaaaaay :D

College Greens Pizza After Being Visciously Assaulted

Forty minutes later....

I don't know whether you saw or not, but Craig took a slice with him as his lunch the next day when he went hiking at Rickett's Glen. His friend took a picture of the half-eaten slice of pizza over the waterfall and I tagged you in the picture on facebook :)

Anyways, it was another weekend of plant-strong pizza yumfest!!! Thanks SO MUCH for letting us play around with this book, it's been so much fun and so deliciously scrumptious :) We plan to make at least one more pizza before doing the full review. But I don't think you have anything to worry about. We're already sold :)

Hugs, happies, healthies,
  Tara :)"

So cool!  I did tell them that plant-strong people are advised by the Engine2 Diet Team, and rightly so, to use tofu sparingly and as a treat as it's high in fat (and being processed, lacks fiber).  Regardless, I was intrigued by the toppings the students chose. Am very proud of their ingenuity and continued dedicated efforts to eat a healthy no-added oil plant-based diet. They are setting a high bar, but still taking the time to share the results (and their advice) with others.  Here's some of their articles.

After feeling a tad cantankerous with a recent birthday, it's refreshing to see such well-placed optimism, creativity, and joie de vivre!

Namaste... Mark

Thursday, October 11, 2012

Heart Healthy Pizza Passes 1st College Exam

What is the ultimate test of a good vegan pizza?
"The South American" Sweet potato, quinoa, corn "cheese-like" topping, collards, tomato slices, + Trader Joe's Mix: chopped broccoli, carrots, green cabbage, red cabbage, jicama, green bell pepper, radish, celery.
I've often wondered about this serious and sociologically earth-shattering issue while spending close to six years researching alternatives to the fatty, saturated dairy and non-dairy cheeses used with abandon on what could be a very nutritious meal, but in the United States has degenerated into a savage nutritional orgy of calories, animal flesh, fat, salt, and general dietary undesirables promoting a biological descent into the ravages of cardiovascular disease, obesity, and Type II diabetes... and that's just the watered down summary of what I think (trust me, it's not a pretty picture inside)... moving on...

Still, the Big Questions kept arising during my research: would a meat or dairy-eater enjoy one of my vegan pizzas?  Would someone of native Italian descent relish one of my recipes?  What would Oprah think?

But the test that had me worried the most, The Ultimate Eval (pun intended) that had me wake up in a cold sweat at night, trembling with anxiety in the wee hours of the morning as I drifted, ghost-like through my internal house of fears was:  college students.  That unique and feral species of energetic quasi-humans destined to eventually guide us into assisted living and run the planet.  What would THEY think?

Even now, I can remember the anxiety of wondering whether or not one of my heart-healthy plant-based pizzas could pass an examination by carnivorous and/or plant-strong college students, well known for their highly discriminate palettes (unless the food is free or cheap or is food).  Would it pass muster?  Would they show up at my door, pelting me with left-over globs of "cheese-like" sauce, chanting "Daiya! Daiya!?"  Would a big red "F" replete with a dripping font, be plastered across my book's website, and an animated giff show up of Guy Fawke's smiling face, taunting me? Laughing?

Well, I'm proud to say that the first test results are in.  Below I've posted, with permission, a letter I received from the newly and growingly infamous "College Greens." 
The College Greens (Ann Esselstyn in red) from ""

This idealistic group of plant-strong college students have vowed to "get healthy while their warranty is still valid" through following the recommendations of Dr. Caldwell Esselstyn, Rip Esselstyn, and the whole Engine2 Diet team:  a no-added oil, plant-based diet.

A few weeks ago, intrigued by what I read about them (as part of the fantastic Engine2 Extra online community) and their dedicated efforts to encourage other college students everywhere to eat a healthy plant-based diet.  I tempted fate, rolled the Dice of the Gods, threw RDA's of salt over my left shoulder, and sent them a copy of my cookbook.  Part of me giggled, part of me was wondering "WHAT HAVE I DONE?"

Patiently I waited, day pages from printed calendars flying in front of me like in an old black'n'white cartoon (just got to get that window fixed)... then, the word came back, October 4th, 2012 A.D.  The first test results were in.  Shaking and stirred, I opened the e-mail.  And...
"Hi Mark!! 
Craig and I (Tara) did end up making a pizza last weekend for the party. And it was a HUGE hit!!!! We made the oat crust, with raw tomato sauce, then onions, mushrooms, spinach, and artichokes, and topped with the cannellini bean, oregano, and walnut sauce! :) Herbies and Omnivores alike were impressed :) We had a number of different people ask about the recipe, and we told them about your awesome book!!!  
One critique that we got, as cooks, was to make the pizza crust thinner. It wasn't overly thick, but a couple of people mentioned that they would have preferred a crispier crust. I don't know whether these crust recipes have the potential to be crispy or not, but we will experiment with crust thickness in our next attempt :) 
I'm not sure when the next pizza-making extravaganza will occur, but we will keep you posted!!! :) 
And as for your black halloween pizza... how about olives and carrots? :) 
Wishing we had more pizza leftovers, 
Tara, -The College Greens"
That's just so [expletive deleted] cool! Survived mid-terms. Hot [short series of very disturbing juvenile expletives deleted].  Of serious note, too, is that the C.G.'s  are planning to run some more tests and do their own review of the book to be published online (I did tell them that reducing the water in the gluten-free oat crust might enable it to be "rolled" thinner (between wax paper sheets, but in general, getting a thin crust with some GF recipes isn't easy). Experimentation is always advised.

But, so far, so good.  Now onto the Finals!  Maybe I can finally sleep again... for awhile...  (huh? what's this "pizza leftover" concept they speak of?"... I keep wondering and mumbling incessantly in the wee hours of the morning...).

Who ARE these people, you ask??  Find out more below:

Friday, September 28, 2012

My 1st Radio Interview (Audio) is Now Available Online!

HHPCoverSMMy interview on the Dr. Don Wagner Show (09/27/12) is now availble as a streaming and downloadable mp3 audio file (

It's about 50 min. in length.  Dr. Don was great. The audio quality deteriorates a bit due to Skype issues, so I had to live with audio artifacts (echo/reverb) in my ears most of the time and my vocal level gets a bit uneven as a result in 2nd half).

Definitely check out his mp3 Archives of previous interviews (

Some very interesting people! Honored to have been asked, and my appreciation to Dr. Don for the opportunity and experience.

Wednesday, September 26, 2012

My 1st Radio Interview Tonight

Author of the 1st Vegan Pizza Cookbook, "Heart Healthy Pizza," Mark Sutton, speaks w/ Dr. Don Wagner, on Wed., Sept. 26th: 3pm pst/6pm est to 4pm pst/7pm est.

The Dr. Don Show is a health/wellness and plant based nutrition show hosted by Dr. Don Wagner D.O. weekdays 3-4 pm pst/6-7 pm est on KAAA 1230 and KZZZ 1490 AM.  Past Interview Archives:

The interview will be available as a streaming and downloadable MP3 a few days after the event.  Call-in Numbers: (928) 753-1230, (928) 763-1490

Mark's book contains over 100 no-added oil, plant-based recipes for making pizza,  For more information about "Heart Healthy Pizza," visit:

Wednesday, August 29, 2012

Free Pizza Issue of "The Vegan Culinary Experience"


The Pizza Issue of The Vegan Culinary Experience is here!

"It's nearly 200 pages of vegan pizza goodness. Thanks to all our contributors for this issue: Madelyn Pryor,Bryanna Clark GroganJill NussinowRobin Robertson,Sharon Gordon, Mark Sutton aka Heart HealthyPizza,Elizabeth LonettiAngelina ElliottMindy Kursban, andAmber Shea Ford."

Download free PDF:

So honored to be in the company of such great chefs and to have my article "Creating a Heart Healthy Pizza" published along with their great works!

Tuesday, July 24, 2012

"I Dropped Dead..." A Surprising Book Review of Heart Healthy Pizza

I just read this review of my book while getting info from Amazon for a website wanting to sell it.  The first few words stunned me and I thought it was a gag or slam review.  It's legit, and I'm very gratified.  One of my key goals in writing "Heart Healthy Pizza" was to help people be/eat healthier.  How cool that it's been so useful to him!
"I dropped dead on a tennis court (and was lucky enough to be playing against a team with a cardiologist who did world class cpr for 12 minutes until a rescue squad arrived to shock me back to life). It took me about 30 seconds post-op from my bypass to adopt Caldwell Esselstyn's vegan cardiac disease reversal program. Though I ate a "good" diet most of the time, I was addicted to cheese pizzas for my whole (almost foreshortened) life. This book is a treasure. The visuals of the pizza are appetizing and valid relative to the finished product. The taste of the recipes I have undertaken is great. The nutrition is miraculous for a so-called comfort food. Thank you, Mark Sutton, for your tour de force collection of no oil vegan gourmet pizza. Incidentally, I run 10 k's, complete duathlons, and play USTA team tennis at the age of 64 on the Esselstyn diet." -- R.S.

Saturday, July 21, 2012

"Heart Healthy Pizza Impresses..." Book Review by Bryanna Clark Grogan

"Heart Healthy Pizza Impresses... an amazing 100+ plant-based AND fat-free pizzas to please vegans who don't use oils and fats, and their (probably skeptical) families... I ask you-- does that pizza look good or what? It WAS good, and that is high praise from me, because I am very picky about pizza..."
Wow!  I'm so excited!  Bryanna Clark Grogan published her review of my cookbook ("Heart Healthy Pizza").  Her cookbooks have had such impact on me for over 2 decades. So proud. Her opinion means so much to me.

The Review is posted at: 

Marks pizza 015
©2012 by Bryanna Clark Grogan

Thursday, June 28, 2012

"Plant-Strong" Article, Recipes, & Giveaway at Engine2 Blog

My guest post, some more pizza-related recipes (a gluten-free crust!), & free book giveaway at the Engine2 Diet Blog is here. The Blog is Rip Esselstyn's (son of Dr. Caldwell Esselstyn, a vegan firefighter, and author of the Engine2 Diet). My Mad Cowboy interview with Rip is here.  Enjoy!  Mark

©2012 by Mark Sutton,

Tuesday, June 26, 2012

Interview Available Online + Tri-Photo Collage

The 90 minute interview I had 06/24/12, now available as an archive at:

...there's a media player version (should start automatically), and a downloadable mp3.

Here's a tri-photo collage of the Vegan Pizza I made from my book for the carnivore interviewer (who comments on the pizza during the interview... it didn't last the evening!).

FYI, Mark

©2012 by Mark Sutton

Wednesday, June 20, 2012

"Vegan Pizza: Texas-Style!"


...I've written an article, posted some recipes, and sponsored a free giveaway of "Heart Healthy Pizza!"

Enjoy... Mark

Photo by Val Wagner, August 2010

Friday, June 15, 2012

Quinoa, Artichoke, & Dijon Mustard Topping Sauced Pizza

One of my all-time favorite grains is "quinoa," due to it's fantastic nutritional profile (even though it is expensive).  One of my greatest joys in writing "Heart Healthy Pizza" was when I figured out how to use quinoa in some cheese-like topping sauces (there are several in the book).  Two are favs: the 1st (below) using Artichokes was so outlandish a concept that I laughed out loud when making it the first time ("this'll never work, Sutton").  Imagine my surprise when it came out so well (the quinoa-based sauces tend to be delicate and fluffy).

The 2nd is one using quinoa, sweet potatoes (could've used winter squash), and corn: a not-so-subtle homage to South America in general.

This week quinoa was a big topic in veg'n social circles, due in part, to the UN FAO declaring 2013, "International Year of Quinoa."  I decided to make the following pizza from my book to show off the recipe.  Enjoy!

"Quinoa, Artichoke, Dijon Mustard" Topping Sauced Pizza from "Heart Healthy Pizza" (©2012 by Mark Sutton)

Monday, May 28, 2012

Mad Cowboy Newsletter, Official Pizza, & Free Cookbook Giveaway

The latest Mad Cowboy Newsletter was posted shortly before Memorial Day weekend.

You can read the entire issue at this address:

Note: I've posted the Official Mad Cowboy Pizza recipes (& photos:

and there's a free giveway of my cookbook, "Heart Healthy Pizza" detailed in
this edition of the newsletter.

Here's the Intro/Table of Contents:

Howdy! Welcome to the 73rd issue of the Mad Cowboy Newsletter!

In this special issue, we have two contests! The periodic Vegan Mind-Bender Contest (for a year's subscription of VegNews), and today, a free giveaway of the very 1st vegan pizza cookbook: "Heart Healthy Pizza." There's also a link to where you can view the Official Mad Cowboy Pizza recipe, obtain more information about this book, and order an autographed copy of same.

Reading further, learn about some new and very large studies indicating that consumption of red meat not only increases mortality from degenerative diseases, but from strokes as well. There's information on a unique court case where the judge is assessing liability for potential damage to the Earth's atmosphere for future generations, the environmental impact of eating shrimp vs. beef, the brewing eco-storm, continued warnings about too much salt, and take action against the collective evils of Monsanto.

Moving onward, among other matters, you can contact the FDA about animal testing, see the difference between PR spending between the Meat Industry and Veg-related Organizations, know about the controversial "Vegan is Love" book, how to be vegan inexpensively, FARM's mobile activism, and how to be a hero by what you eat.

And don't miss our "Vegan Digital Media Theater" featuring video of Dr. Esselstyn, President Clinton, vegan ultra-marathoner Scott Jurek, and others of

... as always, a tip of the hat to our new subscribers: y'all can browse/search
through past issues at the Mad Cowboy Newsletter Archives at:

Best regards, Mark MC editor/webmaster

00: Quote(s) from Howard
01: The Vegan Mind-Bender Contest Winner/Challenge!
02: Mad Cowboy Pizza Recipe & Heart Healthy Pizza Book Giveaway Contest
03: Mad Cow Info Round-Up
04: Red Meat=Mortality=Strokes, Hold the Salt
05: Judging the Atmosphere, Shrimp vs. Beef, Eco-Storm, Evil Monsanto
06: Vegan Digital Media Theater
07: Tell FDA No Testing, Meat vs Veg Ad$$, Mobile Activist Video
08: "Vegan is Love," Cheaply Vegan, Be a Hero by What You Eat
09: Quick Bytes
10: Closing Thoughts

Thursday, May 10, 2012

Guest Post: Dr. Greger's Review of "Heart Healthy Pizza"

Dr. Michael Greger, M.D.

"Michael Greger, M.D., is a physician, author, and internationally recognized professional speaker on a number of important public health issues.Currently Dr. Greger proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United States.  His
 recent scientific publications in the American Journal of Preventive Medicine, Biosecurity and Bioterrorism, Critical Reviews in Microbiology, Family & Community Health, and the International Journal of Food Safety, Nutrition, and Public Health explore the public health implications of industrialized animal agriculture.  Dr. Greger is also licensed as a general practitioner specializing in clinical nutrition and was a founding member of the American College of Lifestyle Medicine. He was featured on the Healthy Living Channel promoting his latest nutrition DVDs and honored to teach part of Dr. T. Colin Campbell's esteemed nutrition course at Cornell University."


"It's not often that a "first of its kind" vegan cookbook arrives on the scene, but here it is:  "Heart Healthy Pizza:  Over 100 Recipes for the Most Nutritious Pizza in the World" is the very first cookbook devoted solely to making plant-based pizzas.

Inspired by Dr. Caldwell Esselstyn's ground-breaking research in reversing heart disease ("Prevent and Reverse Heart Disease"), Mark Sutton has put together a comprehensive guide showing anyone how to make healthy vegan pizzas, without all the salt and fat common from using commercial dairy and or meat-based ingredients.  Considering the number of chronic diseases associated with the consumption of saturated fat, trans-fat, and excessive sodium, that these recipes avoid the use of such ingredients is quite significant.

Using whole food ingredients such as quinoa, barley, millet, legumes, and a variety of vegetables, there are some 60 "cheese-like" topping sauces available in this unique cookbook to create your own vegan masterpieces.  There are also Chapters on making your own dough (some recipes are "gluten-free"), "bottom" sauces, and complete "Powerful Pizza Possibilities."  Each Chapter contains a list of "Tips and Techniques" to guide the Heart Healthy Chef to success, and there are also appendices expanding on various topics of interest, including a primer on cooking grains and legumes.

A sampling of "topping" sauce recipes:

- Barley, Carrot, Sunflower Seeds, and Chili Garlic Sauce
- Millet, Black-Eyed Peas, and Ginger Sauce
- Quinoa, Sweet Potato, and Corn Sauce
- Chickpeas, Oats, and Pimentos Sauce

Although it might seem arrogant and pretentious to call these the "most nutritious pizzas in the world," one would be hard pressed to think of any others that would be as healthy and beneficial to one's diet.  Mark takes full advantage of the abundance of phytochemicals in fresh vegetables and whole grains in these recipes to raise the bar on vegan cooking and demonstrates a unique and creative approach to making one of the most popular foods in the American diet not only a nutritious experience, but a enjoyable and tasty one as well.

@2012 by Mark Sutton. "Millet, Sunflower Seed, Mustard, Horseradish" Topping Sauced Vegetable Pizza.

Both vegans and non-vegans should check out "Heart Healthy Pizza."  As improbably as it might seem, pizza can truly be a healthy food!

For more information about "Heart Healthy Pizza" and to purchase a copy online, visit:

Michael Greger, M.D.
Director, Public Health and Animal Agriculture
Humane Society of the United States | Humane Society International | Humane Society Institute of Science and Policy
2100 L St., N.W. | Washington, DC 20037 | t (301) 721-6461 | f (202) 676-2372

Monday, April 23, 2012

New Review, Giveaway of Heart Healthy Pizza & Interview

"Oat Flour Crust Pizza" ©2012 by Quantum Vegan
Calling the book "phenomenal," "Quantum Vegan" just posted a very comprehensive review of "Heart Healthy Pizza." There's also links to our Interview, QV's experiences/photos making pizza from my book, and a free giveaway of an autographed copy:

FYI, Mark

Sunday, April 22, 2012

Photos of Last Night's "Heart Healthy Pizza!

The following photographs are from last night's pizza!  The crust (from "Heart Healthy Pizza") was made with unbleached all-purpose wheat flour and semolina flour (with Italian seasonings).  The filling ingredients (in order) were: chopped baby spinach, sliced tomatoes, chopped fresh basil, garlic powder, cauliflowers, slices of vidalia onion, and a spattering of tabasco sauce.

The thick topping sauce (also from "Heart Healthy Pizza") was made with, among other things:  potatoes, carrots, and ground ginger.  It was poured on the pie and sprinkled with ground black pepper and paprika.

All photos ©2012 by Mark Sutton.  If linked to, please include the copyright and the address of this blog.  Thanks!

Pizza with fillings awaiting topping sauce. 
Topping sauce added and sprinkled with spices.

Hot Pizza fresh from the oven! 
Cross-section of leftover Pizza before breakfast consumption the next day...

Tuesday, March 20, 2012

We Have a Winner!

Congratulations to Ms. Barbara Runge, for entering the free "Heart Healthy Pizza" cookbook contest giveaway and winning the luck of the draw.  Barbara, I'll need your physical address NLT 5pm this coming Thursday or another winner will be selected.

My personal thanks to all those who entered!  There will be more giveaways from this and other blogs in the near future.  Stay "tuned!"

Friday, March 16, 2012

St. Patty's Pizza Recipe & Free Cookbook Giveaway!

"St. Patty's Pizza Pie" Before Adding Sauce
Welcome to the "Heart Healthy Pizza" Blog!  Still being worked on, but complete enough to proudly post my "St. Patty's Pizza Pie" recipe from the world's first vegan pizza cookbook, AND, to announce a free giveaway of a copy of "Heart Healthy Pizza" contest (details after recipes below)!

The St. Patty's Pizza Pie recipe calls for a wonderful "Barley, Navy Beans, and Horseradish" topping sauce!  Here's a photo of a slice of the finished pizza:

Completed and savory "St. Patty's Pizza Pie (both photos @2012 by Mark Sutton)

"St. Patty's Pie" Out of the Oven

St. Patty's Pizza Pie 


• Whole Wheat Dough (add 1 T. dried dill before mixing)


• 1/2 cup carrots (sliced small julienne)
• 1/2 cup turnips (sliced small julienne)
• 1/2 cup parsnips (sliced small julienne)
• 1 cup diced cabbage
• 2 t. horseradish
• 1 t. wet mustard
• 1 t. dried parsley
• 1/4 cup white wine (or water)
• 1 t. soy sauce
• TVP Corned Beef Cubes (recipes follows)
• Barley, White Beans, and Horseradish Sauce (p. 47)
• 1 onion (sliced thin)
• paprika (optional)


1. Pre-heat oven to 425 or 450 degrees F. (depending upon your oven).

2. Put ingredients up to soy sauce into a non-stick (preferably) saute pan or wok. Bring to a slow boil, stirring to mix, and simmer on very low until most of the liquid is gone and the vegetables are still tender crisp. Drain, let cool to room temperature.

3. Arrange vegetable mixture on prepared and shaped dough.

4. Sprinkle on TVP Corned Beef Cubes.

5. Arrange onion slices on top of pizza.

6. Pour topping sauce on pizza.

7. Sprinkle on paprika (to taste).

8. Bake pizza for 15 to 20 minutes.


• Use 3/4 cup carrots and 3/4 cup cubed potatoes instead of 1/2 cup carrots, turnips, and parsnips. Be careful not to overcook the potatoes or they will be mushy.

TVP Corned Beef Cubes Recipe 


• 1 cup unflavored TVP cubes
• 1/4 cup red wine vinegar
• 1/4 t. ground pepper (or to taste)
• 1 T. Ketchup
• 3/4 cup water
• 1 T. red Tabasco sauce


1. Put all ingredients into a small pot, mix, and slowly bring to a boil.

2. Simmer on very low for 10 to 15 minutes, turn off the heat, and let cool. Drain if necessary.


• Substitute TVP cubes with tempeh cubes, reducing simmering time to 5 minutes.

Barley, White Beans, and Horseradish Sauce


• 1/3 cup pearl barley
• 1 1/4 cup water
• 1 cup cooked white beans
• 2 T. corn starch
• 1/2 T. prepared horseradish
• 1/2 T. wet mustard
• 3/4 cup water


1. Rinse and drain the beans (to remove any salt).

2. Bring 1 1/4 cup water and barley to a boil, cover, turn down to very low, simmer, covered, for 30 to 40 minutes or less (until the water is absorbed). Let cool to room temperature.

3. Add all ingredients except the water to a blender or food processor, pulse a few times, and add half the water, pulse, and then the remaining water to blend until it's a smooth pancake-like batter.


• Makes enough sauce for two 12 to 14" inch pizzas (around 3 cups).

Recipes @2012 by Mark Sutton.  Please include this copyright,  post and my website if you post them elsewhere.

Win a Free Copy of the "Heart Healthy Pizza" cookbook Contest Details

Anyone can enter.  Contest runs from the time of this posting to this coming Monday, March 19th, at 6pm est.  All you need to do to enter is link to this post/blog on your website, with Twitter, or with Facebook, and provide info in a Comment below where you've done this.  OR you can, in a Comment, tell me what your favorite pizza toppings are.

The winner will be picked at random and announced on this blog.  The winner will have 48 hrs. from that announcement to get me their name, mailing address, and e-mail address, or another winner will be chosen.

Have fun!  (and a special acknowledgement and thank you for Robin Robertson's original giveaway of my book contest for the ideas used herein.  Visit her great VEGAN PLANET blog asap!)